Zesty Quinoa, Black Bean, and Corn Salad is always a favorite at every gathering. The combination of sweet corn salsa, tender, nutty quinoa, juicy cherry tomatoes, earthy black beans, and fresh cilantro creates a flavor profile your family and friends will love. I've even been known to carry along copies of this recipe when I bring this dish to a potluck because, without fail, someone asks me how to make it.
This recipe is a great make-ahead dish that you can prepare hours before you serve it. When I am hosting a large dinner gathering and need to reserve the day of the party for recipes that require last minute prep, I make my Quinoa, Black Bean and Corn Salad the night before, refrigerate it and add the dressing just before serving it.
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 1 cup quinoa
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce jar corn salsa Trader Joes is my favorie
- 1 large avocado, diced
- 1 pint cherry tomatoes, halved
- 1/2 cup chopped red onions
- 1/2 bunch cilantro, chopped
- 1 1/2 medium lime, juiced
- 1/4 cup light olive oil or canola oil
- 1/2 teasoon salt adjust to taste
Ingredients
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- Bring 2 cups water and quinoa to a boil over medium-high heat. Cover and reduce heat to medium-low, cooking 8-10 minutes or until water is absorbed and quinoa is tender. Remove from heat, uncover and set aside to cool.
- In a large bowl, combine, black beans, corn salsa, avocados, tomatoes, and onions. Set aside until quinoa is cooled. Transfer quinoa to bowl.
- In a small bowl, whisk together lime juice, salt and olive oil. Pour dressing over quinoa and gently toss until salad all ingredients are well combined.
- Serve as a side dish or salad with your favorie meal.
