Follow these steps for perfect results
quinoa
rinsed
red onion
finely chopped
jalapeno
stemmed, seeded, finely chopped
extra-virgin olive oil
lime juice
fresh
cumin
ground
salt
freshly ground black pepper
black beans
rinsed and drained
corn kernels
cooked
fresh cilantro leaves
chopped
Rinse the quinoa in several changes of water until the water runs clear.
Cook the quinoa in boiling salted water for about 15 minutes, or until tender.
Drain the cooked quinoa in a sieve.
In a large bowl, whisk together the red onion, jalapeno, olive oil, lime juice, cumin, salt, and pepper.
Add the warm quinoa to the dressing.
Add the black beans, corn, and cilantro.
Toss gently to combine all ingredients.
Serve warm or at room temperature.
Expert advice for the best results
For a smoky flavor, grill the corn before adding it to the salad.
Add avocado for extra creaminess.
Adjust the amount of jalapeno to your desired spice level.
Everything you need to know before you start
5 mins
Can be made a day ahead.
Serve in a colorful bowl. Garnish with a lime wedge and extra cilantro.
Serve as a side dish or light lunch.
Pairs well with grilled chicken or fish.
Its citrus notes complement the lime dressing.
A refreshing choice.
Discover the story behind this recipe
Common in Southwestern cuisine, often served at barbecues and potlucks.
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