Corn and Black Bean Quinoa Salad

If you have been wanting (or reluctant) to try quinoa, this Corn & Black Bean Quinoa Salad recipe is for you!  A wonderful vegetarian meal or side dish for your main meal. This recipe was created for my friends at Bush’s Beans.

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One of the keys to keeping my weight under control is to have grab and go options ready for me in my fridge. Right now, my family’s schedule is jam packed and I’m finding myself constantly in need of something quick, filling and healthy to grab for lunch or a snack. Quinoa salads (or grain salads in general) have always been a great option for me and this Corn and Black Bean Quinoa Salad has particularly been one of my favorites for years. You can pretty much always feel good about eating a protein rich salad like this when you are hungry and don’t want to sabotage all of your efforts at the gym (if you know what I mean!).

There is so much goodness in this salad, just look at all the freshness! I’ve always recommended this particular dish to anyone who has been wanting to start incorporating quinoa into their diet but has been hesitant to try it. It’s a tasty way to enjoy quinoa for sure.

What I love most is how it has a good amount of protein from the black beans and quinoa to eat on its own. Of course, if you’re craving or are in need for more you can always add avocado, chopped chicken or even shrimp. I ate this quinoa salad with some salmon yesterday (soooo good) and plan on adding a little rotisserie chicken to a bowl of it today. It makes the most perfect make-ahead side dish as well – serve it with some pan-fried fish or grilled chicken and you’ve got yourself dinner!

You all know how much I love Bush’s Beans and I’m excited to introduce you to their new organic versions of all your favorites!

Print Recipe

Corn and Black Bean Quinoa Salad

Yield: makes 6 servings

Ingredients:

• 3 cups cooked quinoa, chilled
• 15 oz can of Bush's Organic Black Beans, drained and rinsed
• 2 cups frozen corn, defrosted
• 2 green bell peppers, chopped
• 2jalapenos, minced
• big handful cilantro, chopped
• 2 green onions, chopped (optional)
• 3 - 4  limes, squeezed (about 1/2 cup juice)
• ¼ cup olive oil
• 1 tsp cumin
• big pinch salt and pepper

Directions:

1. In a jar or air tight container, combine lime juice, olive oil, cumin, salt and pepper. Shake vigorously until well combined, or whisk together well in a small bowl.
2. In large bowl, combine chilled quinoa, black beans, green peppers, jalapenos, chopped cilantro, chives or green onion (if using) and dressing. Gently toss till completely combined. Taste for salt and pepper. Serve at room temperature or chilled. Can be made ahead of time and stored in refrigerator.

 

Disclosure: I love sharing recipes with you in partnership with Bush’s Beans. As always, my opinions are my own.

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Chicken and Summer Squash Fajitas with Black Beans

Mexican Baked Pasta

Spicy Black Beans with Onions and Bacon | Recipe Girl

Black Bean Vegetarian Enchiladas | Reluctant Entertainer

Easy Black Beans and Rice | Dine and Dish

Chicken, Black Bean and Cilantro Soup | Kalyn’s Kitchen