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Corn & Black Bean Quinoa Salad


256 calories, 14 gram fat. 8 gram protein

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  • 2 cans black beans
  • 4 cups water
  • 4 medium poblano peppers
  • 2/3 cup red quinoa
  • 3 large ears corn, husk
  • 6-1/2 T. extra-virgin olive oil
  • 1 large red onion, halved and sliced
  • 1 teaspon whole cumin seeds, toasted and ground
  • 1 cup crumbled cotija cheese
  • 1/4 cup fresh lime juice, plus 1 lime cut into wedges
  • 2 cups cherry tomatoes halved
  • 1/2 cup cilantro leaves
  • 1 avocado, thinly sliced



Step 1

Preheat broiler. Place peppers on baking sheet and broil til blistered and charred, 8 to 15 min. Transfer to a paper bag and seal. Let stand 10 minutes. Peel and cut peppers into 1-inch strips. Bring 4 cups water to boil. Add quinoa and 1/4 teaspoon salt; boil until tender but still crunchy, 10 to 14 minutes. Drain well and spead to cool. Cook corn, slice kernels off cob. Heat 1-1/2 tablespoons oil in a medium skillet over med-high heat. Add onion and 1/4 t. salt. Cook stirring frequently until limp and speckled, 4 to 8 minutes. Stir in cumino Combine the beans, the peppers, the corn, the onion and cheese in a large bowl. Add remaining 1/2 teaspoon salt. Add the remaining 5 tablespoons oil and lime juice and gently stir toss again. Gently stir in quinoa. Just before serving, stir in tomatoes and cilantro.

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