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  • Writer's pictureMelissa Mathes



  • 4 cobs of fresh corn OR 3 cups of frozen corn kernels roasted (Trader Joes)

  • 2 cups quinoa cooked (any color)

  • ½ red onion chopped, small dice

  • 2-15oz. canned black beans (rinse thoroughly)

  • Juice of 6 limes

  • 2 tbsp. canola oil

  • 1 tbsp. honey

  • 1 tbsp. cumin ground

  • 2oz. Mexican queso or feta cheese

  • ½ cup chopped cilantro

  • 1-6oz. jar Pepperazzi tri color peppers (sweet pickled peppers)


  • grill the corn cobs over medium heat for 10 mins. Remove from grill and cool or shock them in an ice water bath. Husk the corn and place in a bowl

  • While the corn is grilling cooke the quinoa in 4 cups of water add a pinch of salt if wanted. Cook according to directions. After cooking set aside to cool and then add to the bowl of corn, add red onion, sweet peppers Pepperazzi, black beans, cheese and cilantro

  • Whisk the lime juice, oil, honey, cilantro and cumin together in a small bowl. Add freshly ground pepper and a pinch of salt if you want. Pour over the grain salad mixture and serve at room temp. Refrigerate up to 2 days.


Nutrition Facts: 404Kcals, Protein 17gm, Fat 11gm, Mono 4gm, Poly 3gm, Sat 2gm, Protein 11gms, Sodium103mg, Fiber 7, Added sugars 4gm

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