Recipe Background
Mexican Corn & Quinoa Salad is a healthy dish with all your favorite Mexican flavors. It’s the perfect mixture of hearty black beans, sweet corn, bright lime and bell pepper, and herbaceous cilantro. Each bite is a delicious combination of textures and flavors. Mexican Corn & Quinoa Salad is perfect for a light summer lunch or dinner, and it’s so easy to make!
Mexican Corn & Quinoa Salad is a healthy dish with all your favorite Mexican flavors. It’s the perfect mixture of hearty black beans, sweet corn, bright lime and bell pepper, and herbaceous cilantro. Each bite is a delicious combination of textures and flavors. Mexican Corn & Quinoa Salad is perfect for a light summer lunch or dinner, and it’s so easy to make!
Ingredients
- 2 cups chicken broth
- 1 cup quinoa
- 1 cup frozen corn
- 1 tablespoon lime juice
- 1 teaspoon red wine vinegar
- 1 lime zested
- 1/2 teaspoon ground cumin
- 2 tablespoons avocado oil
- 1 (15-ounce) can black beans drained
- 1 small red bell pepper chopped
- 1 small red onion chopped
- 1/4 cup cilantro chopped
- salt to taste
- ground black pepper to taste
Directions
- Bring the chicken broth to a boil in a 2-quart saucepan.
- Stir in the quinoa.
- Reduce the heat to low.
- Cover the pan and simmer until the broth is absorbed, about 15- 20 minutes.
- Remove the pan from the heat.
- Stir in the corn.
- Cover the saucepan and let stand until the corn is warmed through, about 5 minutes.
- Whisk the lime juice, the red wine vinegar, the lime zest, and the cumin together in a large bowl.
- Whisk in the avocado oil, the black beans, the red bell peppers, the red onions, and the cilantro.
- Season with the salt and the pepper.
- Stir in the cooked quinoa-corn mixture and serve!
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