Our friend Ashley made a pot of quinoa and black bean corn salad for a picnic and it was delicious! And yet so simple!
Consider this recipe as a base for your future bowl of quinoa and black bean corn salad. Spice it up and add fresh avocado, diced red and jalapeño peppers, and even some grape tomatoes! Make it your own.
Quinoa is a relatively new addition to our kitchen. I think we’re going on about a year or so with this food relationship. While it hasn’t replaced rice altogether, it’s made a huge impact on our dishes.
Quinoa and Black Bean Corn Salad
- 1 cup quinoa
- 1 cup canned black beans, drained and rinsed
- 1/2 cup frozen corn
- Add 2 cups (ratio should be 2:1) of water to a sauce pan over medium to high heat. Add quinoa and cook until done.
- In the meantime, drain and rinse the beans.
- Defrost the corn.
- In a large bowl, combine quinoa with beans and corn.
- Serve and enjoy!