Make-ahead lunch Recipe: Black Bean, Corn and Quinoa Salad

I have made this recipe a million times.

Ok, maybe that's a tiny bit of an exaggeration.

But I HAVE made it probably a dozen times, if not more, over the years and it's never something I've put here on the blog (and I'm not quite sure why).

I thought about it as I was gathering recipes for a new mini guide I've been working on creating for The Supermama Society and I thought, what better time to share a recipe I love so much, than back-to-school time, when we're all working on getting ourselves back into school-mode, if we have school aged kids; back into routine after a crazy summer (or maybe that's just us).

The mini guide is called the grab-and-go lunches guide, and it's filled with 20 recipes for simple meals you can make ahead and take with you (or have in the fridge) so lunch isn't a hassle or a struggle (or nonexistent) and you can use it as it should be used-- as a time to refuel your body for the second half of your day. It's just one of 10 workbooks/guides and over 18 printable worksheets to help you practically simplify and organize your healthy mama life.

We're actually talking all about lunch (for kids and grown-ups!), and eating intuitively during times of transitions, in the Society in September. Registration opens on Friday, so if you're not on the list, get on it mama! The Society is a space I created for you to dig deeper into simplifying your nutrition and tuning into your intuition so you can live and feel like the Supermama I KNOW you are, for a price that works for your family.

So let's dig into this recipe, shall we?

Black Bean, Corn and Quinoa Salad

Serves 4-6

2 cups cooked and cooled quinoa

1 can organic black beans, drained and rinsed

1 1/2 cups frozen corn, defrosted

1 cup grape tomatoes, halved or quartered (bite sized)

1/3 cup very finely diced red onion

1/2 cup finely chopped cilantro

juice of 1 lime (more as desired)

3 tbsp avocado oil

1/2 tsp (heaping) cumin (more as desired)

1 clove fresh garlic, minced or 1/4 tsp garlic powder

big pinch sea salt (to taste)

1. Toss together quinoa, black beans, corn, tomatoes, red onion and cilantro.

2. In a separate bowl, whisk together lime juice, avocado oil, cumin, garlic/garlic powder and a pinch of sea salt.

3. Toss dressing with salad, and taste for seasoning; adding more lime juice, salt or cumin as desired.

Keeps in fridge for 3-4 days.

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© 2019 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. 

Headshots Marie Guagliardo Photography

Information on this site is intended to be informational and inspirational only and is not to be taken as medical diagnosis or treatment. Please consult with a trusted healthcare practitioner before making any changes.