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.

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 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.

That's it — enjoy your meal!

Mayan Supper Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions