Black bean, sweetcorn and quinoa salad

    (5)
    40 min

    A satisfying and healthy combination of quinoa, sweetcorn, black beans and red pepper. Dress with avocado oil, as suggested, or go for olive oil instead. Packed lunch perfection!


    4 people made this

    Ingredients
    Serves: 6 

    • 475ml chicken stock
    • 170g uncooked quinoa
    • 170g frozen sweetcorn
    • 1 tablespoon lime juice
    • 1 teaspoon red wine vinegar
    • lime, zested
    • 1/2 teaspoon ground cumin
    • 2 tablespoons avocado oil
    • 1 (400g) tin black beans, drained
    • 1 small red pepper, seeded and chopped
    • 1 small red onion, chopped
    • 4 tablespoons chopped fresh coriander
    • salt and ground black pepper to taste

    Method
    Prep:15min  ›  Cook:20min  ›  Extra time:5min  ›  Ready in:40min 

    1. Bring chicken stock to the boil in a large saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until stock is absorbed, 15 to 20 minutes. Remove from heat; stir in sweetcorn. Cover and let stand until corn is warmed through, about 5 minutes.
    2. Whisk lime juice, red wine vinegar, lime zest and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red pepper, red onion and coriander. Season with salt and pepper. Stir in quinoa and sweetcorn.

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (4)

    MadelineWarren
    0

    Great salad but I didn't like the dressing. I only had olive oil so maybe the cumin would taste better with avocado oil. In the end we had it with just the lime and olive oil. Will definitely make again.  -  06 Jun 2017

    by
    0

    Made it according to directions and added chopped avocado. Delicious!!  -  31 May 2018  (Review from Allrecipes US | Canada)

    by
    0

    I make this all the time, but often confuse it with a similar quinoa recipes, that includes a tablespoon or so of curry powder and dried fruit like cranberries in the mix, so sometimes I add that too. This is one of those dishes that gets better after it has had time to cool down together a bit, so if you can make it ahead and keep in the fridge, it's especially good.  -  10 Apr 2018  (Review from Allrecipes US | Canada)