Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Quinoa, Black Bean, Corn, and Tomato Salad
Servings: 4
Equipment
- Cutting Board
- Sharp knife
- Can opener
- Strainer
- Measuring cups and spoons
- saucepan
- spatula
- Large Bowl
Ingredients
Farmers Market Ingredients
- 1 medium tomato, seeded and diced
- 1 cup fresh corn (about 3 ears)
- 2 Tbsp fresh cilantro or parsley, chopped
- 2 Tbsp scallions or green onions, chopped
- ½ tsp garlic, minced
Grocery Store Ingredients
- ½ cup vegetable or chicken broth
- ⅓ cup quinoa
- ½ tsp cumin
- 1 can (15 oz) black beans, drained and rinsed
- 3 Tbsp lemon or lime juice (about 1 small lemon or lime)
- 2 Tbsp olive oil
- Salt and pepper, to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Cook the quinoa with the cumin in the broth for 12-15 minutes, until the liquid is absorbed.
- Cool slightly, then transfer to a large bowl and add the beans, tomato, and corn.
- Whisk together the lemon juice, olive oil, cilantro, scallions, and garlic to make a dressing, and stir into the salad.
- Chill 2-4 hours before serving.
Notes
Adjust the recipe according to ingredients available or preference.
Substitutions
- Fresh corn: Frozen corn.
- Fresh lemon or lime juice: Bottled lemon or lime juice.
- Quinoa: Cooked rice or pasta.
- Fresh cilantro or parsley: 2 tsp dried cilantro or parsley.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
