Charred Corn + Bean Salad

Smoky, sweet, crunchy + super healthy!



Ingredients

Quinoa: Tip - To cut down on time, I always keep blocks of cooked quinoa in the freezer

  • 1/2 cup quinoa, dry

  • 1 cup water

  • Pinch of kosher salt

Aromatics & Seasonings

  • 1/2 small red onion, finely diced (sub with 1 shallot)

  • 1-2 jalapeno peppers, de-seeded and finely diced

  • 2 garlic cloves, finely minced

  • 1 med lime, zested

  • 4 Tbsp lime juice

  • 2 Tbs olive oil

  • 1 Tbs maple syrup

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp sea salt

Other Ingredients

  • 1 1/2 cups sweet yellow corn (fresh or frozen)

  • 1 can (13.4 oz or 1 1/2 cups) cooked pinto beans, drained and rinsed

  • 1/2 - 1 cup loosely packed chopped cilantro



Instructions

  • Char the corn by roasting it in a 350º oven for about 20 min. (depending on your oven)

    Tip - I buy frozen roasted organic corn when available and avoid this step

  • Place water and quinoa in a pot on the stove, bring it to a boil, then reduce the heat to medium-lowland let the quinoa cook undisturbed for 10-12 minutes or until all the water is absorbed. This next step is key, turn the heat off, cover the pot with a dish cloth and the lid, and let the quinoa sit for 10 min. to help the quinoa steam and cook off any excess water. 

  • Put the onion, jalapeño and garlic into a large bowl, then add lime zest and juice, olive oil, maple syrup, cumin, coriander and sea salt, and stir well. Set aside to macerate for 10 min – this process helps release even more flavor and juice from the aromatics and concentrates their flavor. 

  • Toss everything together and serve. It tastes best warm but you can serve it at room temperature too.



    Notes

  • Serves 2 as a main or 3-5 as a side

Adapted from and big thanks to Yasmin Ali for the recipe.