cooking · Dinner · Lunch

Quinoa, Black Bean, Corn and Pepper Salad

This delicious and very easy salad makes an easy start to a light dinner. I made (vegan friendly cheeze) quesadillas to go with the salad.

Quinoa, Black Bean, Corn and Pepper Salad


Dressing –
3 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
¼ tsp chili powder
¼ tsp kosher salt
¼ tsp ground black pepper

Salad –

1 cup quinoa, rinsed and drained
15 ounce can black beans, rinsed and drained
1 cup tri-color bell pepper strips, diced (frozen)
½ cup frozen corn

For soft quinoa use 2 cups water, for firmer use 1¾ cups. Bring the water to a boil in a small saucepan. Add the quinoa, return to a boil, lower to medium-low and cover tightly. Let cook for 20 minutes. Take off the stove and let sit for another 5 minutes. Toss the quinoa with the black beans, peppers and corn in a large mixing bowl.
Whisk the dressing together and toss with the salad well.
Let chill for a couple of hours, keep tightly covered.

Serves 4.


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