Mexican Corn Quinoa Salad

JEANETTE'S HEALTHY LIVING(2)
Ginny M.: "Yummy! Will make it again" Read More
15Ingredients
25Minutes
600Calories

Ingredients

US|METRIC
  • 2 teaspoons olive oil
  • 3 cups corn
  • 2 cloves garlic (minced)
  • 4 cups cooked quinoa
  • 2 1/2 cups cherry tomatoes (halved)
  • 1 1/2 cups black beans (cooked)
  • 1 cup feta cheese (cojita, would also work, crumbled)
  • 3 tablespoons fresh cilantro (minced)
  • 3 tablespoons scallions (minced)
  • 2 limes juiced
  • 1 1/2 teaspoons chili powder
  • 3 dashes cayenne pepper
  • 2 tablespoons extra virgin olive oil
  • sea salt (to taste)
  • ground pepper (fresh, to taste)
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    NutritionView More

    600Calories
    Sodium39% DV940mg
    Fat34% DV22g
    Protein43% DV22g
    Carbs28% DV83g
    Fiber64% DV16g
    Calories600Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol35mg12%
    Sodium940mg39%
    Potassium1210mg35%
    Protein22g43%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate83g28%
    Dietary Fiber16g64%
    Sugars9g18%
    Vitamin A30%
    Vitamin C50%
    Calcium30%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Ginny M. 2 years ago
    Yummy! Will make it again
    kellee g. 4 years ago
    I made this for my husband tonight and he absolutely loved it! quick, easy, refreshing, light, good summer dish, we did make a couple modifications; he preferred more lime, cilantro, chili powder, tomatoes and beans. I used rainbow quinoa- the rich colors made the dish pop and added little more of an exotic appeal.

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