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Supersweet Corn, Shrimp and Quinoa Salad
Courtesy of Fresh Supersweet Corn
Servings: 6
Prep Time: 20 Min.
Cook Time: n/a
What you need:
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3 c. cooked quinoa**, or prepared couscous
1 can (15 oz.) black beans, drained and rinsed
3 c. fresh supersweet corn kernels (4 medium ears)
1 c. seeded and diced (1/4 in.) red and green sweet bell pepper
1/2 c. chopped red onion, soaked in hot water for 5 min. and drained
1/4 c. thinly sliced scallions (white part and 1 inch of the green)
8 oz. good-quality salad shrimp, or 2 cups cooked chicken, smoked turkey, or imported boiled ham cut into 1/2 inch cubes (optional)
1/4 c. minced fresh cilantro leaves
1/3 c. extra virgin olive oil
3 Tbsp.cider vinegar
1 Tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. of sugar

**Prepare with 1 c. uncooked quinoa; cook according to pkg. directions.
What to do:
1. Add prepared quinoa to a large mixing bowl. Add the beans, corn, bell peppers, onion, scallions, and shrimp (if using) and toss to combine well.
2. To make the vinaigrette, in a sealable container, combine all the ingredients and shake for a few seconds, until the mixture thickens.
3. Toss the salad with the vinaigrette (use a little less if not using shrimp). Add salt to taste. Cover and refrigerate until needed.
4. Just before serving, toss the salad with the cilantro. Garnish with halved cherry tomatoes, or serve on a bed of greens, if desired.
Serve with:
Bakery rolls and sweetened ice tea
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