Best 2 Black Bean Corn And Quinoa Salad Recipes

Black Bean, Corn, and Quinoa Salad is a versatile dish that can be served warm or cold, making it perfect for any occasion. Packed with protein, fiber, and flavor, this salad is a healthy and satisfying meal that can be easily customized to suit your taste. Whether you're looking for a light lunch, a hearty dinner, or a refreshing side dish, this recipe is sure to please.

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BLACK BEAN, CORN, AND QUINOA SALAD

Black Bean, Corn, and Quinoa Salad image

This is a wonderful Southwestern style salad that is quick and easy to make.

Provided by tarnapx

Categories Salad Grains Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

2 cups chicken broth
1 cup uncooked quinoa
1 cup frozen corn
1 tablespoon lime juice
1 teaspoon red wine vinegar
lime, zested
½ teaspoon ground cumin
2 tablespoons avocado oil
1 (15 ounce) can black beans, drained
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g

TRADER JOES BLACK BEAN, ROASTED CORN AND AVOCADO SALAD ON A BED OF QUINOA

TRADER JOES BLACK BEAN, ROASTED CORN AND AVOCADO SALAD ON A BED OF QUINOA image

Categories Salad Side Wheat/Gluten-Free

Yield 6

Number Of Ingredients 12

Ingredients

1 cup Red Quinoa, cooked with broth
2 cups chicken or vegetable broth
1 15-ounce can black beans, drained
2 cups roasted corn kernels
1 avocado, cut into inch pieces
1 pint grape tomatoes, halved
cup red onion, finely diced
Cilantro Salad Dressing
bunch cilantro, chopped
1 cup olive oil
Zest of one lime
Sea salt and pepper

Steps:

Cook quinoa according to directions (bring 1 cup of quinoa and 2 cups of broth to a boil and then simmer for 10-15 minutes, until broth is absorbed). Combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro. Serves six as a side dish.

Tips:

Fresh ingredients: Use fresh, in-season vegetables for the best flavor and texture.
Cook quinoa properly: Rinse quinoa thoroughly before cooking to remove any bitterness. Cook according to package directions, or use a 1:2 ratio of quinoa to water.
Make-ahead: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to add the avocado and cilantro just before serving.
Versatile: This salad is a great way to use up leftover quinoa and vegetables. You can also add other ingredients, such as cooked chicken or shrimp, to make it a more complete meal.

Conclusion:

This black bean, corn, and quinoa salad is a healthy, delicious, and versatile side dish that's perfect for any occasion. It's also a great way to get your daily dose of fruits, vegetables, and whole grains. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!