This is one of my most requested recipes so it’s about time I put it on the blog. It’s very versatile so you can add anything that is in season at the time you make it. It’s a very fresh tasting salad and works as a really nice side dish at a summer bbq. It can be left out at room temperature and since it’s not mayonnaise-based, you don’t have to worry about it making anyone sick if left out too long. It’s also very healthy, packed with protein, and gluten-free.
For those of you unfamiliar with quinoa, it is a small grain similar in texture to couscous. It is very high in protein, gluten-free, a good source of fiber, and iron.
Jicama is another ingredient in this recipe that might be unfamiliar, and might not be readily available in all grocery stores (I’m thinking the small town in South Dakota where I grew up). It adds a nice crunch to the salad so if you can’t find it, try substituting some chopped water chestnuts. Jicama is a root and it’s texture would be similar to a crisp, firm apple. It has a sweet flavor which comes from oligofructose inulin, which is a prebiotic. It is also high in fiber, and vitamins A, B, and C.
Yield: 14 Servings
Assembly Time: 15 minutes
- 5 cups cooked quinoa
- 1 (15oz) can black beans, drained and rinsed
- 1 cup fresh lime juice, about 6 limes (see note below)
- 8 Tbsp. extra-virgin olive oil
- 3 tsp. fresh ground cumin
- 1 1/2 tsp. coarse kosher salt
- 1/2 red onion, chopped
- 2 ears corn, cut from cob
- 1 cup chopped jicama
- Cook quinoa according to package instructions. Remember to rinse your quinoa well in a mesh strainer. The saponin on quinoa’s outer exterior imparts a bitter flavor that you want to avoid. Rinsing two or three times will do the trick!
- Toss everything together. The salad is best if allowed to sit overnight to let the flavors come together.
* Juice your limes before cutting to get the juices flowing.