© Kristen Stevens
Active Time
10 MIN
Total Time
25 MIN
Yield
Serves : 4

This Southwestern-inspired salad gets a crunchy bite from toasted quinoa. Slideshow: Salads with Grains

How to Make It

Step 1    

Preheat the oven to 400°. Place the corn kernels on a baking tray in a single layer. Roast in the oven for 20-25 minutes, or until many kernels are brown and some have dark brown spots, turning halfway. Remove from the oven and set aside to cool.

Step 2    

To make the dressing, whisk together the lime juice, brown sugar, extra-virgin olive oil, cumin and chili powder in a small bowl. Add salt to taste.

Step 3    

Add quinoa to a small frying pan over medium-high heat. The quinoa will begin to make a popping sound. Continue to cook, shaking the pan frequently, for about 2 more minutes, or until it is fragrant and light brown.

Step 4    

To assemble the salad, place the roasted corn, toasted quinoa and black beans in a large bowl. Toss with the dressing to coat. Taste for seasoning and add more salt if necessary. Garnish with cilantro.

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