Quinoa Salad with Corn and Black Beans
I love cold grain salads, and Funk prefers them hot. What’s a gal to do? Make them the way I like ‘em. Hey! I’m the chef of the house! If he wants it hot, he knows where to find the microwave.
This salad, though, is best cold or at room temperature and it is bursting with flavor and texture. If you like Mexican food flavors (cilantro, avocado, lime, tequila…just kidding) you’ll love this quinoa salad.
1.5 cups quinoa, rinsed and cooked (I used Trader Joe’s Organic Tricolor Quinoa)
1 white onion, diced
1 can black beans, rinsed and drained
1 can yellow corn, rinsed and drained
1 red bell pepper, diced
1 avocado, diced
3 Tbsp lime juice
1 bunch fresh cilantro, chopped
Salt to taste
Cook quinoa according to package directions and set aside to bring to room temperature. I prepared this earlier in the day by cooking the quinoa in my rice cooker and tossing in the diced onion, resulting in perfectly cooked quinoa and onion with some oniony flavor infused throughout the quinoa. If you don’t have a rice cooker, you can always toss in the onion towards the end of cooking quinoa on the stovetop. Or, add in the raw diced onion after the quinoa is cooked.
Add beans, corn, red pepper, and cilantro to the quinoa and mix to combine. Submerge the diced avocado in a bowl with about 3 Tablespoons of lime juice to prevent browning. (I probably would have used 4-5 tablespoons of lime juice if I had it on hand, but I ran out. More is better!)
Season with salt to taste.
Do you prefer hot or cold grain salads? Especially with warmer temps, I’m team Cold Salad!