Side Pannel
Mexican Corn Quinoa Salad
Mexican Corn Quinoa Salad
- Recipe Submitted by maryjosh on 01/05/2017
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
Directions
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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