Fresh Charred Corn Summer Salad (Print Version)
# Ingredients:
→ Quinoa Base
01 -
1/2 cup quinoa
02 -
1 cup water
03 -
A generous pinch of kosher salt
→ Fresh Aromatics & Seasonings
04 -
1/2 small red onion, diced small (or 1 shallot if you prefer)
05 -
2 fresh jalapeños, seeds removed and finely chopped
06 -
2 cloves garlic, minced
07 -
Zest and juice of 1 medium lime (about 3 tablespoons juice)
08 -
2 tablespoons good quality olive oil
09 -
2 teaspoons honey (swap with maple syrup if vegan)
10 -
1 teaspoon ground cumin
11 -
1 teaspoon ground coriander
12 -
1 teaspoon kosher salt
→ Main Ingredients
13 -
1 1/2 cups sweet yellow corn (fresh or frozen both work great)
14 -
1 can (13.4 oz) pinto beans, drained and rinsed well
15 -
1/4 cup fresh cilantro, loosely packed and finely chopped
# Instructions:
01 -
Start with a 1:2 ratio of quinoa to water. Combine 1/2 cup quinoa with 1 cup water and a generous pinch of salt in a pot. Bring to a boil, then lower to medium-low heat and partially cover. Let it simmer undisturbed for 10-12 minutes until water is absorbed. Here's the secret: turn off the heat, cover completely, and let it steam for 10 more minutes - this step makes all the difference!
02 -
In a large bowl, combine your diced onion, jalapeños, and minced garlic. Add lime zest, juice, olive oil, honey, cumin, coriander, and salt. Give it all a good mix and let it sit for 10 minutes - this resting time really brings out the flavors!
03 -
Heat 1-2 tablespoons olive oil in a cast iron skillet over medium-high heat until shimmering. Spread corn in a single layer and let it sit untouched for 4-5 minutes - resist the urge to stir! Continue cooking for about 8 minutes total until you get that beautiful char. Turn off heat and let it rest in the pan.
04 -
Drain and rinse your beans thoroughly, chop the cilantro, and get ready to bring it all together. Add the warm quinoa to your bowl of aromatics, then mix in the charred corn, beans, and fresh cilantro. Give it a taste and adjust the salt if needed. Serve while still warm for the best flavor!
# Notes:
01 -
This vibrant summer salad combines charred sweet corn with protein-rich quinoa and beans - no outdoor grill needed!
02 -
Perfect as a main dish for 2 people or as a side dish for 3-5 people
03 -
Best served warm, but keeps well in the fridge for next-day lunch