Black Bean, Corn, and Quinoa Salad
  • 1 cup water or vegetable broth
  • 1/2cup quinoawell rinsed
  • 1teaspoon olive oil
  • 3teaspoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1tablespoon minced scallions
  • 1 tablespoon chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 1 15-ounce can no-salt black beansrinsed and drained
  • 1ear (about 1 cup kernels) fresh corncooked, kernels removed
  • 1 small tomato (about 3/4 cup)chopped
  • 3/4 cup bell pepper (red, orange, yellow, or a mix)chopped
  • 2tablespoons canned green chiliesdiced
  • 1 cup fresh mango or peachchopped
  • Lime wedges
  1. In a saucepan, bring water or broth to a boil. Add quinoa, cover, and simmer on low heat until water is absorbed, 10–15 minutes. Cool.
  2. In a small bowl, combine olive oil, lime juice, cumin, cayenne, scallions, and cilantro. In a large bowl, combine cooled quinoa, green onions, beans, corn kernels, tomato, bell pepper, green chilies, and mango or peach. Add olive oil mixture and toss gently. Season with salt and pepper. Cover and refrigerate until cool. Serve with lime wedges.
Recipe Notes
Nutrition Facts
Black Bean, Corn, and Quinoa Salad
Amount Per Serving
Calories 125
% Daily Value*
Sodium 40mg 2%
Total Carbohydrates 24g 8%
Dietary Fiber 5g 20%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 125 cal, 11% fat cal, 2g fat, 0g sat fat, 0mg chol, 5g protein, 24g carb, 5g fiber, 40mg sodium