Inca Salad

  • Prep Time: 8 mins
  • Total Time: 8 mins
  • Servings: 4-6
  • Ingredients

  • 2cupsquinoa, cooked
  • 1cupfrozen corn
  • 1 (16ounce) cans pink beans, drained and rinsed
  • 1tomato, chopped
  • 1bunchgreen onion, chopped
  • 1/4 cup cilantro or 1/4 cupItalian parsley, chopped
  • 2tablespoonslemon juice
  • 1teaspooncumin, ground
  • Tabasco sauce
  • Directions

  • Combine all ingredients.
  • Serve with the bottle of hot sauce on the side, so each diner can add more heat to his or her taste.
  • Reviews

  • “Instructions for the salad are lacking but the salad is wonderful.I have never made quinoa before but this had such a great flavor and cruch.I really liked the cilantro and hot sauce together.I think this would also be great with Rotel tomatoes and green chilis.The important thing to note about making quinoa is that it must be rinsed very well or will turn out bitter.”

  • “I would add olive oil and something zesty like red hot chile pepper flakes.We liked it.”

  • “This was a fantastic salad. I substituted fava beans for the pink beans. This is one of my favourite recipes right now. Thanks!”

  • “I made up a half batch of this for lunch and I have managed to eat most of it myself!This is SO good!I ended up using black beans as that was what was in the cupboard.I didn’t add any Tabasco to mine but I may try that next time.This is SO good.I used Recipe #16399 to prepare the quinoa before I cooked it.No bitterness at all!Thank you so much for posting!”

  • “I’m really surprised that no one has tried this one until now.Maybe with the growing popularity of grains, this one will grab some more interest.I used petit diced canned tomatoes instead of fresh — since the fresh ones were rather tasteless. Also chose cilantro over parley.The resulting salad was really pleasant and made a wonderful filling brown bag lunch.I can see lots of wonderfal variations such as using lime juice instead of lemon juice or red onions instead of scallions. Thanks Dancer.”

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