Tasty Charred Corn Summer Salad (Print Version)
# Ingredients:
→ Base of Quinoa
01 -
1 cup of water
02 -
A hearty pinch of kosher salt
03 -
1/2 cup of quinoa
→ Fresh Spices & Add-Ins
04 -
1 teaspoon kosher salt
05 -
1 teaspoon coriander powder
06 -
1 teaspoon cumin powder
07 -
Zest and juice from one medium lime (around 3 tablespoons juice)
08 -
2 teaspoons honey (switch it to maple syrup for a vegan option)
09 -
2 tablespoons olive oil, pick a good one
10 -
Two garlic cloves, minced
11 -
2 jalapeños with seeds taken out, finely cut up
12 -
Half of a small red onion, diced finely—or use one shallot instead
→ Core Ingredients
13 -
1/4 cup chopped fresh cilantro, packed loosely
14 -
1 1/2 cups of sweet yellow corn (can be fresh or frozen, both work well)
15 -
A 13.4 oz can of pinto beans, washed and drained
# Instructions:
01 -
Make sure to stick to a 1:2 ratio between quinoa and water. Pour 1/2 cup quinoa into a small pot with 1 cup of water and a pinch of salt. Raise the heat until it starts boiling, then drop it to medium-low. Cover it halfway and let it simmer gently for 10 to 12 minutes. Once the water’s gone, turn off the burner, slap on the lid all the way, and let the quinoa chill and steam for another 10 minutes. That’s how you get it fluffy!
02 -
Toss the diced onion, chopped jalapeños, and minced garlic into a big mixing bowl. Sprinkle in the lime zest and juice, olive oil, honey, cumin, coriander, and a bit of salt. Stir everything together nicely and let it rest for about 10 minutes. This part helps bring all the flavors alive!
03 -
Heat up a cast iron pan on medium-high and swirl in 1-2 tablespoons of olive oil until you see it shimmer. Lay the corn flat in one layer and leave it alone for about 4-5 minutes (don’t touch or stir!). Let it go for around 8 minutes total, letting it char slightly. Once it looks good, turn off the heat and let it cool off a bit in the pan.
04 -
Rinse and drain the pinto beans, chop up some fresh cilantro, and you’re ready to assemble. First, toss the cooked quinoa into the bowl with your spices and aromatics. Then, fold in the charred corn, beans, and chopped cilantro. Give it a quick taste test and adjust the salt if needed. Serve it warm for maximum tastiness!
# Notes:
01 -
This bright salad combines smoky corn, protein-packed beans, and quinoa—no grill required!
02 -
Serves two as a main or up to five as a side dish.
03 -
Better served warm, but leftovers store just fine in the fridge for lunch.