• Prep Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 25

Mexican Corn Quinoa Salad

  • Recipe Submitted by on

 Ingredients List

  • 2 teaspoons olive oil
  • 3 cups corn
  • 2 cloves garlic, minced
  • 4 cups cooked quinoa
  • 2½ cups cherry tomatoes, halved
  • 1½ cups cooked black beans
  • 1 cup cojita cheese (feta or romano cheese would also work), crumbled
  • 3 tablespoons fresh cilantro, minced
  • 3 tablespoons scallions, minced
  • 2 limes, juiced
  • 1½ teaspoon chili powder
  • a few dashes of cayenne pepper
  • 2 tablespoons extra virgin olive oil
  • sea salt, to taste
  • fresh ground pepper, to taste


Heat olive oil in a large skillet. Saute corn and garlic until corn has some brown spots (that's the caramelization that makes the corn even sweeter). Transfer to a large bowl and toss in the rest of the ingredients. Season to your liking with additional chili powder, cayenne pepper, salt and pepper.

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