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Quinoa, Black Bean, Corn, and Tomato Salad

Servings per Recipe
Nutrition Facts
Calories : 250
Fat : 9 g
Sodium : 140 mg
Total carbohydrates : 35 g
Fiber : 8 g
Protein : 10 g
½ cup vegetable or chicken broth
1/3 cup quinoa
½ teaspoon cumin
1 can (15 oz) black beans, drained and rinsed
1 medium tomato, seeded and diced
1 cup fresh or frozen corn (about 3 ears if using fresh)
3 tablespoons lemon or lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons cilantro or parsley
2 tablespoons scallions or green onions, chopped
½ teaspoon minced garlic
Cook quinoa with cumin in broth for 12-15 minutes, until liquid is absorbed.
Cool slightly, then transfer to a large bowl and add beans, tomato and corn.
Mix the last five ingredients (lemon juice, olive oil, cilantro, scallions and garlic) to make a dressing, and stir into salad.
Chill for 2 to 4 hours until ready to serve.

Recipe and photo courtesy of Oldways and shared with permission. Original published here: Notes from Oldways: This salad is truly best in summer when you can use fresh garden tomatoes and corn. If you prefer, you can use bulgur (or any other whole grain) in place of quinoa. As with most grain salad recipes, the exact quantities of ingredients can be adjusted based on what you have available.