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My review
Black Bean, Corn, and Quinoa Salad
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tarnapx
"This is a wonderful Southwestern style salad that is quick and easy to make."
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Ingredients
40 m servings 250Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
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Footnotes
- Cook's Notes:
- If you want to add in more color, try using a combination of white and red quinoa.
- You can also use Trader Joe's® Frozen Roasted Corn for added flavor.
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Reviews
Read all reviews 14Most helpful
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3/16/2017
Tangy and zippy! I added some black lime powder (loomi aswad) and some cayenne pepper. I also used some precooked tri-colored quinoa that I had in the freezer. Can't get any easier than that! Ne...
7/24/2017
Made exactly as the recipe stated and it's wonderful. It is mild flavored yet rich tasting at the same time. So easy and quick to make. Perfect for those hot summer days and a great source of pr...
7/1/2019
Wow, this taste like a bowl from chipotle but at half the calories and much more healthier! Will definitely be remaking this in the future!
5/27/2019
I made this salad for the second time for our Memorial Day barbecue, per my son’s request as he really liked it from the first time I made it. It’s an easy recipe to follow and fairly quick to ...
9/12/2018
Yes. I’ll make it again. I didn’t have lime zest but it was so good anyway.
8/16/2018
This recipe is great! The addition of lime zest gives it a nice boost of flavor. I added a red bell pepper for extra flavor and substituted canola oil for avocado oil, because I don't have any....