Got Corn? Got Recipe

This week, our Community Supported Agriculture (CSA) delivery included a bag full of corn. This gave me the opportunity to try a recipe that I found on the back of a box of “Red Quinoa” from Trader Joe’s market. Simply delicious and a salad that we will make again and again with fresh corn.

My eight-year old son Calvin’s reaction:  “Oh, my goodness!  This looks delicious.  It looks like something from a restaurant.  It would cost….at least $20.00!” Followed by, “This is the best salad. Ever!’

Ratings from Patrick, Calvin and me:  Five peas ••••• each (on a 1 to 5 scale)

So here it is:

Black Bean, Roasted Corn and Avocado Salad on a Bed of Quinoa 

1 cup Red Quinoa, cooked with broth
2 cups chicken or vegetable broth
1 15-ounce can black beans, drained and rinsed

2 cups roasted corn kernels (see below)

1 avocado, cut into 1/2 inch pieces

1 pint grape tomatoes, halved (I substituted what was growing in my garden: Sun Gold cherry tomatoes and diced Early Girl tomatoes)

1/2 cup red onion, finely diced

3/4 cup Cilantro Salad Dressing (I used Appalacian Naturals brand Cilantro Lime Vinaigrette from Whole Foods Market)

1/2 bunch cilantro, chopped

1/4 cup olive oil

Zest of one lime

Sea salt and pepper


(The recipe did not discuss how to roast the corn so I cut off the fresh corn kernels from the two good sized cobs.  Then I heated up butter in a skillet, slowly roasted the corn, waited until most had a golden color and then at the end sprinkled a bit of chili pepper on the corn and completed the roasting process. Then I set the corn aside to cool as I started the next step below.)

(The package also said to thoroughly rinse and drain the quinoa in cold water before cooking.)
  1. Cook quinoa according to the package directions.  (Bring 1 cup of quinoa and 2 cups of chicken or vegetable broth to a boil.  Cover.  Then simmer for 10-15 minutes, until the broth is absorbed. When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.)
  2. While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion.  Top with salad dressing and toss gently.  Add salt, pepper and lime zest to taste.
  3. Add 1/2 of the cilantro and gently toss once more.  Set aside.
  4. When quinoa is cooked, toss with the olive oil, add salt and pepper to taste.  Set aside to cool.
  5. When ready to serve, spread the quinoa on a large serving platter and top with the corn and bean mixture.
  6. Garnish with the remaining cilantro.
  7. Serves six as a side dish.


2 thoughts on “Got Corn? Got Recipe

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