Food & Drink Magazine

Wednesdays Unplugged - Zesty Black Bean, Corn, Quinoa Salad

By Homesmsp @HomesMSP
"What we see depends mainly on what we look for."
~ John Lubock
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!


My husband's brother and his wife were here last weekend so all 'the girls' could go to a baby shower for their first grandbaby. Too bad the 'mother-of-honor' wasn't in the photo above, but I still couldn't pass it up. After a gorgeous weekend of 70 degrees weather we are having a mix of snow and rain today... the winter that won't quit hasn't given up yet!


This week's recipe from Gene Smart Wellness is great as a side dish or main dish... I loved it for lunches all week.


  • Quinoa1
    1 can black beans (15-ounce), rinsed and drained
  • 2 cans whole kernel corn (15-ounce), rinsed and drained
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 2 plum tomatoes, diced
  • 1 clove garlic, minced
  • 2 tablespoons minced onions
  • 1/2 cup chopped fresh cilantro
  • 1 ripe avocado, chopped
  • 1 cup quinoa, cooked
  • 1 jalapeno, chopped


  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon lime zest
  • 3 tablespoons fresh lime juice
  • Dash of salt
  • Dash of pepper

Mix dressing ingredients together, set aside. Combine the rest of the ingredients, drizzle with dressing stir to coat. Chill for at least 30 minutes before serving.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks

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