Quinoa Salad with Black Beans Corn & Peaches

Southwestern Quinoa Salad with black beans, corn, peaches and chipotle vinaigrette


  • 1 C. quinoa
  • 3 ears corn, shucked*
  • 2 jalapeños, seeds & veins removed, sliced*
  • 1 Tbls. olive oil
  • couple shakes of Salt & pepper
  • pinch of smoked paprika
  • 1 can black beans, drained and rinsed
  • 2 scallions, sliced (could use shallots or thinly sliced red onion)
  • 1 C. grape tomatoes, quartered
  • 23 peaches, pitted and sliced
  • 1/2 C. chopped cilantro
  • Chipotle Honey Lime Vinaigrette – use enough to coat and flavor the ingredients but not make it soggy.
  • Optional:
  • greens like romaine, arugula or your favorite salad greens
  • Cojita, Queso Fresco or Queso Blanco cheese


  1. Cook quinoa in water according to package directions. Set aside.
  2. Remove kernels from corn and place on baking sheet. Slice jalapeños (remove seeds and veins for less heat) and add to baking sheet. Toss with olive oil, salt & pepper and smoked paprika. Broil in oven several minutes until they start to get charred. Remove from oven and set aside. Alternatively, you could roast the corn on the cob and whole jalapeños on the grill, then cut off the kernels and slice the jalapeños. That would add a nice smokey, grilled flavor you won’t get in the oven.
  3. In large bowl, combine the quinoa, corn, jalapeños, black beans, scallions, grape tomatoes,cilantro and peaches (and cheese if using). Toss with chipotle vinaigrette. Serve on a platter or over a bed of your favorite salad greens.