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Quinoa, Corn & Black Bean Salad

Quinoa Corn Black Bean Salad

4 to 6

553 kcal


  • 1 cup cooked corn
  • 1½ cups cooked and chilled quinoa
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup sliced jicama (if you don’t know what this is, ask your produce person! You will need to cut off the skin before slicing it, and it adds a great crunch!)
  • ½ cup walnut halves & pieces, toasted (or not toasted)
  • ⅔ cup Feta cheese crumbles (if you like feta; I personally leave this out)
  • ½ cup roasted red peppers, sliced (check the pickled section)
  • Chipotle Ranch dressing (I buy the 365 brand; it complements the other ingredients and renders a great flavor!)
  • 3 cups washed and dried spinach


  1. To prepare corn, take 2 ears corn, grilled in husk, then cut free from cob (sometimes I just heat frozen corn!)
  2. To prepare quinoa, boil with 2:1 water to quinoa, just like rice
  3. Gently toss corn, cooked quinoa, black beans, jicama, walnuts, feta cheese and roasted peppers together with about ⅔ cup dressing in a large bowl.
  4. Arrange spinach on a large platter and top with quinoa mixture.

Author Julie Lanford MPH, RD, CSO, LDN from Whole foods

Nutrition Facts:

Approx per 1 cup | 553 kcal, 31 gm protein, 83 gm carb, 12 gm fat, 10 gm fiber, and 915 mg sodium


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