Corn, Black Bean and Quinoa Salad

Corn, Black Bean and Quinoa Salad

This corn, black bean, and quinoa salad is simple to prepare and never out of season, making it a superb pick for diversifying your salad selection.


  • Red pepper, diced 1/4" - 1/2 Cup
  • Salt and pepper mix - As needed
  • Marie’s® Italian Vinaigrette Dressing - 3 oz.
  • Black beans, cooked - 1 Cup
  • Fresh corn, cooked - 1 Cup
  • Onions, red diced 1/2" - 1/2 Cup
  • Portobello mushroom, diced 1/2" - 1/2 Cup
  • Vegetable base - 2 tbs.
  • Water - 2-1/2 Cups
  • Dry quinoa - 1 Cup

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Adjust measurements based on the number of servings


  1. Place the quinoa and water in the pot along with mixing the beef base into the water. Bring to a boil and let simmer for 15-20 min. on low heat. Quinoa will be tender to the bite when finished cooking. Pull off the stove and rinse with cold water. Drain the excess water off and pour it onto a clean sheet pan to cool well.

  2. Once the quinoa has cooked completely, mix all of the other ingredients together except for the salt and pepper. Combine well.

  3. Add In the salt and pepper to increase the flavor in the salad if needed.
  4. Plate the salad onto a nice platter and serve.

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