Black Bean Corn And Quinoa Salad Food

BLACK BEAN, CORN, AND QUINOA SALAD

Black Bean, Corn, and Quinoa Salad image

This is a wonderful Southwestern style salad that is quick and easy to make.

Provided by tarnapx

Categories Salad Grains Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

2 cups chicken broth
1 cup uncooked quinoa
1 cup frozen corn
1 tablespoon lime juice
1 teaspoon red wine vinegar
lime, zested
½ teaspoon ground cumin
2 tablespoons avocado oil
1 (15 ounce) can black beans, drained
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g

BLACK BEAN & CORN QUINOA

Black Bean & Corn Quinoa image

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Steps:

In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

QUINOA AND BLACK BEAN SALAD

Quinoa and Black Bean Salad image

Make and share this Quinoa and Black Bean Salad recipe from Food.com.

Provided by Bizzy-Bee

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup quinoa, washed and drained
2 cups water
1/4 cup olive oil
2 fresh limes, juice of
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups grape tomatoes, cut in half
5 green onions, finely chopped
1/4 cup fresh cilantro, chopped
salt & pepper, to taste

Steps:

Wash and rinse quinoa. In a saucepan, bring quinoa and water to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. Let cool.
In a small bowl, whisk together olive oil, lime juice, cumin and red pepper flakes.
Combine cooled quinoa, beans, tomatoes, and onions in a large bowl.
Drizzle dressing over salad and toss in cilantro. Season with salt and pepper.

Nutrition Facts : Calories 267.7, Fat 11.2, SaturatedFat 1.5, Sodium 9.6, Carbohydrate 34.2, Fiber 7.4, Sugar 1.6, Protein 9.2

QUINOA SALAD WITH CHICKEN AND BLACK BEANS

Quinoa Salad With Chicken and Black Beans image

Quinoa is native to South America; in this recipe it is paired with other native produce - corn and black beans. Recipe is from Canadian Living.

Provided by Deantini

Categories Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1 teaspoon paprika
1 cup quinoa
2 cups water
375 g boneless skinless chicken breasts, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch cayenne pepper
3 green onions, sliced
2 plum tomatoes, diced
1/2 sweet red pepper, diced
2 cups canned black beans, drained and rinsed
1 cup corn kernel
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice

Steps:

In saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.
Stir in quinoa and add water; bring to boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.
Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute chicken, cumin, ground coriander, salt, pepper and cayenne until browned, about 5 minutes.
Add green onions, tomatoes, red pepper, black beans and corn; cook over medium heat, stirring, until red pepper is tender-crisp and chicken is no longer pink inside, about 5 minutes.
Transfer to large bowl. Add quinoa, cilantro and lime juice; toss to combine.

BLACK BEAN QUINOA SALAD

Black Bean Quinoa Salad image

This quinoa salad with black beans, cilantro, and cucumber is ready in 30 minutes.

Provided by Jennksc

Categories Salad Grains Quinoa Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups water
1 cup quinoa, rinsed
¼ cup extra-virgin olive oil
¼ cup lime juice
2 teaspoons ground cumin
1 teaspoon salt
1 (15 ounce) can black beans, drained and rinsed
1 ½ cups diced cucumber
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool.
Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing.
Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 32.4 g, Fat 11.5 g, Fiber 7.2 g, Protein 8.7 g, SaturatedFat 1.6 g, Sodium 692.1 mg, Sugar 0.8 g

QUINOA AND BLACK BEAN SALAD

Quinoa and Black Bean Salad image

Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa.

Categories Salad Bean Vegetable Side Steam Low Fat Vegetarian High Fiber Quinoa Summer Healthy Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6 as an entrée or 8 as a side dish

Number Of Ingredients 13

Ingredients

1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
*available at specialty foods shops and natural foods stores

Steps:

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

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CORN AND BLACK BEAN QUINOA SALAD - CLOSET COOKING

Simmer the quinoa in the water until the water is absorbed, about 20 minutes. Mix the quinoa, black beans, corn, red pepper, jalapeno, green onion, and cilantro in a large bowl. Mix the oil, lime juice, chipotle in adobo sauce, cumin, salt and pepper in a small bowl. Toss the salad in the dressing.
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