Quinoa, Sweetcorn, Black Bean and Capsicum Salad

by Bronwen Laight
Quinoa, Sweetcorn, Black Bean and Capsicum Salad


1 cup of quinoa
2 cups water
2 cups of sweetcorn cut off the cob
1 can of black beans, rinsed and drained
1 large red capsicum, diced
2 tomatoes, diced
Coriander, roughly chopped
½ cup spring onions finely sliced (or red onion)
3 tbsp extra virgin olive oil
2 tbsp lime juice or substitute vinegar
1 tsp ground cumin
Salt and pepper
Chilli or chipotle chilies


Simmer the quinoa in the 2 cups of water for 20 minutes or until cooked and then put into a mixing bowl to cool. Cook the corn kernels in boiling water for 2 minutes then drain and cool.. Add everything to quinoa and mix. Taste for seasoning and serve.

"Rob, Shelley and the team have been delivering delicious, high quality food to us for the past two years, including lots of fantastic locally grown produce. This family couldn't do without them"

— EA

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