Name: Warm Black Bean and Corn Quinoa Salad
Yield: 8
Ingredients: 1 1/2 cups uncooked quinoa; 3 cups vegetable broth; 3 TBSP olive oil; 1 red pepper, finely chopped; 1 jalapeño, finely chopped, seeds and ribs removed for a milder flavor; 1 small shallot, finely chopped; 2 garlic cloves, minced; 12oz frozen sweet corn; 15 oz Low Sodium Black Beans, rinsed and drained; kosher salt and fresh ground pepper, to taste; 1 tsp chili powder; 1/2 tsp cumin; 3 TBPS chopped fresh cilantro; 2 TBPS fresh lime juice; diced avocados and lime wedges for serving

Ingredients

Scale

1 1/2 cups uncooked quinoa
3 cups vegetable broth
3 TBSP olive oil
1 red pepper, finely chopped
1 jalapeño, finely chopped, seeds and ribs removed for a milder flavor
1 small shallot, finely chopped
2 garlic cloves, minced
12oz frozen sweet corn
15 oz Low Sodium Black Beans, rinsed and drained
kosher salt and fresh ground pepper, to taste
1 tsp chili powder
1/2 tsp cumin
3 TBPS chopped fresh cilantro
2 TBPS fresh lime juice
diced avocados and lime wedges for serving

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Instructions

First, cook quinoa according to the directions. I cook 1 1/2 cups of quinoa in 3 cups of vegetable broth instead of water to increase flavor.
Heat 3 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
Then add frozen corn, black beans, salt and pepper, and all seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.
In a large serving bowl add quinoa, black bean and corn salsa, chopped cilantro, and lime juice. Gently combine until all flavors are distributed evenly.

Notes

Diced avocados are wonderful with this salad. I often present the avocado on the side for individual serving.