Summer Corn And Quinoa Veggie Salad Recipe

Name: Summer Corn And Quinoa Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears Fresh Corn, In Husks; 2 Large Limes, Juiced; 1 Tablespoon Extra Virgin Olive Oil; 2 teaspoons Red Wine Vinegar; 1/4 teaspoons Ground Cumin; 2 cups Cooked Quinoa; 1 cup Seeded And Chopped Red, Yellow Or Orange Bell Pepper; 1 cup Grape Tomatoes, Sliced In Half; 1/4 cups Diced Red Onion; 3 Tablespoons Finely Chopped Fresh Cilantro; 1 cup Cooked Kidney Beans (look For No-salt Added If Using Canned); 1 head Red, Curly Or Romaine Lettuce, Chopped

Servings: persons

2 ears Fresh Corn, In Husks
2 Large Limes, Juiced
1 Tablespoon Extra Virgin Olive Oil
2 teaspoons Red Wine Vinegar
1/4 teaspoons Ground Cumin
2 cups Cooked Quinoa
1 cup Seeded And Chopped Red, Yellow Or Orange Bell Pepper
1 cup Grape Tomatoes, Sliced In Half
1/4 cups Diced Red Onion
3 Tablespoons Finely Chopped Fresh Cilantro
1 cup Cooked Kidney Beans (look For No-salt Added If Using Canned)
1 head Red, Curly Or Romaine Lettuce, Chopped

1
Preheat toaster oven to 350u00b0F. Wash and dry the outside of the corn husks.
2
Place corn directly on toaster oven baking rack and bake for 30-35 minutes.
3
While corn bakes, in a large bowl whisk together lime juice, oil, vinegar, cumin and a few pinches of salt and pepper. Stir in the cooked quinoa, bell pepper, tomatoes, onion, cilantro and kidney beans.
4
Once the corn is cooked, allow it to cool for a few minutes, then remove the husks and silks. Cut the kernels off the cobs and add them to the salad bowl stirring well to combine all of the ingredients.
5
Taste the salad and adjust the seasoning (add more lime juice, oil, vinegar, salt or pepper) if needed. Just before serving, stir in the chopped lettuce and enjoy.
6
Recipe note: You can substitute about 11/2 cups canned corn or frozen cooked corn for the freshly baked corn kernels.

213

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: 2 ears Fresh Corn, In Husks, 2 Large Limes, Juiced, 1 Tablespoon Extra Virgin Olive Oil, 2 teaspoons Red Wine Vinegar, and more.

Yes, Summer Corn And Quinoa Veggie 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.

Summer Corn And Quinoa Veggie Salad

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