4
4 ratings

Corn and Black Bean Quinoa Salad

A south-western spin on a quinoa salad

Recipe Courtesy of Aggie’s Kitchen and Bush’s Beans

“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!).”

-Aggie

Ingredients

For the Corn and Black Bean Quinoa Salad

  • 3 Cups cooked quinoa, chilled
  • 15-ounce Can black beans, such as Bush's Organic Black Beans, drained and rinsed
  • 2 Cups frozen corn, defrosted
  • 2 Green bell peppers, chopped
  • 2 Jalapeños, minced
  • Handful cilantro, chopped
  • 2 Green onions, chopped
  • 4 Limes, squeezed (approximately 1/2 cup of juice)
  • 1/4 Cup olive oil
  • 1 Teaspoon cumin
  • Salt and pepper, to taste

Directions

For the Corn and Black Bean Quinoa Salad

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.

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.

Nutritional Facts
Servings6
Calories Per Serving323
Total Fat12g18%
Sugar4gN/A
Saturated2g8%
Protein11g21%
Carbs49g16%
Vitamin A21µg2%
Vitamin B60.4mg18.2%
Vitamin C56mg93%
Vitamin E3mg14%
Vitamin K26µg33%
Calcium74mg7%
Fiber11g44%
Folate (food)111µgN/A
Folate equivalent (total)111µg28%
Iron4mg21%
Magnesium104mg26%
Monounsaturated7gN/A
Niacin (B3)2mg10%
Phosphorus271mg39%
Polyunsaturated2gN/A
Potassium637mg18%
Riboflavin (B2)0.2mg14.7%
Sodium728mg30%
Thiamin (B1)0.3mg18.7%
Zinc2mg11%