1 ½ cups cooked black beans (drained and rinsed if canned (1 can))
1 ½ cups fresh or cooked corn (cut from 2 large ears)
¾ cup diced red pepper (1 small pepper or ½ large)
½ large red onion (diced (soaked in ice water if you want to cut the harsh onion flavor))
1 jalapeno (seeded and minced (optional))
¼ cup finely chopped cilantro
1 teaspoon sea salt
¾ teaspoon ground cumin
1/3 cup fresh lime juice (about 1 ½ limes)
1/3 cup unrefined (extra-virgin olive oil)
Steps
Rinse quinoa in a bowl with water or place quinoa in a fine mesh sieve and rinse under cold water until water runs clear. Transfer to a saucepan and add a healthy pinch of sea salt and 1 ¾ cups of water. Bring to a boil and simmer until water is absorbed, about 15 minutes. Turn off the heat and place a kitchen towel over the pot. Place the lid over the towel and let sit covered for 5 -10 minutes.
Transfer quinoa to a serving bowl, fluff with a fork and cool slightly. Add beans, corn, red pepper, onion, (optional) jalapeno and cilantro. Sprinkle with cumin and sea salt.
In a small bowl combine lime juice and olive oil. Pour over salad and mix well. Taste for seasoning.
Reviews
Meri Schroeder on 2025-05-04 (5 stars): A wonderful salad recipe. I cooked my quinoa in chicken broth, since I had some to use up in the refrigerator. Topped our bowls with leftover grilled chicken but into bite size pieces, and avocado. And I sprinkled mine with goat cheese. Delish!
Christina Fisher on 2019-10-12 (5 stars): I took thisnl to a neighborhood BBQ and it was definitely a crowd favorite. And my kids asked me to make a big batch so they could take it in their school lunches. Will be making this one again and again
