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

6 servings

Serving size

1 cup


Amount per serving
Calories329
% Daily Value *
Total Fat 4.8g7%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg
Sodium 288mg13%
Total Carbohydrate 55.2g21%
Dietary Fiber 13g47%
Total Sugars 2.5g
Protein 17.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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.

Notes

Black Bean, Corn, and Quinoa Salad
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