Corn and Black Bean Quinoa Salad

Corn and Black Bean Quinoa Salad


I had a bunch of corn on hand and after all of the tacos and burgers lately I was looking for something on the lighter side. The first thing that came to mind of course was a salad and I was thinking of a whole grain with quinoa. Given the Mexican theme that I have been on lately the next things that went into the salad were some black beans, a red pepper and a jalapeno pepper for some heat. Just one jalapeno pepper was not going to make it hot enough for me so I decided to add some more heat in the form of a chopped up chipotle in adobo sauce in the dressing. I always enjoy a nice whole grain salad as they are nice and light and yet filling and satisfying and this one was no different. The smoky chipotle dressing added the perfect amount of heat which was balanced nicely by the sweet corn and red pepper. The black beans added a nice creaminess and the cilantro and lime made the salad nice and fresh. This salad was great when I first served it while it was still warm from cooking the quinoa and the leftovers were really nice when served chilled straight from the fridge.

Corn and Black Bean Quinoa Salad

(makes 4 servings)
Printable Recipe

Ingredients:
1 cup red quinoa
2 cups water
1 cup black beans
1 ear corn (grilled and kernels cut from cob)
1/2 red pepper (sliced)
1 jalapeno pepper (sliced)
1 green onion (sliced)
1/4 cup cilantro (chopped)
1 tablespoon oil
1 lime (juice)
1 chipotle in adobo sauce (chopped)
1 teaspoon cumin
salt and pepper to taste

Directions:
1. Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
2. Mix the quinoa, black beans, corn, red pepper, jalapeno, green onion, and cilantro in a large bowl.
3. Mix the oil, lime juice, chipotle in adobo sauce, cumin, salt and pepper in a small bowl.
4. Toss the salad in the dressing.

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Take a look at the No Croutons Require roundup at Tinned Tomatoes.

44 comments:

Rosa's Yummy Yums said...

That is such a colorful dish! Very yummy!

Cheers,

Risa

Y said...

What a beautiful plate of food, and I love the sound of every single ingredient on it.

meeso said...

Tasty and healthy, nice recipe and great pic!

Jenn said...

What a gorgeous looking salad!

Chris said...

That does look great, Kevin. Don't even need a fork, I'll just shovel it in with some tortilla chips, yum!

Cookin' Canuck said...

This is a perfect lunch recipe! I love to make make big quinoa salads (the red quinoa is great, isn't it?) and have it for lunch several days in a row. I"ll have to try adding a chipotle pepper. Yours sounds so tasty!

Anonymous said...

How do you cook your qinuoa in 2 cups water? My quinoa always comes out soggy, but when I cook my quinoa in 1-1/2 cups water, it comes out perfect: separated and fluffy.

Elra said...

What a delicious and healthy salad. Love the fact that is colorful as well.

Kate said...

I've enjoyed a number of salads like this recently. Quinoa and bulgur both make for a nice base in creating a healthy one-meal dish, and with the abundance of sweet corn, the possibilities are all over the board. I wish I could find red quinoa at our natural foods store.

lisa (dandysugar) said...

What a great dish! Love red quinoa, it's so good for you, not to mention the incredible color as well! Nice dish.

jenn@slim-shoppin said...

Kevin, I wonder if you put in cooked chicken cubes with that you could make it meal?

It looks fantastic. I love quinoa!

Lina said...

simple and effortless summer meal. yum

Sam said...

I love how colourful this is, it looks stunning.

Tiffiny Felix said...

I just saw this on TasteSpotting...I knew it was one of yours even before looking at the link :) Another one to try :)

elly said...

Such a healthy and colorful salad! Yum.

Justin said...

i should really take inspiration from you and try making quinoa at home

Jenn said...

Looks really tasty. I still need to try quinoa. The more recipes I see using it, the more I want to get me some.

Natalie said...

This looks fantastic. So light and healthy, yet filling!

Anncoo said...

Wonder how is it taste like...looks yummy:D

VeggieGirl said...

One of my all-time favorite gluten-free grains!! Fabulous dish.

bluehousewren said...

kevin...in two minutes or less,as I'm waiting on my (your Clafouti)...I just came across your site insearch of abve-mentioned recipe... ohmy goodness!!!! everything here looks so yummy! I mean, I think we're on the same wavelength, foodwise that is... Anyhow, thanks for all your great work, and I will surely be back!

Peabody said...

Yay for the vegetarian dish! Looks great.

Priti said...

Looks colourful and delicious...nice combo

Miakoda said...

A riot of color! Cute! :)

Kevin said...

Anonymous: The two to one ratio seems to work well for me. You could also test it while cooking and as soon as the quinoa is nice and tender pull it off the heat and strain the extra liquid away.

Lina: To make it even more effortless cook the quinoa in a rice cooker.

Jenn Sutherland said...

Yum - I make a version of this salad for lunches quite frequently. Quinoa + veggies + vinaigrette is always a winning combo, and is especially good right now with the sweet corn in season!

Elizabeth said...

I have recently been looking for some good Quinoa recipes. Can't wait to try it, I already have all the ingredients at home!

Grace said...

drool, kevin. what a gorgeous and delicious dish.

Pam said...

You are becoming my quinoa source!

Chef Fresco said...

Love this quinoa recipe Kevin! We need to get some red quinoa for sure

Soma said...

such pretty colors! I have quinoa today too. going to do this spicy south western kind next time.

Deborah said...

What a gorgeous salad!

ttfn300 said...

i do a similar version that is always a hit!

Diana said...

This is beautiful. I haven't tried red quino yet. I've been looking for some ways to use up our fresh corn and will give this a try.

Kat said...

Quinoa is one of my favorites and your flavor combinations are top on my list too! I will have to give this one a try! Thanks for sharing your recipes. Your blog is great!

Anonymous said...

I acutally made this recipe tonight. It was very good. The only thing I did difference was double the amount of quinoa because I preferred more quinoa than bean, corn and peppers. I doubled the dressing and followed the rest of the ingredients as written. The salad is delicious and I'm sure it will taste even better tomorrow, afterall, I made the salad tonight for tomorrow's dinner. Serving this salad with grilled cod fillets. Can't wait for dinner.

James said...

Recipe looks awesome....I wanted to try it tonight, but I didn't have all of the ingredients :(

Anonymous said...

Salad is awesome...also tastes better with age. I had made this 3 days ago and it still tastes good. Thanks Kevin! Since you like Korean foods, check out www.mangchi.com She is fun to watch and her recipes are authetic!

Anonymous said...

Typo Kevin...sorry!

www.maangchi.com

Patrick Belardo said...

Fantastic!!!

KAENAT said...

l'm trying this tonight; it looks so yummy! Thanks for sharing.

Justeen @ Blissful Baking said...

I made this for dinner the other night, and it was delicious! My whole family, even my brother, who was VERY skeptical about trying quinoa, enjoyed this dish. I ate the leftovers for lunch the next day, and it was even better. Thanks for a great recipe!

Tiffiny Felix said...

Hey there :) I wanted to let you know I've included this recipe in my new "5 Recipes I would love to make" feature on my blog. I've had it bookmarked for a very long time ;) Please let me know if you'd like me to remove it from my list.

Sarah @ Well Dined said...

What a great idea, and so colorful! I made my own spin on this (and blogged about it) adding avocado and tomato.

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