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- Dish type
- Grain salad
- Quinoa salad
A satisfying and healthy combination of quinoa, sweetcorn, black beans and red pepper. Packed lunch perfection!
6 people made this
- 475ml chicken stock
- 170g uncooked quinoa
- 170g frozen sweetcorn
- 1 tablespoon lime juice
- 1 teaspoon red wine vinegar
- lime, zested
- 1/2 teaspoon ground cumin
- 2 tablespoons avocado oil
- 1 (400g) tin black beans, drained
- 1 small red pepper, seeded and chopped
- 1 small red onion, chopped
- 4 tablespoons chopped fresh coriander
- salt and ground black pepper to taste
MethodPrep:15min ›Cook:20min ›Extra time:5min › Ready in:40min
- Bring chicken stock to the boil in a large saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until stock is absorbed, 15 to 20 minutes. Remove from heat; stir in sweetcorn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red pepper, red onion and coriander. Season with salt and pepper. Stir in quinoa and sweetcorn.
Reviews & ratingsAverage global rating:(12)
Reviews in English (9)
Great salad but I didn't like the dressing. I only had olive oil so maybe the cumin would taste better with avocado oil. In the end we had it with just the lime and olive oil. Will definitely make again.-06 Jun 2017
This recipe is great! The addition of lime zest gives it a nice boost of flavor.I added a red bell pepper for extra flavor and substituted canola oil for avocado oil, because I don't have any.I omit the cilantro for the picky eaters--I'm sure it would balance well with the lime though.I juiced the lime used for the zest--it doesn't make sense to use the packaged lime juice when you have the better fresh option.I make this salad all the time, and even the carnivores in my family love it.Thanks!-16 Aug 2018
Southwestern Quinoa Salad with Corn, Tomatoes, Avocado & Lime
Here’s a healthy summer salad you can eat with abandon. Quinoa (pronounced keen-wah) — a high protein seed that has a fluffy, slightly crunchy texture — is cooked with olive oil, onions and vegetable broth, which add wonderful flavor. Once cool, it’s tossed with crisp fresh corn, juicy tomatoes, jalapeños, creamy avocado, and fresh lime. You can make it a day ahead of time just be sure to add the avocado at the last minute so it doesn’t discolor.
- ⅓ cup fresh lime juice
- ½ cup olive oil
- 1 clove garlic, minced
- 1 teaspoon salt
- ⅛ teaspoon ground cayenne pepper
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 ½ cups frozen corn kernels
- 1 avocado - peeled, pitted and diced
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 6 green onions, thinly sliced
- ½ cup chopped fresh cilantro (Optional)
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
First, make the salad dressing. Combine the lime juice, white wine vinegar, and jalapeño brine into a small bowl. Whisk together. Then, slowly stream in the olive oil while whisking. Add salt and pepper to taste, and set aside.
Next, place the quinoa in a fine sieve and rinse under running water. This will help remove the natural bitterness. Shake to remove excess water.
Transfer the quinoa to a large pot, and add four cups of filtered water (or veggie broth).
Bring quinoa and liquid to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
*** Let cool completely before assembling the salad.
Once the quinoa has cooled, pour a couple of tablespoons of dressing into a large bowl. Add the cooked quinoa, corn, beans, jalapeño, red onion, green onion, cilantro, and bell peppers.
Stir gently to combine ingredients. Taste and adjust for seasonings, adding more dressing if desired.
Let sit overnight, or for a few hours (refrigerated) before eating. This will help the flavors meld. The extra dressing will keep in the fridge for about a week.
