Black bean, corn and quinoa salad

Black bean, corn, and quinoa salad
photo: Kari Nelson

Tired of the cost of the WF version, and unsatisfied with online recipes I tried, I crafted up this one. The date on the original copy in my recipe book is 2016-07-14.

Yield is about 8 cups. This scales well, so long as you have a large enough mixing bowl.


  • 2 cups quinoa, cooked and cooled to room temperature

  • 1 can (15 oz) black beans, drained and rinsed

  • 2 cups frozen corn

  • 1 red bell pepper, small dice

  • 1 can (15 oz) roasted tomatoes, drained, rinsed, finely chopped

  • 1 or 2 jalapeƱo peppers, small dice

  • small bunch of cilantro, finely chopped

  • 1 1/2 tsp ground cumin

  • 3 oz olive oil

  • juice from 1 lime

  • 1/2 tsp salt


  • Cooking and cooling the quinoa takes most of the preparation time. I use an ice bath to drop the temp quickly.
  • Prep the rest of the ingredients while you’re waiting. Be sure to drain the beans and chopped tomatoes well to avoid water in the salad.
  • When the cooked quinoa gets down to room temp, mix everything in a large bowl. The frozen corn will cool it all enough to eat immediately, but it’s best to cool in the refrigerator a couple of hours.