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Corn and Black Bean Quinoa Salad|Your Mom's Vegan

Corn and Black Bean Quinoa Salad

This is a recipe that can be used in so many ways. Eat it as a salad, spoon it up with chips as a dip, roll it into a burrito with avocado and your favorite plant-based cheese sauce or use it as a filling in an enchilada. 

Course Appetizer, Main Course, Salad
Cuisine Mexican
Keyword Corn and Black Bean Quinoa Salad
Author Trish Hall

Ingredients

  • 2 large ears corn Or 2 cups of canned or frozen corn
  • 1 cup dry quinoa Cooked according to package directions
  • 1/2 cup red onion, chopped fine
  • 14 oz can black beans, drained and rinsed about 1.5 cups
  • 1/2 cup cilantro, chopped
  • 2-3 tbsp lime juice
  • 2 cloves garlic, minced or pressed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2-1 tsp salt optional
  • 1/2 cup salsa mild, medium or hot, you decide

Instructions

  1. Cook quinoa according to package directions. It's generally a 2-1 ratio of water to quinoa. Bring to a boil and then cover, turn to low and simmer for about 12 minutes until all water is absorbed. 

    Remove from heat and place in a large mixing bowl to cool. 

  2. Steam or grill your corn on the cob. Cut it off the cob. If using canned or frozen corn, measure out 2 cups. 

  3. Chop onion and cilantro. 

  4. In a small mixing bowl or measuring cup, add lime juice, garlic, cumin, chili powder and salt (if using). Mix well and set aside. 

  5. Once the quinoa is cool, add the corn, onions and beans. Stir well. Add cilantro and stir to incorporate. Pour the lime/spice mixture over all and mix well. Add salsa and stir. 

  6. This can be served immediately, but I like it best chilled for at least an hour. 

Recipe Notes

If you want to add avocado, wait until just before serving and mix it in gently.