Quinoa, black bean and corn salad

Quinoa, black bean, and corn salad

Quinoa salad is a staple for pot lucks and summer barbecues at our house. This recipe makes a large bowl of quinoa salad that will see you through any family dinner and makes great leftovers. Quinoa is a slowly digested carbohydrate that contains a complete protein, making it a good choice for vegetarians and people who don’t want to raise their blood sugar levels. Combined with corn, black beans, and tomatoes, and dressed with a hint of lime and cumin, I’m sure you won’t be able to stop eating this.

If you’ve never cooked quinoa before, you’ll be happy to know that you cook it exactly the same way as you cook rice, so feel free to use your favourite rice-preparation method.  I love to cook it in my rice cooker – just add two parts water to one part quinoa, press the start button, and wait.

4 from 1 vote
Quinoa, black bean and corn salad
Quinoa, black bean, and corn salad
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Quinoa salad is a staple for pot lucks and summer barbecues at our house. This recipe makes a large bowl of quinoa salad that will see you through any family dinner and makes great leftovers.

Course: Salad, Side Dish
Cuisine: American, Slow Carb, Vegan, Vegetarian
Keyword: quinoa, quinoa salad
Servings: 12
Calories: 137 kcal
Ingredients
Salad
  • 1 cup quinoa
  • ½ purple onion finely chopped
  • 1 can black beans
  • 1 can corn
  • 1 package cherry or grape tomatoes (about 1 heaping cup)
  • 1 bunch chives (optional)
Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 clove garlic crushed
  • 1 tablespoon cumin
  • 1 teaspoon oregano
Instructions
To make the quinoa
  1. To cook quinoa in a rice cooker, follow the manufacturers instructions for cooking 1 cup of dry rice.

  2. To cook the quinoa in a saucepan, add 1 cup of quinoa and 2 cups water to a medium saucepan with a tight-fitting lid. Bring to a boil over medium high heat. As soon as the mixture comes to a boil reduce the heat to low and simmer, covered, for 15 minutes.

  3. Once the quinoa is cooked, remove it from the heat, fluff it with a fork, and set it aside to cool.

To make the dressing
  1. Combine 2 tablespoons water, olive oil, lime juice, garlic, cumin and oregano in a cup and stir.

To assemble the salad
  1. Put the cooled quinoa in a large mixing bowl and add the chopped purple onion.

  2. Rinse and drain the black beans and the corn and add them to the quinoa mixture.

  3. Cut the cherry or grape tomatoes in half and add them to the quinoa mixture.

  4. Add the dressing to the quinoa mixture and stir until the dressing is evenly mixed in.

  5. Garnish with chopped chives, if desired.