Black Bean and Corn Salad I’m not very good about working ahead of schedule. I never have been. In college and grad school, I always did my best the day before an assignment was due. Not much has changed! But I have learned that having 4 kids alone can throw you some curves balls, so it’s probably a good idea if I at least work a week ahead of schedule. Well I am trying. I’d love to hear what you’d like to see here at Nutritious Eats over the next couple weeks. I am being indecisive so go ahead, cast your vote. It will only take a minute. Today’s recipe….the perfect summer salad. The perfect pot luck dish. The perfect make-ahead side dish. Vegan. Gluten free. All of the above. This recipe has been in my family for years and I am not sure where it started, but my dad passed it on to me. Everyone loves it and it goes well with a variety of foods. I made this to other night to contribute to our Friday night dinner with friends. They brought ribs and I brought this is some potato salad. I love love the tang from all the lime juice. Plus it has some of my favorite foods in it- black beans, avocado and cilantro! You can assemble the salad and make the dressing in a separate container, then toss it all together the morning of the day you want to serve it. I think it’s best when it has a few hours for the flavors to marry. Although it’s great a day leftover too, it does look quite as fresh that’s why when serving it to company I prefer to toss it the same day it’s served (6-8 hours it still looks fresh). You’ll love this guys. This makes me ready for summer! Who’s with me? What’s your favorite pot luck dish? [Tweet “Perfect potluck dish- Black Bean and Corn Salad #vegan #glutenfree via @nutritiouseats #fitfluential”] Vegetarian roasted sweet potato black bean salad with a fresh sweet pineapple corn salsa. Perfect for potlucks & parties. My mom filled my Easter basket to the brim with treats until I was in high school. Suddenly when I was 16, she decided that I no longer qualified to receive Easter goodies from this so called bunny. At first I thought she was kidding! This was a tradition, wasn’t it? I suppose I figured that for the rest of my life, Mom would be there to drop off an Easter basket filled with my favorite jelly beans and chocolate eggs that no one ever eats (unless they’re Reese’s eggs of course). It was a real low blow from Mom and admittedly, I’m still recovering from basket-less holidays. However, as soon as I discovered that adulthood Easters involve church in the morning followed by beautiful brunches, all you can drink mimosas and most definitely carrot cake, I’ve been pretty content. Mom, if you’re reading this… I forgive you. And love you oh so much. Now you might be wondering why I’m talking about Easter and posting a sweet potato salad recipe. It’s simple: That mayo-laden potato salad that people put out during Easter is old school and tastes like a real artery clogger. Especially when you can’t see anything but white. Let’s get away from the basic and step it up with a fresh, beautiful black bean sweet potato salad with the best sweet pineapple corn salsa. This is what potato salads should always be, am I right? Fresh. Flavorful. Unique. Protein & Fiber packed. Vegetarian. Gluten Free. Vegan. Pretty much checks all the boxes. Bonus: You can make this salad a day ahead of time, but if you do just leave off the salsa until right before you serve it. ALSO highly recommend using this as a dip for chips. Enjoy! xo. Make sure to use a ripe avocado. Ripe avocados should be slightly soft to the touch, with dark skin. Double the recipe and have lunches ready for multiple days in a row. Quinoa can be quite bitter if you don't drain and rinse it completely. If you don't enjoy the flavour, try to rinse it more thoroughly next time. Meal prep advice: keep the dressing separate, and only add right before serving. I keep my dressing in these tiny containers in my lunchbox. I love this salad as a healthy lunch. I typically make a big batch of black beans, quinoa and chickpeas at the start of the week, and add them to my lunchbox through the week with freshly cut tomatoes, rocket and avocado to keep it fresh. As the salad is very filling on its own, I don't typically serve it with any sides. However, this salad is actually really nice as a side dish paired with a hearty main. Serve it with chicken adobo, lemon chicken or porkchops, or paired with pulled pork tacos. Black Bean and Corn Salad
There’s not much that’s easier than a black bean and corn salad!
For starters the main ingredients are black beans, chickpeas and sweet corn. So you just go ahead and open 3 cans.
Shoo, that was tiring! Then it’s just a case of chopping up a little red onion and cilantro and grating some carrots (the food processor does all the hard work here) and you have a delicious nutritious salad!
It’s so good you don’t even need a dressing! Really! Just throw on a bit of salt and pepper and you’re done.
