- Yield: 4 Servings
Sweet Corn and Bean Quinoa Salad
Ingredients
- Sunshine Sweet Corn - 4 ears (3 cups of kernels)
- Quinoa - 3 cups, cooked and cooled
- Black Beans - 1 can, drained and rinsed
- Red and Green Bell Pepper - 1 cup, diced
- Red Onion - 1/2 cup, chopped
- Scallions - 1/4 cup, thinly sliced
- Cooked Salad Shrimp - 8oz
- Olive Oil - 1/3 cup
- Cider Vinegar - 3 tablespoons
- Dijon Mustard - 1 tablespoon
- Sugar - 2 tablespoons
- Ground Black Pepper - 1/2 teaspoon
- Cilantro - 1/4 cup, minced
- Salt - 3/4 teaspoon
Instructions
In a large bowl, toss corn, quinoa, beans, peppers, onion, scallions, and shrimp (if using). To make the vinaigrette, in a sealable container, combine olive oil, vinegar, mustard, sugar, salt and pepper; shake until the mixture thickens, about 60 seconds. Pour the vinaigrette over the quinoa mixture and toss to combine. Just before serving, sprinkle with the cilantro. Garnish with halved cherry tomatoes, or serve on a bed of greens, if desired.
Super healthy and extra delicious, this corn and quinoa salad makes a filling dish for lunch or dinner. Leave out the shrimp and you’ve got a great dish for vegetarians and vegans alike.
