Quinoa, Corn and Kidney Bean Salad

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Quinoa, Corn and Kidney Bean Salad

  • Author: Louisa Clements, Living Lou
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Description

You can’t go wrong with a fresh and bright quinoa salad with kidney beans, fresh corn, tomatoes and feta cheese. This is the perfect recipe to make on the weekend and enjoy for lunches throughout the week.

Ingredients

Scale
  • ¼ cups quinoa, cooked according to package directions
  • 1 ½ cups cherry tomatoes
  • 1 can red or white kidney beans, drained and rinsed
  • 2 ears of corn, kernels cut off the cob
  • ½ cup crumbled feta
  • ¼ cup minced red onion
  • 1 tbsp minced cilantro
  • ¼ tsp salt

 

For dressing:

  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic, grated

Instructions

Cook quinoa according to package directions and allow it to cool slightly.

In a medium bowl, whisk olive oil with lemon juice and garlic. Add quinoa, cherry tomatoes, beans, corn, feta, red onion, cilantro and salt. Toss to combine and serve.

Notes

Quinoa salad will last 4-5 days in the fridge.

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