Quinoa, Sweetcorn, Black Bean and Capsicum Salad

by Bronwen Laight
Quinoa, Sweetcorn, Black Bean and Capsicum Salad


1 cup of quinoa
2 cups water
2 cups of sweetcorn cut off the cob
1 can of black beans, rinsed and drained
1 large red capsicum, diced
2 tomatoes, diced
Coriander, roughly chopped
½ cup spring onions finely sliced (or red onion)
3 tbsp extra virgin olive oil
2 tbsp lime juice or substitute vinegar
1 tsp ground cumin
Salt and pepper
Chilli or chipotle chilies


Simmer the quinoa in the 2 cups of water for 20 minutes or until cooked and then put into a mixing bowl to cool. Cook the corn kernels in boiling water for 2 minutes then drain and cool.. Add everything to quinoa and mix. Taste for seasoning and serve.

Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)

— Anna

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