This is the lesser ingredient/cost version of our own Black Bean Salad. With slightly fewer ingredients and the addition of quinoa, this makes a flavorful quick lunch or dinner option! We enjoyed this while we were having one of our “eat out of the freezer and cabinets” weeks, which is typically when we make it these days since we usually have quinoa, black beans and frozen corn on hand. This is an easily manipulated recipe that can involve pretty much anything you want it in-the base is primarily the quinoa, black beans, corn, sugar, olive oil, and lime juice. From there however, add as many or as few ingredients as you’d like!

Black Bean Salad with Corn and Quinoa (serves 6-8)
1 15-oz can of black beans 
1 cup frozen corn (cooked)
2 cloves garlic, minced
2 tsp salt
1/4 tsp cayenne pepper
1/2 tbsp sugar
3 tbsp olive oil
1 adobe pepper and a few spoonfuls of the sauce in the can
The juice of one lime
A bit of fresh cilantro
1 cup quinoa, cooked

Combine everything in a bowl, mixing well. Store for a few hours or overnight to allow flavors to set. Enjoy!

Recipe: Cooking with Willis: Black Bean Salad

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