Mexican Street Corn Quinoa Salad

Name: Mexican Street Corn Quinoa Salad
Total time: 25 min
Yield: 6 servings
Ingredients: 1 cup quinoa; 2 cups water; 2 cups corn kernels; 1 can black beans; 1/2 cup red onion; 1/4 cup cilantro; 1/4 cup vegan mayonnaise; 1 lime; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika

A festive and tangy grain salad inspired by elotes, perfect for a hearty and flavorful plant-based meal.

Mexican⏱ 25 min⚠ Contains 1 allergen(s)

✨ Good source of fiber✨ Good source of protein✨ Good source of iron

Ingredients

Quinoa1 cup
Water2 cups
Corn kernels2 cups
Black beans1 can
Red onion1/2 cup
Cilantro1/4 cup
Vegan mayonnaise1/4 cup
Lime1
Chili powder1 teaspoon
Garlic powder1/2 teaspoon
Smoked paprika1/2 teaspoon

Nutrition (per serving, makes 6)

Calories233 kcal

Protein7.6 g

Carbs36.8 g

Fat6.6 g

Fiber5.6 g

Sugar3 g

Sodium113 mg

Vitamin C7 mg

Iron2.4 mg

Calcium31 mg

Potassium374 mg

Estimated values.

Steps

1Cook quinoa according to package instructions and let cool.
2In a large skillet, lightly char the corn kernels over medium-high heat for 5-7 minutes; transfer to a large mixing bowl.
3Add the cooled quinoa, rinsed black beans, finely diced red onion, and chopped cilantro to the bowl with the corn.
4In a small bowl, whisk together vegan mayonnaise, the juice of one lime, chili powder, garlic powder, and smoked paprika for the dressing.
5Pour the dressing over the quinoa and corn mixture, tossing gently until all ingredients are well combined and coated.