for Quinoa Salad with Black Beans and Corn
You can never have too many salad recipes, so give for Quinoa Salad with Black Beans and Corn a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 198 calories, 5g of protein, and 12g of fat per serving. This recipe serves 10. For 77 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, black beans, onion, and a few other things to make it today. 742 people were impressed by this recipe. It is brought to you by Healthy Green Kitchen. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is tremendous. Users who liked this recipe also liked Skip the Rice and Try Quinoa – Mexican Quinoa Salad with Black Beans and Corn, Quinoa Salad with Black Beans, Corn, and Tomatoes, and Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans.
Servings: 10
Ingredients:
*1 ripe avocado, diced
*two 15-ounce cans (or one 28-ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans)
*Coarse sea salt and finely ground black pepper
*1 bunch fresh cilantro, chopped
*2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn
*2 tablespoons minced jalapeño chile, or to taste
*juice of 2 plump limes
*6 tablespoons avocado oil or extra-virgin olive oil
*1 very small red onion, diced
*1 large bell pepper (I used a red one), diced
*4 cups water
Equipment:
pot
bowl
Cooking instruction summary:
1. Combine rinsed quinoa and water in a large pot and bring to a boil. Cover and reduce the heat to a simmer. Cook for 10-15 minutes, until all of the water has been absorbed. Turn off the heat, add the corn, and keep covered for another 5-10 minutes. Fluff the quinoa/corn mixture with a fork and allow to cool slightly.2. While the quinoa is cooking, combine the rest of the ingredients in a very large bowl. Add the cooked quinoa/corn when it has cooled and stir to combine. Taste and adjust seasonings, if necessary. Serve at room temperature or chilled.
Step by step:
1. Combine rinsed quinoa and water in a large pot and bring to a boil. Cover and reduce the heat to a simmer. Cook for 10-15 minutes, until all of the water has been absorbed. Turn off the heat, add the corn, and keep covered for another 5-10 minutes. Fluff the quinoa/corn mixture with a fork and allow to cool slightly.
2. While the quinoa is cooking, combine the rest of the ingredients in a very large bowl.
3. Add the cooked quinoa/corn when it has cooled and stir to combine. Taste and adjust seasonings, if necessary.
4. Serve at room temperature or chilled.
Nutrition Information:
covered percent of daily need
