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Black bean and corn quinoa salad

4
Points®
Total Time
2 hr 30 min
Prep
10 min
Cook
20 min
Serves
8
Difficulty
Easy
Protein-rich quinoa and black beans serve as the base of this vegetarian salad.

Ingredients

Uncooked quinoa

1 cup(s), rinsed in a mesh strainer, drained

Canned black beans

15 oz, rinsed and drained

Frozen corn

1½ cup(s), thawed (or fresh or canned)

Pico de gallo

1 cup(s)

Cilantro

¼ cup(s), finely chopped

Table salt

¼ tsp

Cayenne pepper

⅛ tsp

Shredded reduced fat Mexican-style cheese blend

1 cup(s)

Instructions

  1. Place quinoa and 2 cups of water in a medium saucepan; bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes. Turn off heat; let sit, covered, for 5 minutes. Spoon quinoa into a large bowl; let cool.
  2. Add beans, corn, pico de gallo, cilantro, salt, cayenne, and cheese to quinoa; gently toss. Serve at room temperature or chilled.
  3. Serving size: about 1 cup

Notes

Make sure to rinse your quinoa if it is not sold pre-rinsed.

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