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4.62 stars (78 ratings)Jul 16, 201069
This black bean and sweet corn quinoa salad is simple and delicious, not to mention a refreshingly light and healthy side dish.
Have you jumped on the quinoa train yet? This salad just might be your ticket to climb aboard and love the ride.
It is so absolutely simple and delicious, not to mention refreshingly light and healthy. The hearty black beans, sweet corn and fresh cilantro compliment the delicate nature of the quinoa perfectly.
As I found out after doing a bit of looking online, quinoa is not technically a grain but can be substituted for many grains, like rice and couscous.
It is high in protein, iron, potassium and other vitamins and minerals and is a good source of fiber. There’s a lot to love about quinoa, I’m telling you!
Health benefits aside, these little tender morsels cook up to be fluffy and light but still hold a bite to their texture. This was one of my first forays into quinoa and I know I’ll be using it over and over again based on the success of this salad.
My husband, the ultimate skeptic about any food that starts with the letter “Q”, gave this two thumbs up.
Served with grilled chicken or pork, this would make a tasty and easy summer meal, not to mention a great take-along to your next BBQ.
As a note, quinoa can be found at most grocery stores and health food stores near the other grains, usually (I found it reasonably priced at Trader Joe’s).
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Black Bean and Sweet Corn Quinoa Salad
Yield: 6 Servings
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Total Time: 45 minutes mins
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- ¾ cup uncooked quinoa
- 1 ½ cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup frozen sweet white corn
- 2 cans (15-ounces each) black beans, drained and rinsed
- ½ cup cilantro, chopped
Instructions
In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!
Author: Mel
Course: Salad
Serving: 1 Serving, Calories: 325kcal, Carbohydrates: 55g, Protein: 17g, Fat: 5g, Saturated Fat: 1g, Sodium: 414mg, Fiber: 15g, Sugar: 2g
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Recipe Source: slightly adapted from The Dish on Delish
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posted on July 16, 2010 (last updated November 9, 2022)
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69 comments on “Black Bean and Sweet Corn Quinoa Salad”
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Chari — Reply
Just made this for the first time for company the next day. This dish is SO DELICIOUS I couldn’t stop “testing it” before I put it in the fridge to save for the next day.
What I ended up doing, was using the Success brand boil-in-bag quinoa. I chose that because my store didn’t offer the tricolor quinoa like you get in the Success brand. I boiled two of the bags at first in vegetable broth which included all the spices in the recipe. I ended up draining the extra broth away, put the quinoa in a bowl, and then added the corn and the beans and the cilantro. I then decided to go back and make one more bag of quinoa to add to the salad. It probably didn’t need it, but I wanted more quinoa when I took a bite for testing. It ended up having just the right spice flavor for me but I’m really wondering if
I followed the recipe as is, if it would have a slightly stronger spice to it. Anyways, I was completely happy with how this turned out! The spice combination is great! I definitely will be doing this more often! -
Sonia — Reply
How many days would this stay good for?
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Mel — Reply
Probably 2-3 days.
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Sonia — Reply
How long could this sit in the fridge for?
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Linda — Reply
Nutritional information would be nice, is it available?
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Debra — Reply
This looks delicious. I think I’ll try it with edamame instead of corn.
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Julie Bauer — Reply
What is the nutrional value for this recipe (calories, protein, fat, sat fat, carb, sugar) per person….??
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Mel — Reply
I don’t calculate that info – sorry!
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Rebecca B — Reply
Yummmmm!!! I made a double batch of this for a teacher appreciation lunch and came home with an empty bowl. Threw this together for dinner tonight with some grilled chicken and am excited about leftovers for lunch tomorrow!!
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Theresa Rife — Reply
What is the nutritional value of this?
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Kelly d — Reply
Easy to make and delicious
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Angela — Reply
Easy, yummy and low in WW Freestyle Points.
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Polly — Reply
This is really easy and absolutely delicious!
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