Supersweet Corn, Shrimp and Quinoa Salad
Recipe courtesy of Fresh Supersweet Corn.
3 cups cooked quinoa*
1 (15-ounce) can black beans, drained and rinsed
3 cups fresh Supersweet corn kernels (4 medium ears)
1 cup seeded and diced (1/4-inch) red and green sweet bell pepper
1/2 cup chopped red onion, soaked in hot water for 5 minutes and drained
1/4 cup thinly sliced green onions (white part and 1 inch of the green)
8 ounces good-quality salad shrimp**
1/4 cup minced fresh cilantro leaves
1/3 cup extra virgin olive oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons granulated sugar
- Add prepared quinoa to a large mixing bowl. Add the beans, corn, bell peppers, onion, green onions, and shrimp (if using) and toss to combine well.
- To make the vinaigrette, in a sealable container, combine all the ingredients and shake for a few seconds, until the mixture thickens.
- Toss the salad with the vinaigrette (use a little less if not using shrimp). Add salt to taste. Cover and refrigerate until needed.
- Just before serving, toss the salad with the cilantro. Garnish with halved cherry tomatoes, or serve on a bed of greens, if desired.
Makes 6 servings.
*Prepare with 1 cup uncooked quinoa; cook according to package directions.
**Or 2 cups cooked chicken, smoked turkey, or imported boiled ham cut into 1/2 inch cubes.
Recipe and photograph courtesy of Fresh Supersweet Corn.