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Quinoa Salad with Corn and Beans

A quick and easy Southwestern style salad.



1/4 cup of chopped fresh cilantro

1 small chopped red onion

1 small chopped red bell pepper

1 drained can black beans

2 tablespoons of Simple Foods Safflower Oil

1/2 teaspoon of ground cumin

Zested lime

1 tablespoon of lime juice

1 cup of frozen corn

1 cup of uncooked quinoa

2 cups of chicken broth

Salt to taste

Pepper to taste


1- Boil the chicken broth in a saucepan and stir in the quinoa. Reduce the heat to low, cover and simmer for about 15 to 20 minutes, until the broth is absorbed. Remove from heat and stir in the corn. Cover and let it stand for about 5 minutes until the corn is warm.

2 - Mix the lime zest and juice, red wine vinegar, and cumin together in a bowl. Stir in the Simple Foods Safflower Oil. Add the cilantro, red onion, red bell pepper, and black beans. Season with salt and pepper. Stir in the quinoa and corn.



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