This is a print preview of "Black Bean, Red Pepper, Corn, And Quinoa Salad" recipe.

Black Bean, Red Pepper, Corn, And Quinoa Salad Recipe
by Global Cookbook

Black Bean, Red Pepper, Corn, And Quinoa Salad
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  Servings: 4


  • 5 Tbsp. extra virgin olive oil
  • 1/2 c. quinoa rinsed in cool water and liquid removed
  • 1 c. nonfat chicken broth or possibly vegetable broth
  • 1/4 tsp grnd cumin
  • 1/4 tsp salt
  • 2 Tbsp. lime juice
  • 1/8 tsp grnd black pepper
  • 1 c. cooked or possibly canned black beans liquid removed
  • 1 c. whole-kernel corn
  • 1 lrg ripe tomato peeled, seeded, and diced (about 1 c.)
  • 1 sm sweet red pepper seeded and minced (about 1/2 c.)
  • 2 x green onions finely minced (about 1/4 c.)
  • 3 Tbsp. cilantro leaves, whole minced
  • 2 Tbsp. fresh parsley sprigs minced
  • 2 c. mixed salad greens


  1. Serves: 4
  2. In 1-qt saucepan, heat 1 Tbsp. oil over medium heat. Add in quinoa and stir till toasted and aromatic-about 5 min. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer till liquid is absorbed-about 15 min. Remove from heat and let stand 5 min; with fork, fluff quinoa and set aside at room temperature to cold.
  3. In medium-size bowl, whisk together remaining 4 Tbsp. oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, minced parsley, and cooked quinoa.
  4. To serve, divide greens among 4 salad plates. Spoon quinoa mix onto greens. Serve at room temperature or possibly chill till 30 min before serving.