Corn Salad

Corn Salad



  • 4 cobs fresh corn

    2 cups quinoa, white or red or a combo kosher salt

    ½ red onion, chopped, about ½ cup

    1 6-ounce jar tri-color Pepperazzi™ peppers(sweet pickled peppers), chopped

    2 15-ounce cans black beans, rinsed and drained

    Juice of 6 limes

    ¼ cup vegetable oil

    2 tablespoons honey

    1 tablespoon cumin

    4 ounces Mexican queso or feta cheese

    ½ cup chopped cilantro

Total Time
10 min


Grill the cobs of corn in their husks over medium high heat for 10 minutes. Remove from the grill, cool and then shuck. Cut the corn from the husks and place the cut kernals in a large mixing bowl.

While the corn is grilling, cook the quinoa in 4 cups of water with 1 teaspoon of kosher salt according to package directions. After cooking, set aside to cool then add to the bowl with the corn, red onion, Pepperazzi™i peppers, black beans, cheese and cilantro.

Whisk the lime juice, vegetable oil, honey and cumin together in a small bowl and season with kosher salt and freshly ground black pepper. Add more honey to your taste. Pour over the quinoa mix, and stir gently to coat. Serve at room temperature or refrigerate for up to 2 days.

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Nutrition Facts

Amount Per Serving
Calories 60 Calories from Fat 35
% Daily Value *
Total Fat 4g 6%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol less than 5 mg 1%
Sodium 70mg 3%
Potassium 115mg 3%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein less than 1g
Vitamin A 4%
Vitamin C 15%
Calcium 2%
Iron 2%


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