Photo: Anna Pelzer
Black Bean, Corn and Quinoa Salad
15 ingredients
Serves 6.
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
611
Calories
22g
Protein
20g
Fat
93g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. fresh lime juice
- 3 Tbs. white vinegar
- 2 Tbs. minced fresh cilantro
- 1/4 tsp.
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes