Mexican Corn & Quinoa Salad is a healthy dish with all your favorite Mexican flavors. It’s the perfect mixture of hearty black beans, sweet corn, bright lime and bell pepper, and herbaceous cilantro. Each bite is a delicious combination of textures and flavors. Mexican Corn & Quinoa Salad is perfect for a light summer lunch or dinner, and it’s so easy to make!
Ingredients
- 2 cups chicken broth
- 1 cup quinoa
- 1 cup frozen corn
- 1 tablespoon lime juice
- 1 teaspoon red wine vinegar
- 1 lime, zested
- 1/2 teaspoon ground cumin
- 2 tablespoons avocado oil
- 1 (15-ounce) can black beans, drained
- 1 small red bell pepper, chopped
- 1 small red onion, chopped
- 1/4 cup cilantro, chopped
- salt, to taste
- ground black pepper, to taste
Directions
Step 1 -Bring the chicken broth to a boil in a 2-quart saucepan.
Step 2 -Stir in the quinoa.
Step 3 -Reduce the heat to low.
Step 4 -Cover the pan and simmer until the broth is absorbed, about 15- 20 minutes.
Step 5 -Remove the pan from the heat.
Step 6 -Stir in the corn.
Step 7 -Cover the saucepan and let stand until the corn is warmed through, about 5 minutes.
Step 8 -Whisk the lime juice, the red wine vinegar, the lime zest, and the cumin together in a large bowl.
Step 9 -Whisk in the avocado oil, the black beans, the red bell peppers, the red onions, and the cilantro.
Step 10 -Season with the salt and the pepper.
Step 11 -Stir in the cooked quinoa-corn mixture and serve!
