This delicious and colorful salad is very healthy and filling. We enjoyed it as our meal at lunchtime, but it would also make a nice snack, or can be a side dish.

Mayan Quinoa Salad

Serving Size: 4


  • 1 cup dry quinoa
  • 15 ounces cooked black beans, drained and rinsed
  • 15 ounces canned or frozen corn, drained
  • 1 medium red bell pepper, de-seded and chopped
  • 1 large red onion, chopped
  • 1 handful coriander or cilantro, washed and chopped
  • for the dressing:
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • ½ teaspoon Cajun seasonings (or cumin and red pepper flakes)
  • pinch black pepper
  • pinch salt


  1. Rinse the quinoa with cold running water.
  2. Place the rinsed quinoa in a saucepan with 2 cups of water, a pinch of salt and cook.
  3. When the quinoa is done, set aside to cool.
  4. While the quinoa is cooking, drain and rinse the black beans.
  5. Place the black beans in a large salad bowl.
  6. Drain the corn and add to the black beans.
  7. Chop the onion and add to the corn and beans,
  8. De-seed the red bell pepper and chop finely
  9. Add the red pepper pieces to the corn and beans.
  10. Wash and chop the coriander and add to the salad.
  11. Mix the ingredients for the dressing in a small bowl.
  12. By this time, the quinoa should have cooled down. If there is water, drain the water off, or using a slotted spoon, add the quinoa to the salad.
  13. Pour the dressing over the salad and gently mix well.
  14. The salad tastes best of it can season for ½ day or so.