A few weeks ago, I had some people drop by for a visit. It was too hot to turn the oven on, so I looked in the icebox and saw I had some black beans I’d cooked the day before, some fresh corn leftover from the night before and thought… quinoa salad! So, if folks stop by for a visit and you need a quick fix, this is the perfect, fresh salad for you and your guests! Pour some cold drinks, break out the baguette and dig in!
Summer Corn and Black Bean Quinoa Salad
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Traditional
Serves: 4
PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins
INGREDIENTS
1 cup quinoa (red or white-your preference)
2 cups water
¾ cup black beans (fresh or canned)
1 ear fresh yellow corn (cooked and kernels cut from cob)
8 cherry or grape tomatoes (sliced in half)
1 jalapeno pepper (sliced)
1 /4 cup white or red onion (finely chopped)
One avocado (peeled and chopped)
⅓ cup cilantro (chopped)
¼ cup extra virgin olive oil
1 lime (squeezed for juice)
1 chipotle in adobo sauce (chopped)
1 teaspoon ground cumin
salt and pepper to taste
INSTRUCTIONS
Cook your quinoa (according to package) in the water until the water is absorbed, about 20 minutes.
Now, get a big mixing bowl and mix the quinoa, black beans (if you use canned black beans, throw them in a colander and rinse them first), corn, cherry tomatoes, jalapeno, onion, avocado and cilantro.
In a small bowl or jar (I use an old jelly jar) mix the olive oil, lime juice, chipotle in adobo sauce, cumin, salt and pepper.
Lightly toss the quinoa salad in the dressing.
You can serve still warm or let the quinoa stand ‘til room temperature. No matter which - this stuff’s good and really fresh tasting!
NOTES
In the summer, on Sundays, I usually cook me up a pot of some dried black beans or chick peas, and then, during the week, I throw them in with some arugula or quinoa, for a quick salad. In this recipe, you can pretty much add whatever your sweet little heart desires: chopped mango, chopped red or yellow bell peppers, edamame beans, sweet snap peas, green onion, feta cheese, almonds or pine nuts, currants…the sky’s the limit!
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