Recipe

Black Bean, Corn, and Quinoa Salad

Name: Black Bean, Corn, and Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 80 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup quinoa; 1 teaspoon chicken bouillon granules; ½ cup frozen baby lima beans; water to cover; salt and freshly ground black pepper to taste; ⅓ cup slivered almonds; 3 Campari tomatoes, diced; 2 tablespoons thinly sliced scallions; 2 ounces fresh mozzarella cheese, cut into small chunks; 3 tablespoons balsamic vinegar; 3 tablespoons almond oil; 2 tablespoons extra-virgin olive oil; 2 teaspoons Italian seasoning; 2 teaspoons dried basil; 1 teaspoon minced garlic; ¼ teaspoon salt

Serve this cold quinoa salad with balsamic dressing as a delicious summer side to your favorite grilled meat, or try it alone as a great light lunch. I have been experimenting a lot with quinoa recently, and this is by far my favorite recipe. It's such a nice, healthy alternative to pasta and rice!

Prep 15mCook 25mTotal 40mServes 4

Ingredients

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Instructions

1
Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse the saucepan.
2
Place lima beans into the saucepan and add water to cover beans by 1 inch; season with salt and pepper. Cover the saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
3
Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove the skillet from heat and cool almonds to room temperature, about 5 minutes.
4
Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
5
Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a small bowl until smooth; pour over quinoa mixture and stir to coat.

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