This Bean and Corn Salad with Quinoa and Lime is a great accompaniment for grilled meats – especially when using tex-mex flavours. When used as one of a couple side dishes, its also handy as it makes for an easy vegetarian option at BBQs being chock full of protein.
The balance of cumin, lime and salt is key to this deliciously simple recipe. I also add some spice (optional) to give it a kick.
The recipe is modified from something I first learned to make as a kid – so you know its a breeze to put together!
1 CAN BLACK BEANS
1 CAN RED KIDNEY BEANS
1 CAN WHITE KIDNEY BEANS
1 CAN WHOLE KERNEL CORN – when choosing canned corn, be sure to read the label as some of them have added salt
1/2 CUP QUINOA
1 CUP CILANTRO – Roughly chopped
JUICE OF FOUR LIMES
2 TSPS GROUND CUMIN – please please please take the time to roast and grind your own!
1 TSP SALT
PEPPER FLAKES TO TASTE
Cook quinoa with 1 cup water – bring to a boil and then reduce to medium-low until all water is absorbed then allow to cool.
Mix cooled quinoa with beans, cilantro, lime, cumin and salt.
Prep Time: 10 min
Cooking Time: 15 min