Potluck Favorite: Corn Quinoa Salad

Thanksgiving is just around the corner here in Canada.  Typically Thanksgiving in our house is potluck.  If I am lucky I will be able cook the turkey but usually I am left to make a sides dish and usually this is a salad.  This recipe is my go to potluck salad.  It is light and healthy and satisfies most food restrictions.  It has always been a family favorite. Not only is it pretty, but it is easy to make and can be made 1 day ahead.


For this recipe, you need red pepper, cilantro, frozen corn, black beans, green onion (or red onion), lime, and quinoa (optional jalapeno).  Rinse the black beans really well and allow to drain.  Defrost the frozen corn. There is no need to cook or heat it up.

This is how I cut my red pepper. Chop the top and bottom off and slice the pepper down one side.  Slice the pepper into long strips and then dice.  I find this the easiest way to get little squares of pepper.

For the cilantro, I like to cut it vertically, then diagonally as shown in the diagram. This helps to cut the cilantro into small pieces without mashing the heck out of it.

I know there are many methods to cook the quinoa. I prefer to boil it like pasta.  Bring a pot of hot water to boil.  Add salt as you would for pasta.  Boil the quinoa until there is just a small white center. I find that this is the perfect doneness.  It keeps the quinoa crisp and not mushy.



To assemble, add all ingredients in a bowl.  Add lime juice, salt and pepper to taste.  quinoa-salad

Corn Quinoa Salad

  • 1 cup quinoa
  • 2 1/2 cup frozen corn, defrosted
  • 1 small red onion or 1 bunch of green onion (use green onion if you don’t like strong raw onion flavor)
  • 2 small jalapeno (optional), diced finely
  • 1 red pepper, diced
  • 1 can black beans, drained and rinsed
  • 3-6 tbsp fresh lime juice (to taste)
  • 1/4 cup cilantro
  • salt and pepper to taste

Boil quinoa in salted water. The quinoa is done when there is a small white center. This will take about 10 minutes.  Drain and set aside. Chop up the red pepper, green onion and cilantro into small pieces.  Rinse the black beans and drain.  To assemble, add all ingredients in a bowl.  Add lime juice, salt and pepper to taste. If you are making this a day ahead, don’t add the lime juice or salt until the day you will be eating it.

I hope you and your family enjoy this salad for Thanksgiving.

For more recipes:  https://eatitnoworeatitlater.com/recipe-list/

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