Warm Black Bean and Corn Quinoa Salad

Overhead view of a bowl filled with colorful quinoa salad made with black beans, corn, red pepper, and chopped herbs on a turquoise wooden background.

Nutritious, flavorful, and downright delicious! This Warm Black Bean and Corn Quinoa Salad is the perfect side or light meal—fluffy, filling, and so good.

Course Side Dish, sides

Cuisine Mexican

Keyword black beans, corn, quinoa

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 1358kcal

Ingredients

1 ½ cups Uncooked Quinoa
3 cups Vegetable Broth
3 tablespoons Olive Oil
1 Red Pepper finely chopped
1 Jalapeño finely chopped, seeds and ribs removed for a milder flavor
1 Small Shallot finely chopped
2 Garlic Cloves minced
12 oz Frozen Sweet Corn
15 oz Low Sodium Black Beans rinsed and drained
Salt and Pepper to taste
1 teaspoons Chili Powder
½ teaspoons Cumin
3 tablespoons Cilantro chopped
2 tablespoons Lime Juice freshly squeezed
Avocado Slices for serving

Instructions

First, cook quinoa according to the directions. I cook 1 ½ cups of quinoa in 3 cups of vegetable broth instead of water to increase flavor.
Heat 3 tablespoons of olive oil in a large sauté pan. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
Add frozen corn, black beans, salt and pepper, and all seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.
In a large serving bowl add quinoa, black bean and corn salsa, chopped cilantro, and lime juice. Gently combine until all flavors are distributed evenly.

Notes

Sliced avocados are fantastic with this salad. I often present the avocado on the side for individual serving.

Nutrition