Mexican Corn Quinoa Salad

Name: Mexican Corn Quinoa Salad
Prep time: 15 min
Cook time: 10 min
Yield: 25 servings
Ingredients: 3 dashes of cayenne pepper; 1 cup cojita cheese (feta or romano cheese would also work), crumbled; 2½ cups cherry tomatoes, halved; 1½ teaspoon chili powder; 1½ cups cooked black beans; 4 cups cooked quinoa; 3 cups corn; 2 tablespoons extra virgin olive oil; 3 tablespoons fresh cilantro, minced; 2 cloves garlic, minced; fresh ground pepper, to taste; 2 limes, juiced; 2 teaspoons olive oil; 3 tablespoons scallions, minced; sea salt, to taste

Cook: 10 min

Prep: 15 min

Ready: 25 min

Servings: 25 servings

Calories: 102.91

Ingredients

1 3 dashes of cayenne pepper
2 1 cup cojita cheese (feta or romano cheese would also work), crumbled
3 2½ cups cherry tomatoes, halved
4 1½ teaspoon chili powder
5 1½ cups cooked black beans
6 4 cups cooked quinoa
7 3 cups corn
8 2 tablespoons extra virgin olive oil
9 3 tablespoons fresh cilantro, minced
10 2 cloves garlic, minced
11 fresh ground pepper, to taste
12 2 limes, juiced
13 2 teaspoons olive oil
14 3 tablespoons scallions, minced
15 sea salt, to taste

Directions

1
Heat olive oil in a large skillet.
2
Saute corn and garlic until corn has some brown spots (that's the caramelization that makes the corn even sweeter).
3
Transfer to a large bowl and toss in the rest of the ingredients. Season to your liking with additional chili powder, cayenne pepper, salt and pepper.

Nutrition per serving

102.91 Calories

13.86g Carbs

4.12g Protein

3.94g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts sesame

Mexican Corn Quinoa Salad

Directions

Nutrition per serving

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Allergens