Smoked Cheddar Corn and Black Bean Southwestern Quinoa Salad

Top view of assorted colorful ingredients in bowls, ideal for food photography and culinary inspiration.
šŸ“· Victor Miyata on Pexels

Smoked Cheddar Corn and Black Bean Southwestern Quinoa Salad

A vibrant and flavorful salad originating from the heart of American Southwestern cuisine, Smoked Cheddar Corn and Black Bean Southwestern Quinoa Salad is a delightful combination of smoky corn, black beans, tangy cheddar, and crunchy quinoa, all perfectly balanced by a refreshing drizzle of citrus vinaigrette.

šŸ½ļø Salad šŸŒ American šŸ“Š Easy ⭐ 4.6/5 (743 reviews)
ā±ļø
19m
Prep
šŸ”„
31m
Cook
āŒ›
50m
Total
šŸ‘„
4
Serves
šŸ”„
440
Cal/Serving

šŸ›’ Ingredients

  • 1 cup Quinoa
  • 1 and 1/2 cups Dried black beans
  • 2 cups Corn kernels
  • 1 cup Smoked cheddar cheese
  • 1 cup Red bell pepper
  • 1/2 cup Large onion
  • 1/4 cup Fresh cilantro leaves
  • 2 tsp tsp Zest of lime
  • 2 tbsp tbsp Fresh lime juice
  • 2 tbsp tbsp Olive oil
  • 1 tsp tsp Salt
  • 1/2 tsp tsp Black pepper

šŸ‘Øā€šŸ³ Instructions

  1. 1

    Step 1: Cook the quinoa according to the package instructions.

  2. 2

    Step 2: In a medium saucepan, combine the dried black beans and enough water to cover them. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the black beans are tender.

  3. 3

    Step 3: While the black beans are cooking, microwave the corn kernels for 2-3 minutes, or until tender.

  4. 4

    Step 4: In a large bowl, combine the cooked quinoa, black beans, corn kernels, smoked cheddar cheese, red bell pepper, and large onion.

  5. 5

    Step 5: In a small bowl, whisk together the lime zest, lime juice, olive oil, salt, and black pepper.

  6. 6

    Step 6: Pour the dressing over the quinoa mixture and toss to combine.

  7. 7

    Step 7: Stir in the chopped cilantro leaves.

  8. 8

    Step 8: Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

  9. 9

    Step 9: Serve the salad at room temperature or chilled, garnished with additional cilantro leaves if desired.

šŸ’” Pro Tips

To prevent the quinoa from becoming mushy, cook it according to the package instructions and then chill it in the refrigerator before using it in the salad. To toast the black beans, spread them on a baking sheet and bake in a preheated oven at 375°F (190°C) for 5-7 minutes, or until fragrant and lightly browned.

šŸ“Š Nutrition per Serving

440
Calories
25g
Protein
60g
Carbs
20g
Fat
8g
Fiber
6g
Sugar
560mg
Sodium
Photo by Victor Miyata on Pexels
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