Mexican Corn Quinoa Salad
This makes a big batch. This recipe is on the milder side because I made it for a large crowd and wanted to make sure it had broad appeal. Spice things up even more with additional cayenne pepper or chili powder.
Ingredients
2 teaspoons olive oil
3 cups corn
2 cloves garlic minced
4 cups cooked quinoa
2 1/2 cups cherry tomatoes halved
1 1/2 cups cooked black beans
1 cup cojita cheese feta or romano cheese would also work, crumbled
3 tablespoons fresh cilantro minced
3 tablespoons scallions minced
2 limes juiced
1 1/2 teaspoon chili powder
a few dashes of cayenne pepper
2 tablespoons extra virgin olive oil
sea salt to taste
fresh ground pepper to taste
Instructions
- Heat olive oil in a large skillet. Saute corn and garlic until corn has some brown spots (that's the caramelization that makes the corn even sweeter).
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- More full instructions visit Mexican Corn Quinoa Salad @ jeanetteshealthyliving.com
