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.