I have a tendency to search out the exotic ideas in cooking. I love trying new ingredients or creating unexpected ingredient pairings. But I also understand that the simple things in life can be the most deeply satisfying. Take this salad for instance. For most, I’d hardly call quinoa an exotic ingredient anymore. And corn and black beans are a classic coupling. Put them all together, and you have an easy, tasty side with a minimum of culinary effort.
I’m sure many of you out there will be barbecuing and picnicking with friends this upcoming Labor Day weekend. I highly recommend this dish as your contribution to the collective meal. I guarantee it will be a hit. Put simply, it’s a feel good summer dish that won’t keep you slaving in the kitchen when what you’d rather be doing is sticking your toes in the sand while the waves take you to your happy place.
Serves 8 as a side
3 cups cooked and cooled quinoa
2 cups cooked and cooled corn kernels (from about 2 ears)
1 can (15 1/2 ounces) black beans, rinsed and drained
1 medium tomato, finely chopped
1 small cucumber, finely chopped
2 scallions, thinly sliced
1/4 cup lime juice
1 teaspoon ground cumin
2 tablespoons olive oil
1/3 cup fresh cilantro leaves, sliced
1/4 cup fresh mint leaves, sliced
Salt and cracked black pepper to taste
- In a large bowl, combine the quinoa, corn, beans, tomato, cucumber, and scallion and stir to combine.
- In a small measuring jug, whisk together the lime juice, cumin, and oil.
- Pour the dressing over the salad and stir in the cilantro and mint. Season to taste with salt and pepper and serve.
Nutritional analysis based on 8 servings (does not include salt and pepper to taste):
Calories 205, Fat 6g, Sodium 169mg, Carbohydrate 34g, Fiber 6g, Sugar 1g, Protein 7g