Side Pannel
Warm Black Bean and Corn Quinoa Salad Recipe
Warm Black Bean and Corn Quinoa Salad Recipe
- Recipe Submitted by Marsala on 11/08/2014
Category: Side Dishes, Salads, Corn, Black Beans
Ingredients List
- 1½ cups uncooked quinoa
- 3 cups vegetable broth
- 3 TBSP olive oil
- 1 red pepper, finely chopped
- 1 jalapeño, finely chopped, seeds and ribs removed for a milder flavor
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 12oz frozen sweet corn
- 15 oz Low Sodium Black Beans, rinsed and drained
- kosher salt and fresh ground pepper, to taste
- 1 tsp chili powder
- ½ tsp cumin
- 3 TBPS chopped fresh cilantro
- 2 TBPS fresh lime juice
- diced avocados and lime wedges for serving
Directions
1. First, cook quinoa according to the directions. I cook 1½ cups of quinoa in 3 cups of vegetable broth instead of water to increase flavor.
Heat 3 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
2. Then add frozen corn, black beans, salt and pepper, and all seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.
4. In a large serving bowl add quinoa, black bean and corn salsa, chopped cilantro, and lime juice. Gently combine until all flavors are distributed evenly.
Heat 3 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
2. Then add frozen corn, black beans, salt and pepper, and all seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.
4. In a large serving bowl add quinoa, black bean and corn salsa, chopped cilantro, and lime juice. Gently combine until all flavors are distributed evenly.
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