Black Bean, Red Pepper, Corn, and Quinoa Salad Recipe

Name: Black Bean, Red Pepper, Corn, and Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil; 1/2 cup quinoa, rinsed in cold water and drained; 1 cup chicken or vegetable broth; 1/4 teaspoon ground cumin; 1/4 teaspoon salt; 2 tablespoons freshly squeezed lime juice; Freshly ground black pepper to taste; 1 cup cooked or canned black beans, drained; 1 cup cooked corn kernels; 1 small red bell pepper, cored, seeded, and chopped (about 1/2 cup); 1 ripe tomato, peeled, seeded, and diced (about 1 cup); 2 scallions, finely chopped (about 1/4 cup); 3 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh parsley; Fresh green leaf lettuce or spinach leaves

Servings: persons

5 tablespoons olive oil
1/2 cup quinoa, rinsed in cold water and drained
1 cup chicken or vegetable broth
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons freshly squeezed lime juice
Freshly ground black pepper to taste
1 cup cooked or canned black beans, drained
1 cup cooked corn kernels
1 small red bell pepper, cored, seeded, and chopped (about 1/2 cup)
1 ripe tomato, peeled, seeded, and diced (about 1 cup)
2 scallions, finely chopped (about 1/4 cup)
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Fresh green leaf lettuce or spinach leaves

1
Heat 1 tablespoon oil in a 1-quart saucepan over medium heat.
2
Add quinoa and stir until toasted and aromatic, about 5 minutes.
3
Stir in broth, cumin, and salt; bring to a boil, reduce heat, cover, and simmer 15 minutes until the liquid is absorbed.
4
Remove from the heat and allow to stand covered for 5 minutes; fluff with a fork.
5
While the quinoa is cooking, whisk together the remaining olive oil, the lime juice, and black pepper in a medium bowl.
6
Stir in the black beans, corn, red pepper, tomato, scallions, cilantro, and parsley.
7
Stir in the quinoa.
8
Taste and adjust seasoning.
9
Serve at room temperature or refrigerate until 30 minutes before serving.
10
Serve on a bed of lettuce.
11
Variation: For a more pronounced Southwestern flavor, substitute 1 cup of your favorite salsa for the tomato.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons olive oil, 1/2 cup quinoa, rinsed in cold water and drained, 1 cup chicken or vegetable broth, 1/4 teaspoon ground cumin, and more.

Yes, Black Bean, Red Pepper, Corn, and Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean, Red Pepper, Corn, and Quinoa Salad

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