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Quinoa Black Bean & Corn Salad
Note: Quinoa (KEEN-wah) is a high-protein, non-gluten grain that contains all eight amino acids and can be safely consumed by those allergic to wheat. This recipe is inspired by several recipes in Moosewood Restaurant Cookbooks.
1/2 cp onions, chopd
2 garlic cloves, chpd
1 bell pepper, chpd
hot chile peppers to taste, chpd
1 can black beans (1 1/2 cps)
1 pkg frozen corn or fresh (1 1/2 cps)
diced tomatoes to taste
2 T fresh cilantro, chpd
1 t ground coriander
1/4 cp fresh squeezed lemon juice
1/2 cp fresh squeezed lime juice
Cook quinoa: Rinse 1 cp well. Add to 2 cps water. Cover and bring to boil. Lower heat and simmer 15-20 minutes or till water is absorbed and quinoa is tender but still chewy. Saute in 1 T oil the onions, garlic, cumin, and coriander about 10 minutes. Stir in bell peppers, chile peppers, cilantro and saute about 4 minutes. In large bowl, combine quinoa and sauteed veggies. Chill 15 minutes. Stir in corn, black beans, tomatoes, and lemon and lime juice.
Southwestern Black Bean and Corn Salad

Note: Inspired by Sunset Living Cookbook, this recipe is a good way to use excess fresh corn. Just blanch for 3 minutes and cut from the ear. It makes a difference!

for the veggies:

1 can black beans, rinsed
2 cps fresh corn
1 cp each sliced green and red bell peppers
1/2 cp hot peppers of choice, or to taste
1 cp sweet onion, sliced
1/2 cp black olives, sliced
1 cp cubed Monterey Jack cheese
salt and green pepper to taste

for the dressing:

1 T chile powder
1 t cumin, or to taste
pinch of fresh chopped cilantro, or to taste
1/4 cp fresh squeezed lime juice
2 T honey
1 t mustard seeds

Combine vegetables first. Make the dressing and pour over salad and toss. Enjoy!