Inspired by my favorite Lebanese restaurant, this extremely simple but super tasty Black Bean Corn and Quinoa Salad goes good with just about anything and is just as enjoyable any time of the year!
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Black Bean Corn and Quinoa Salad

Inspired by my favorite Lebanese restaurant, this extremely simple but super tasty Black Bean Corn and Quinoa Salad goes good with just about anything or can even be enjoyed as a complete meal, and is just as enjoyable any time of the year!
Course Salad, Side Dish
Cuisine Lebanese
Keyword Black Beans, Corn, Quinoa
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 as a side dish
Calories 322kcal
Author Sonia! The Healthy Foodie

Ingredients

  • 2 cups quinoa cooked and cooled*
  • 2 cups corn kernels fresh, thawed or canned, drained well if applicable
  • 1- 15 oz can black beans rinsed and drained
  • 1 cup sliced black olives
  • 2 small tomatoes seeded and finely diced
  • 2 Lebanese cucumber finely diced
  • 2 green onions finely chopped
  • 3-4 tbsp parsley finely chopped

For the vinaigrette

Instructions

  • In a large mixing bowl, combine the cooked quinoa, corn kernels, black beans, olives, tomatoes, cucumbers, green onions and parsley. Set aside.
  • In a small glass measuring cup, combine olive oil, lemon juice, garlic, thyme, salt and pepper and whisk vigorously until well blended and slightly emulsified. Pour over the reserved salad and toss gently until fully combined.
  • Serve immediately or place in the refrigerator for a couple of hours to allow flavors to meld.
  • This salad will keep well for 4-5 days in the refrigerator.

Notes

*Cook 1 cup of dry quinoa according to directions on package and let cool completely.

Nutrition

Calories: 322kcal | Carbohydrates: 44g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Sodium: 547mg | Potassium: 684mg | Fiber: 9g | Sugar: 4g | Vitamin A: 755IU | Vitamin C: 15.9mg | Calcium: 67mg | Iron: 3.2mg