Mexican Quinoa and Bean Salad

Most of us love beans or corn. Mexican is all about beans and corn most of the times. This is a very quick, time saving bowl with beautiful colors and fresh flavours. The charred corn kernels give an amazing flavor altogether with the spice of chilli flakes and the freshness of lime!!


1/4 cup quinoa, rinsed
1 lime, zest and juice
30g walnuts, roughly chopped
half a 125g tin corn kernels, drained & rinsed
2 tsp olive oil
1/4 tsp ground cumin
1/4 – 1/2 tsp chilli flakes (optional)
half a 400g tin black beans, drained & rinsed
1/2 red onion, chopped
1/4 avocado, diced
1/4 bunch coriander, sprigs picked
salt and pepper, to taste


1. Place quinoa, 1/2 cup water, lime zest and 1/4 tsp salt in a small saucepan and bring to the boil. Simmer, covered for 15 minutes or until cooked, rest covered for 5 minutes. Fluff with a fork and spread on a plate to cool.
2. Meanwhile heat a small fry pan over medium-high heat. Add walnuts and toast for a few minutes. Set aside. Add drained corn to frypan and cook until just beginning to char, then cool.
3. Whisk lime juice, oil, cumin and chilli together and set aside.
4. Toss beans, onion, avocado, quinoa and corn with dressing, season with salt and pepper and top with coriander to serve.
I have used red quinoa here. but frankly, any quinoa available is fine.
In regards to the cooking method for quinoa, you can follow your own or else just use the one that’s mentioned on the quinoa packet.
If tin beans not available, you can use the regular ones. soak them in water for at least 10 hours. you will need a bit of pre planning here. Maybe soak them and keep ready in the fridge during the weekend and use them during the week.
Happy cooking!!

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