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Mexican Style Quinoa Salad
A hearty Mexican-style quinoa salad with black beans, grilled corn, and bold Smokin' Chipotle flavor.
Ingredients
- 4½ tsp Mexican in a Minute or Smokin' Chipotle
- 1 cup quinoa
- 1 can black beans
- 2 tomatoes, diced
- 2 ears corn, grilled and cut from cob
- 1 jalapeno, seeded and diced
- 1 yellow bell pepper, seeded and diced
- ½ red onion, diced
- ¼ cup cilantro, chopped
- 1 lime, juiced
- 5 tbsp olive oil
Directions
- Toast 1 cup quinoa with 1 tsp seasoning in a pot over medium-high heat for a few minutes, then add 2 cups water.
- Bring to a boil, cover, reduce heat, and cook about 12 minutes. Let sit covered 15 minutes, then fluff.
- Simmer black beans with 1 tsp seasoning on low for 10 minutes. Drain and chill.
- Grill corn for about 15 minutes, turning frequently, then cut kernels from the cob.
- Dice all remaining vegetables.
- Combine quinoa, beans, corn, vegetables, remaining seasoning, olive oil, and lime juice in a large bowl.
- Toss well and chill before serving.
Tip: This recipe features Smokin' Chipotle, but feel free to experiment with any of our 8 seasoning blends for your own twist.
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