The flavors blend beautifully to create a crunchy, flavorful, colorful and delicious meal.
If you want to add a bit more sparkle to it, serve with a squeeze of lime.
I mean salads are usually quick and easy but this one is even quicker and easier!
And then you get the fancier salads that take a little more effort but are still quick and easy like my quinoa salad and my vegan pasta salad.
I used to make a salad called a 3 bean salad. I don’t even quite remember what was in it. It was so long ago. I definitely remember there were baked beans in tomato sauce in it. And the reason I loved to make this salad? It literally took as long as opening 3 cans of beans and chopping in some onion.
And honestly this one is only a tiny bit more work. But the taste is great and it looks amazing. No one will suspect it only took around 10 minutes to make!
I used canned sweet corn in this salad but you can also use frozen corn that’s been thawed.
This makes a fair amount of salad – about 8 serves at least when served as a side dish. It’s great to take along to a barbeque (or braai as we call it in South Africa), or wrap it up with some hummus in a tortilla for a healthy lunch!
You will love this black bean and corn salad, it is:
Keep leftovers covered in the fridge where it will keep for a couple of days.
So let us know what you think of this black bean and corn salad! And if you make it, rate the recipe and let us know how it worked out for you!
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Black Bean and Corn Salad
This Black Bean and Corn Salad is the perfect make-ahead side since it&rsquos served cold and requires NO cooking! It&rsquos vegetarian and vegan friendly, and literally all you do is mix some stuff in a bowl and call it a day.
My in-laws are in town, so it&rsquos been a very fun week of walking around town, enjoying the mild summer in New England (very different from the Texas they are used to) and of course, eating.
Since Zach and I cook so much from home, whenever we visit with his parents we always make them dinner. When we visited last, it was chicken piccata pasta (yummmm). This time, it was easy chicken enchiladas with my new favorite side dish: black bean and corn salad.
This recipe was a happy accident that I think I may make this every week this summer. Why, you ask? I will tell you why.
- It&rsquos SO easy to make. (it takes 10 minutes and minimal effort)
- It&rsquos served cold, so you can make it ahead of time and just take it out of the fridge when you are ready to eat. And it&rsquos super refreshing.
- I can think of a million things to do with it (as a side, as a salsa with tortilla chips, on tacos, on top of grilled fish or veggies&hellip)
- It&rsquos budget-friendly!
Did I mention it&rsquos delicious? The dressing is my favorite part- extra virgin olive oil, lime juice and zest, salt, pepper, a pinch of cayenne, and a touch of honey to balance out the acidity of the limes. Yum yum yum.
Guests coming into town does not have to be a stressful affair in terms of providing delicious food to eat. It can be very tempting to go out to eat for each and every meal when you have company, simply because it&rsquos easier.
But with a little planning ahead, making a home-cooked, healthy, and impressive meal from scratch really isn&rsquot that hard.
For this meal, I had made chipotle enchilada sauce weeks ago and frozen half of it, so I just pulled that out of the freezer. I marinated the smoky mexican pulled chicken ahead of time, so I only had to cook and shred it, and assemble the enchiladas the night of dinner.
While they were cooking, I made this black bean salad, inspired by the latest issue of Food Network Magazine&rsquos 50 picnic salads article.
The prep work for the entire meal only took about 20 minutes, so I was able to enjoy the company of my family while waiting for the enchiladas to cook.
Note: I updated this post as of April 2017 with new photos and some adjustments to the recipe. The old one had avocado in it, but I chose to take it out simply because they don&rsquot hold up very well in a make-ahead dish. If you want, throw some in there! It will be delicious. I also adjusted the amounts of the ingredients a touch to make a larger amount- I suggest making a half batch is you don&rsquot need too much.
Here&rsquos the printable recipe for Black Bean and Corn Salad. Enjoy!
If you like this Black Bean and Corn Salad, you&rsquoll LOVE this Quick and Easy Black Beans and Rice.