Black Bean, Red Pepper, Corn, And Quinoa Salad Reci

Name: Black Bean, Red Pepper, Corn, And Quinoa Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tbsp. extra virgin olive oil; 1/2 c. quinoa rinsed in cool water and liquid removed; 1 c. nonfat chicken broth or possibly vegetable broth; 1/4 tsp grnd cumin; 1/4 tsp salt; 2 Tbsp. lime juice; 1/8 tsp grnd black pepper; 1 c. cooked or possibly canned black beans liquid removed; 1 c. whole-kernel corn; 1 lrg ripe tomato peeled, seeded, and diced (about 1 c.); 1 sm sweet red pepper seeded and minced (about 1/2 c.); 2 x green onions finely minced (about 1/4 c.); 3 Tbsp. cilantro leaves, whole minced; 2 Tbsp. fresh parsley sprigs minced; 2 c. mixed salad greens

Servings: persons

5 Tbsp. extra virgin olive oil
1/2 c. quinoa rinsed in cool water and liquid removed
1 c. nonfat chicken broth or possibly vegetable broth
1/4 tsp grnd cumin
1/4 tsp salt
2 Tbsp. lime juice
1/8 tsp grnd black pepper
1 c. cooked or possibly canned black beans liquid removed
1 c. whole-kernel corn
1 lrg ripe tomato peeled, seeded, and diced (about 1 c.)
1 sm sweet red pepper seeded and minced (about 1/2 c.)
2 x green onions finely minced (about 1/4 c.)
3 Tbsp. cilantro leaves, whole minced
2 Tbsp. fresh parsley sprigs minced
2 c. mixed salad greens

1
Serves: 4
2
1.
3
In 1-qt saucepan, heat 1 Tbsp.
4
oil over medium heat.
5
Add in quinoa and stir till toasted and aromatic-about 5 min.
6
Stir in broth, cumin, and salt; heat to boiling over high heat.
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Reduce heat to low, cover, and simmer till liquid is absorbed-about 15 min.
8
Remove from heat and let stand 5 min; with fork, fluff quinoa and set aside at room temperature to cold.
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2.
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In medium-size bowl, whisk together remaining 4 Tbsp.
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oil, the lime juice, and black pepper.
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Stir in black beans, corn, tomato, red pepper, green onions, cilantro, minced parsley, and cooked quinoa.
13
3.
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To serve, divide greens among 4 salad plates.
15
Spoon quinoa mix onto greens.
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Serve at room temperature or possibly chill till 30 min before serving.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 5 Tbsp. extra virgin olive oil, 1/2 c. quinoa rinsed in cool water and liquid removed, 1 c. nonfat chicken broth or possibly vegetable broth, 1/4 tsp grnd cumin, and more.

Yes, Black Bean, Red Pepper, Corn, And Quinoa Salad Recipe 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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions