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Mexican Corn Quinoa Salad © Jeanette's Healthy Living

Mexican Corn Quinoa Salad

This makes a big batch. This recipe is on the milder side because I made it for a large crowd and wanted to make sure it had broad appeal. Spice things up even more with additional cayenne pepper or chili powder.
Course Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 as part of a buffet
Calories 120 kcal


  • 2 teaspoons olive oil
  • 3 cups corn
  • 2 cloves garlic minced
  • 4 cups cooked quinoa
  • 2 1/2 cups cherry tomatoes halved
  • 1 1/2 cups cooked black beans
  • 1 cup cojita cheese feta or romano cheese would also work, crumbled
  • 3 tablespoons fresh cilantro minced
  • 3 tablespoons scallions minced
  • 2 limes juiced
  • 1 1/2 teaspoon chili powder
  • a few dashes of cayenne pepper
  • 2 tablespoons extra virgin olive oil
  • sea salt to taste
  • fresh ground pepper to taste


  1. Heat olive oil in a large skillet. Saute corn and garlic until corn has some brown spots (that's the caramelization that makes the corn even sweeter). Transfer to a large bowl and toss in the rest of the ingredients. Season to your liking with additional chili powder, cayenne pepper, salt and pepper.

Recipe Notes

Cut recipe in half for a smaller group.

Nutrition Facts
Mexican Corn Quinoa Salad
Amount Per Serving
Calories 120 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 140mg6%
Potassium 211mg6%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 245IU5%
Vitamin C 8.1mg10%
Calcium 54mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.