Post by wilderness on Aug 2, 2023 6:54:06 GMT -5
Black Bean, Quinoa and Corn Salad with Balsamic Lime Dressing-cooktocook
This following recipe is in the latest issue of the Florida Farm and Family magazine. They had a great article promoting fresh corn and our upcoming peak season from late March to early May. Fresh corn is already in our stores, but the price is high. I went ahead and used canned corn to try it out and found it was a delicious recipe that will be a keeper in our house. Lori
Salad Ingredients:
1 cup dry quinoa (about 4 cups cooked)
15 oz. can of black beans, rinsed and drained
1 cup corn kernels (if canned, drain)
1 red bell pepper, chopped
1 cup green onions, chopped
1/4 cup crumbled cotija cheese (optional, for serving)
Balsamic Lime Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup lime juice
1 cup fresh cilantro, packed
2 gloves garlic
1 Tbsp. honey
1/2 tsp. ground cumin
1 tsp. salt
Directions:
1--Cook quinoa according to package instructions, then transfer to a large bowl to cool to room temperature.
2--Once quinoa is cool, add the beans, corn, bell pepper and green onions. Stir to combine.
3--In a blender, combine all dressing ingredients and blend to smooth.
4--Pour dressing over salad and toss to combine. Cover salad and chill in the refrigerator until ready to serve.
5--Top salad with crumbled cotija cheese just before serving, if desired.
Prep: 20 minutes
Cook:15-20 minutes
Serves:6
This following recipe is in the latest issue of the Florida Farm and Family magazine. They had a great article promoting fresh corn and our upcoming peak season from late March to early May. Fresh corn is already in our stores, but the price is high. I went ahead and used canned corn to try it out and found it was a delicious recipe that will be a keeper in our house. Lori
Salad Ingredients:
1 cup dry quinoa (about 4 cups cooked)
15 oz. can of black beans, rinsed and drained
1 cup corn kernels (if canned, drain)
1 red bell pepper, chopped
1 cup green onions, chopped
1/4 cup crumbled cotija cheese (optional, for serving)
Balsamic Lime Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup lime juice
1 cup fresh cilantro, packed
2 gloves garlic
1 Tbsp. honey
1/2 tsp. ground cumin
1 tsp. salt
Directions:
1--Cook quinoa according to package instructions, then transfer to a large bowl to cool to room temperature.
2--Once quinoa is cool, add the beans, corn, bell pepper and green onions. Stir to combine.
3--In a blender, combine all dressing ingredients and blend to smooth.
4--Pour dressing over salad and toss to combine. Cover salad and chill in the refrigerator until ready to serve.
5--Top salad with crumbled cotija cheese just before serving, if desired.
