Mexican Corn and Quinoa Salad is a healthy dish with all your favorite Mexican flavors. It’s the perfect mixture of hearty black beans, sweet corn, bright lime and bell pepper, and herbaceous cilantro. Each bite is a delicious combination of textures and flavors. Mexican Corn and Quinoa Salad is perfect for a light summer lunch or dinner, and it’s so easy to make!
Ingredients• 2 cups chicken broth • 1 cup quinoa, uncooked • 1 cup frozen corn • 1 tablespoon lime juice • 1 teaspoon red wine vinegar • 1 lime, zested • 1/2 teaspoon ground cumin • 2 tablespoons avocado oil • 1 (15 ounce) can black beans, drained • 1 small red bell pepper, seeded and chopped • 1 small red onion, chopped • 1/4 cup cilantro, chopped • salt, to taste • ground black pepper, to taste
Bring the chicken broth to a boil in a 2-quart saucepan.
Stir in the quinoa.
Reduce the heat to low.
Cover the pan and simmer until the broth is absorbed, about 15- 20 minutes.
Remove the pan from the heat.
Stir in the corn.
Cover the saucepan and let stand until the corn is warmed through, about 5 minutes.
Whisk the lime juice, red wine vinegar, lime zest, and cumin together in a large bowl.
Whisk in the avocado oil, the black beans, red bell pepper, red onion, and cilantro.
Season with salt and pepper.
Stir in the cooked quinoa and corn, and serve!