Ingredients

1 cup Simple Nature Organic Quinoa, uncooked

5 ears sweet corn, cut off the cob

1 can Simply Nature Organic Black Beans, rinsed

1 package mini sweet peppers, sliced into small rings (about 2-3 cups)

Olive oil for cooking

1 lime

1 cup chopped fresh cilantro

1/3 cup Burman’s Mayonnaise

1/4 cup buttermilk

1 clove garlic, grated

1 teaspoon Stonemill Chili Powder

1/2 to 1 teaspoon salt

Juice and zest of two limes

1/4 cup Pueblo Lindo Grated Cotija Cheese

Instructions

Step 1: Cook the quinoa according to package instructions, then set aside to cool. Prepare the rest of the ingredients by cutting the corn from the cob, rinsing the black beans, and slicing the mini sweet peppers into small rings.

Step 2: Heat a generous amount of olive oil in a skillet over medium heat. Add the sliced sweet peppers and cook, stirring occasionally, for about 20 minutes until they become very soft and develop a roasty appearance. Squeeze some lime juice into the pan at the end to lift any browned bits for extra flavor.

Step 3: In a bowl, whisk together mayonnaise, buttermilk, grated garlic, chili powder, salt, lime juice, and lime zest. Taste and adjust seasoning as needed. The dressing should be bold and flavorful to balance the fresh ingredients.

Step 4: In a large bowl, combine the cooked quinoa, corn, black beans, roasted peppers, and chopped cilantro. Toss everything gently to mix.

Step 5: Just before serving, drizzle the dressing over the salad and sprinkle with the grated Cotija cheese. Serve as a side with grilled chicken, as a dip with chips, or enjoy it on its own as a nutritious meal.

Tips & Variations

For extra smoky flavor, you can grill the corn and peppers instead of pan-roasting them.

Add diced avocado for creaminess and an extra boost of nutrients.

If you prefer a vegan version, substitute the mayonnaise and buttermilk with vegan mayo and unsweetened plant-based milk.

Adjust the chili powder to your heat preference or add a pinch of smoked paprika for a different twist.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well if you don’t have fresh ears. Thaw and drain the corn before adding it to the salad to prevent excess moisture.

Is it okay to make this salad ahead of time?

Absolutely! Prepare all components and store them separately if possible. Toss everything and add the dressing just before serving for the best texture and flavor.