- 2 1/2 cups frozen corn kernels
- 2 tablespoons quinoa
- 3 tablespoons fresh squeezed lime juice
- 1 tablespoon brown sugar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Sea salt
- One 14-ounce can of black beans, drained and rinsed
- Cilantro leaves, for garnish
How to make this recipe
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.
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.
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.
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.
The corn can be roasted, dressing made and quinoa toasted 3 days in advance. Assemble the salad right before serving.