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Mexican quinoa and corn salad with creamy lime dressing recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Exciting Mexican salad with chargrilled corn, capsicum, black beans, coriander, and zesty lime dressing on a bed of fluffy coriander. Perfect for entertaining and boosting your salad game!
Ingredients:
  • 5 corncobs, husk removed
  • 60ml (1/4 cup) olive oil
  • 200 (1 cup) white quinoa, rinsed, drained
  • 1 large red capsicum, chopped
  • 3 green shallots, thinly sliced
  • 420g can black beans, rinsed, drained
  • 125.00 ml coriander leaves, coarsely chopped, plus extra, to serve
  • 100g smooth Danish feta, crumbled
  • 100g smooth Danish feta
  • 70g (1/4 cup) Greek-style yoghurt
  • 31.50 gm fresh lime juice, plus extra lime wedges, to serve
  • 3.75 gm smoked paprika
  • 1/2 tsp ground coriander
Instructions:
  • Heat up your barbecue or chargrill pan to medium-high. Drizzle corn with oil, then barbecue or grill the corn, turning occasionally, for 16-18 minutes until nicely charred all over. Allow corn to cool slightly before serving.
  • In a saucepan over high heat, combine quinoa and 2 cups (500ml) cold water. Cover and bring to a boil. Reduce heat to low and simmer for 10-12 minutes until liquid is absorbed. Transfer to a large serving bowl to cool.
  • Combine feta and yogurt in a bowl, mash with a fork until smooth. Mix in lime juice, oil, paprika, ground coriander. Season with salt flakes and freshly ground black pepper. Stir to combine well.
  • Cut the kernels off the corncobs using a sharp knife. Combine the kernels with the cooled quinoa, capsicum, shallot, beans, coriander leaves, and feta. Add the dressing, toss to combine, and garnish with extra coriander. Serve with additional lime wedges.

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