1 15-ounce can no-salt black beansrinsed and drained
1ear (about 1 cup kernels)fresh corncooked, kernels removed
1small tomato (about 3/4 cup)chopped
3/4 cup bell pepper (red, orange, yellow, or a mix)chopped
2tablespoons canned green chiliesdiced
1 cupfresh mango or peachchopped
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.
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.
Black Bean, Corn, and Quinoa Salad
Amount Per Serving
% Daily Value*
Total Carbohydrates 24g8%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.