Mexican Quinoa Salad with Black Beans, Corn, and Tomatoes

Name: Mexican Quinoa Salad with Black Beans, Corn, and Tomatoes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters uncooked quinoa, well rinsed; 1 teaspoons salt; 473 milliliters water; 79 milliliters diced red onion; 2 Tbsps lime juice; 425 grams black beans, drained and rinsed; 237 milliliters frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn); 3 mediums tomatoes, seeded and cut into chunks; 142 grams Queso fresco, Queso Panela, fresh Mozzarella or other mild farmers cheese, cut into 1/4-inch to 1/2-inch cubes; 1 jalapeño, seeded and finely chopped; 59 milliliters chopped cilantro, including tender stems, packed; 3 Tbsps extra virgin olive oil

Mexican Quinoa Salad with Black Beans, Corn, and Tomatoes is a Mexican recipe that serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 21g of protein, 23g of fat, and a total of 508 calories. This recipe from Simply Recipes requires tomatoes, black beans, queso fresco, and corn. It works best as a main course, and is done in about 40 minutes. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet.

Instructions

Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes.

Ingredients you will need

Quinoa

Water

Salt

Equipment you will use

Pot

Remove from heat and let sit for 5 minutes.

Place into a large bowl and fluff up with a fork to help it cool more quickly.

Equipment you will use

Bowl

Soak onions in lime juice: While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them.

Ingredients you will need

Lemon Juice

Lime Juice

Red Onion

Onion

Quinoa

Water

Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapeños, cilantro, and oil into a large bowl.

Ingredients you will need

Corn Kernels

Black Beans

Cilantro

Tomato

Cheese

Cooking Oil

Equipment you will use

Bowl

Add quinoa and onions to bean mixture: When the quinoa has cooled, mix it into the bean mixture.

Ingredients you will need

Onion

Quinoa

Add the red onion and the lime juice and add salt, more oil or lime juice to taste.

Ingredients you will need

Lime Juice

Red Onion

Salt

Cooking Oil

Serve at room temperature.

Equipment

Pot

Bowl

Ingredients

Servings:

237milliliters

uncooked quinoa, well rinsed 1teaspoons

salt 473milliliters

water 79milliliters

diced red onion 2Tbsps

lime juice 425grams

black beans, drained and rinsed 237milliliters

frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)3mediums

tomatoes, seeded and cut into chunks 142grams

Queso fresco, Queso Panela, fresh Mozzarella or other mild farmer's cheese, cut into 1/4-inch to 1/2-inch cubes 1

jalapeño, seeded and finely chopped 59milliliters

chopped cilantro, including tender stems, packed 3Tbsps

extra virgin olive oil

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.