Black Bean, Corn and Quinoa Salad

Black Bean, Corn and Quinoa Salad is rated 5.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 8

This delicious salad, very similar to Mediterranean tabbouleh, is a staple throughout the Andean region. Quinoa, one of the ancestral Inca and Chibcha Indian crops, is harvested from Colombia to Argentina in the higher Andean plains. Quinoa is prized for its earthy yet delicate flavor, as well as its nutritional value. The medley of the Peruvian corn with glossy black beans, pale gold quinoa, and red tomatoes and bell pepper make this an eye-catching and colorful salad.

Ingredients:

For the dressing:

  • 2 Tbs. fresh lime juice
  • 3 Tbs. white vinegar
  • 2 Tbs. minced fresh cilantro 
  • 1/4 tsp. ají amarillo paste
  • 1/4 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 cup olive oil
  •  
  • 1/2 cup quinoa
  • 1/4 tsp. salt
  • 1 cup drained cooked black beans, or purchased
  • 2/3 cup thawed frozen corn kernels, preferably Peruvian
  • 1 tomato, seeded and finely diced
  • 1 small red bell pepper, seeded and finely diced

Directions:

To make the dressing, in a bowl, whisk together the lime juice, vinegar, cilantro, ají paste, oregano, salt and pepper. Add the olive oil in a thin stream, whisking constantly until smooth and emulsified. Set aside.

In a saucepan over medium-high heat, combine the quinoa and 1 1/2 cups water. Stir in the salt. Cover and bring to a boil, then reduce the heat to low and simmer until the quinoa is tender and all the water has been absorbed, about 10 minutes. Transfer the quinoa to a colander and rinse under cold running water. Drain thoroughly, then transfer to a large nonreactive bowl.

Add the black beans to the bowl with the quinoa. Pat the corn dry with paper towels and add to the bowl, along with the tomato and bell pepper. Pour in the dressing and stir to coat all the ingredients well. Transfer the salad to a large serving bowl or individual plates and serve immediately. Serves 6.

Adapted from Williams-Sonoma Essentials of Latin Cooking, by Patricia McCausland-Gallo, Deborah Schneider & Beverly Cox (Oxmoor House, 2010).

Rated 5 out of 5 by from Fresh & Healthy I loved this dish. I prepared the ingredients on Sunday and stored them in separate air tight containers then mixed up individual plates for dinner as soon as I got home from work each day that week. This meal is so healthy and filling- exactly what I want when I walk in the door starving! Also- I didn't use the quinoa and it still tasted fabulous.
Date published: 2013-03-30
Rated 5 out of 5 by from All Gone Every Time This recipe is wonderful to bring to cookouts/ picnics or to make for a quick meal at home. The ingredients are inexpensive and you can upsize the recipe for large groups and not spend a fortune. The meat eaters and vegitarians love this dish!
Date published: 2012-05-18
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