Black Bean, Corn, and Quinoa Salad

So much more than a salad, this recipe is filled to the brim with nutrient-dense ingredients and packed full of bright flavor.


Yields6 ServingsPrep Time5 minsCook Time40 minsDifficultyBeginner

Ingredients

 1 tsp extra virgin olive oil
 1 onion, chopped
 3 cloves garlic, chopped
 ¾ cup quinoa, uncooked
 1 ½ cups vegetable broth
 1 tsp ground cumin
 ¼ tsp cayenne pepper
 salt, to taste
 1 cup fresh or frozen corn kernels
 2 (15 oz) can black beans, drained and rinsed
 ½ cup fresh cilantro, chopped
 1 lime, juiced
 1 jalapeño, seeded and finely diced (optional)

Instructions

1

Over medium heat, heat oil in a saucepan and sauté the onion and garlic until they’re soft and translucent. Add the quinoa to the pan and cover with vegetable broth.

2

Season with cumin, cayenne pepper, and salt, then bring the mixture to a boil. Cover, reduce the heat and simmer for 20 minutes, stirring occasionally.

3

Add the frozen corn to the pan and continue to simmer for 5 more minutes.

4

Mix in the black beans, cilantro, lime juice, and optional jalapeño and cook until the beans are heated through.

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 329
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg
Sodium 288mg12%
Total Carbohydrate 55.2g19%
Dietary Fiber 13g52%
Sugars 2.5g
Protein 17.5g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tsp extra virgin olive oil
 1 onion, chopped
 3 cloves garlic, chopped
 ¾ cup quinoa, uncooked
 1 ½ cups vegetable broth
 1 tsp ground cumin
 ¼ tsp cayenne pepper
 salt, to taste
 1 cup fresh or frozen corn kernels
 2 (15 oz) can black beans, drained and rinsed
 ½ cup fresh cilantro, chopped
 1 lime, juiced
 1 jalapeño, seeded and finely diced (optional)

Directions

1

Over medium heat, heat oil in a saucepan and sauté the onion and garlic until they’re soft and translucent. Add the quinoa to the pan and cover with vegetable broth.

2

Season with cumin, cayenne pepper, and salt, then bring the mixture to a boil. Cover, reduce the heat and simmer for 20 minutes, stirring occasionally.

3

Add the frozen corn to the pan and continue to simmer for 5 more minutes.

4

Mix in the black beans, cilantro, lime juice, and optional jalapeño and cook until the beans are heated through.

Black Bean, Corn, and Quinoa Salad
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