Quinoa, Corn, and Black Bean Salad

Submitted by:
Great hot summer salad or side dish!

Preparation time: 15 min
Cooking time: 25 min

Difficulty: Easy - for beginners
Serves: 6-8

Dietary guidance: v v n g d 

Tags: salad · main · side ·


1 cup quinoa cooked in 2 cups carrot juice
1 can cooked black beans, drained and rinsed
1 (16 oz.) bag frozen cooked corn
1 medium finely chopped red bell pepper
¼ to 1/3 cup pickled jalapeño chilies, minced
¼ cup finely chopped fresh parsley and/or cilantro

For dressing:

½ cup plus, fresh lime juice, about 2 fresh limes
2 teaspoons salt, fresh ground pepper to taste
3 teaspoons ground cumin, or to taste
2/3 cup olive oil


Shake in covered jar or whisk together until emulsified.

Mix together well with dressing and chill 4 hours or overnight. Better the longer it marinates. Serves 6 to 8 as light lunch or as a side dish for fish or chicken. I serve it on butter lettuce cups or red leaf lettuce for a lunch entrée.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.