Quinoa, Black Bean, and Corn Salad

September 10, 2012

This is a really tasty salad, and a great recipe to use some summer vegetables while they’re still available. And it’s so colorful!

It has a nice Mexican taste to it, and the quinoa adds a nice chew, but not too quinoa-y, if you know what I mean.

Recipe notes:

  • I cooked the quinoa, chilled, it, and then mixed everything the night before serving. It definitely had more flavor after spending the night in the fridge.
  • I used corn that had been cooked on the grill. This is the first year I’ve tried cutting corn off the cob. I always thought it would be too much of a pain, but seriously, it is no big deal.
  • I’m not a cilantro lover, so I went the parsley route.

The recipe is here on Manhattan Craft Room. I usually turn to that blog for craft tips, but she cooks too!


  1. Oh, this looks delicious and beautiful…I have quinoa in the frig as we speak as it was leftover from last night, I have corn I can grill, and I am in the parsley-not-cilantro camp. This is going to be made without a doubt today…will grill extra corn for dinner and then I will be set to create it all and park it in frig for lunch tomorrow. Thanks, Jill.

  2. That’s a beautiful salad, and it uses some of my favorite ingredients. Looks wonderful!

  3. Hey Jill – you’re back! I ate this kind of salad pre- prepared a fair bit in the US and loved it. They don’t make anything like it here, so it’s good to have a recipe.

  4. What a lovely salad–it looks like something we’d love. And yeah!! No cilantro.

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