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Mexican Corn & Quinoa Salad

MexicanStove-TopLunch

Time: 40 minutes

Yield: 6 servings

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About

Mexican Corn & Quinoa Salad is a healthy dish with all your favorite Mexican flavors. It’s the perfect mixture of hearty black beans, sweet corn, bright lime and bell pepper, and herbaceous cilantro. Each bite is a delicious combination of textures and flavors. Mexican Corn & Quinoa Salad is perfect for a light summer lunch or dinner, and it’s so easy to make!

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Ingredients

  • 2 cups chicken broth
  • 1 cup quinoa
  • 1 cup frozen corn
  • 1 tablespoon lime juice
  • 1 teaspoon red wine vinegar
  • 1 lime, zested
  • 1/2 teaspoon ground cumin
  • 2 tablespoons avocado oil
  • 1 (15-ounce) can black beans, drained
  • 1 small red bell pepper, chopped
  • 1 small red onion, chopped
  • 1/4 cup cilantro, chopped
  • salt, to taste
  • ground black pepper, to taste

Directions

Step 1 -Bring the chicken broth to a boil in a 2-quart saucepan.

Step 2 -Stir in the quinoa.

Step 3 -Reduce the heat to low.

Step 4 -Cover the pan and simmer until the broth is absorbed, about 15- 20 minutes.

Step 5 -Remove the pan from the heat.

Step 6 -Stir in the corn.

Step 7 -Cover the saucepan and let stand until the corn is warmed through, about 5 minutes.

Step 8 -Whisk the lime juice, the red wine vinegar, the lime zest, and the cumin together in a large bowl.

Step 9 -Whisk in the avocado oil, the black beans, the red bell peppers, the red onions, and the cilantro.

Step 10 -Season with the salt and the pepper.

Step 11 -Stir in the cooked quinoa-corn mixture and serve!

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