Mayan Supper Salad Recipe

Name: Mayan Supper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, well-rinsed and toasted; 1/2 cup corn kernel (fresh-cooked or thawed frozen); 2 tablespoons lemon juice, divided (can use lime); 1/2 cup fresh pineapple, diced; 3 scallions, minced; 1 tablespoon olive oil; 1 -2 fresh garlic clove, finely minced; 2 cups black beans (if canned, rinse); 1 large tomatoes, peeled, seeded and diced; 1/4 cup cilantro, chopped; 1/4 cup unsalted sunflower seeds; lemons (optional) or lime wedge (optional)

Servings: persons

1 cup quinoa, well-rinsed and toasted
1/2 cup corn kernel (fresh-cooked or thawed frozen)
2 tablespoons lemon juice, divided (can use lime)
1/2 cup fresh pineapple, diced
3 scallions, minced
1 tablespoon olive oil
1 -2 fresh garlic clove, finely minced
2 cups black beans (if canned, rinse)
1 large tomatoes, peeled, seeded and diced
1/4 cup cilantro, chopped
1/4 cup unsalted sunflower seeds
lemons (optional) or lime wedge (optional)

1
In medium saucepan, combine quinoa and 2 cups water. Bring to boil, reduce heat to low and simmer 15 minutes or until all liquid is absorbed. Fluff with fork and place aside to cool.
2
ASSEMBLY:
3
Combine cooled quinoa, corn, 1 tbls juice, pineapple, scallions and oil. Season with salt and pepper to taste.
4
In separate bowl, combine garlic, beans, tomato, 1 tbls juice, cilantro and 1/4 cup sunflower seeds.
5
TO SERVE:
6
Spread bean mixture onto a serving platter and mound the quinoa on top.
7
Garnish with additional sunflower seeds.
8
Arrange wedges of lemon or lime around edges.

322

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 12 ingredients. The key ingredients include: 1 cup quinoa, well-rinsed and toasted, 1/2 cup corn kernel (fresh-cooked or thawed frozen), 2 tablespoons lemon juice, divided (can use lime), 1/2 cup fresh pineapple, diced, and more.

Yes, Mayan Supper 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.

Mayan Supper Salad

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