Black Bean, Red Pepper, Corn, and Quinoa Salad

Black Bean, Red Pepper, Corn, and Quinoa Salad

Ready in 30 minutes

Try this Black Bean, Red Pepper, Corn, and Quinoa Salad recipe, or contribute your own. "Lunch" and "Quinoa" are two of the tags cooks chose for Black Bean, Red Pepper, Corn, and Quinoa Salad.

"I served this tonight to my immediate family of vegetarians as well as my in-laws who are skeptical of any meal that doesn't have meat in it. We all loved it! Even the 5-year-old and 1-year-old ate it well. The only change I made was to eliminate the cilantro (a few in the group don't appreciate it) and increase the parsley. I also sprinkled some small pieces of salmon on top that had been coated with Thai coconut curry panko bread crumbs. We all agreed that while this was a nice addition it wasn't necessary as the salad really was great on it's own. This is definitely a make-again!"

- Billstap

Top-ranked recipe named "Black Bean, Red Pepper, Corn, and Quinoa Salad"

4.5 avg, 14 review(s) 69% would make again

Ingredients

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5 tb olive oil
1/2 c Quinoa; rinsed in cold water
1 c Chicken broth; or vegetable broth
1/4 ts Ground cumin
1/4 ts Salt
2 tb Lime juice
1/8 ts Black Pepper; ground
1 c black beans; Cooked or canned
1 c Whole-kernel corn
1 lg Ripe tomato; peeled, seeded
1 sm Sweet red pepper; seeded
2 Green onions; finely chopped
3 tb cilantro leaves; Chopped
2 tb fresh parsley leaves; Chopped
2 c Mixed salad greens

Original recipe makes 4 Servings

Servings  

Preparation

1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes. With a fork, fluff quinoa and set aside at room temperature to cool.

2. In a medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa.

3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving.

Posted to EAT-LF Digest by Katherine Rodman on Apr 12, 1998

Verified by stevemur

photo by navcomp navcomp

photo by Duffgc Duffgc

Calories Per Serving: 291 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Black Bean, Red Pepper, Corn, and Quinoa Salad

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Very easy make and quite tasty
sharireland 1 month ago
I added a jalapeno pepper for a little extra kick.
dremer 7 months ago
Very good. I have used this twice as a base recipe for quinoa salad. I grill corn on the cob, red & yellow pepper, and red onion cop it up and add it in. Both times I have used a cup of quinoa so I can have more. I did what another person suggested and shredded chicken and made a taco version of this last time. With all that said - it is very good - I don't measure anything just add until it tastes right.
phishphan 9 months ago
mwilkers 1 year ago
vlcm 1 year ago
I prepared this with halved grape tomatoes and orange pepper chunks and the results were great.
AESG 1 year ago
This is awesome! We always make extra for leftovers!
Lallen2903 1 year ago
This was a really delicious salad. We served it over baby lettuce and had it with a nice piece of poached flounder. The next day I wrapped some up in a tortilla with shredded chicken and it was so good!
christynelson1 2 years ago
Delicious! Not too difficult to prepare, and very colorful!
AaronMeganBiller 2 years ago
I served this tonight to my immediate family of vegetarians as well as my in-laws who are skeptical of any meal that doesn't have meat in it. We all loved it! Even the 5-year-old and 1-year-old ate it well. The only change I made was to eliminate the cilantro (a few in the group don't appreciate it) and increase the parsley. I also sprinkled some small pieces of salmon on top that had been coated with Thai coconut curry panko bread crumbs. We all agreed that while this was a nice addition it wasn't necessary as the salad really was great on it's own. This is definitely a make-again!
Billstap 3 years ago
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