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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!

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4 comments

  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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