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  • Healthy Serving: Recipe Directory

  • Quinoa, Black Bean and Corn Salad with Tomatoes

  • Ingredients:

    • 2 tablespoons fresh lemon juice    
    • 2 tablespoons olive oil    
    • 2 tablespoons fresh cilantro, minced    
    • 1/2 teaspoon salt    
    • 1 cup fresh or frozen corn, simmered until tender (reserve 1/2 cup cooking liquid)     
    • 1 cup cooked black beans    
    • 1/4 cup quinoa, rinsed thoroughly    
    • 1/4 teaspoon cumin seeds or powder    
    • 1 medium tomato, cut into small dice    
    • 2 tablespoons red onions, minced

    Mix lemon juice, olive oil, cilantro and salt in a small glass bowl and set aside. Bring reserved corn cooking liquid to a boil in small saucepan. Add quinoa and cumin; cover and simmer until quinoa absorbs the liquid and is tender (about 10 minutes). Transfer quinoa to a large glass bowl; cool slightly. Add corn, black beans, tomato, red onions and dressing. Toss to combine. Cover and chill for about 4 hours. Serves 4.

    Recipe from the Frances Stern Nutrition Center at New England Medical Center, Boston.