Inca Salad Recipe (Quinoa, Corn & Pink Beans)
This Inca salad recipe is built around cooked quinoa, corn, pink beans, and fresh herbs. You simply mix the ingredients and toss them with a lemon-cumin dressing; follow the how-to steps for an easy, make-ahead cold salad.
Ingredients
Ingredients
Step-by-Step Method
Cook the quinoa
Rinse the quinoa well. Cook it according to the package directions; when it’s done, let it sit for 5 minutes, then fluff with a fork and cool slightly.
Prep the corn and beans
Warm the frozen corn briefly (boil or steam), then drain. If using canned beans, rinse and drain well so the salad doesn’t get watery.
Chop the fresh ingredients
Dice the tomato, slice the green onion thinly, and finely chop the cilantro and Italian parsley.
Mix the dressing
In a small bowl, whisk together lemon juice, cumin, and hot pepper sauce. Add the spicy sauce gradually and taste as you go.
Combine the salad
In a large bowl, combine the cooled quinoa, corn, beans, tomato, and herbs. Pour over the dressing and toss gently to keep everything intact.
Chill and serve
Refrigerate for about 10 minutes so the flavors come together. Serve cold or slightly cool; give it one more toss before plating.