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.


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


  1. 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). 
  2. .........
  3. More full instructions visit Mexican Corn Quinoa Salad @ jeanetteshealthyliving.com

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