Fiesta Warm Black Bean and Corn Salad

(serves 4)
Fiesta Warm Black Bean and Corn Salad

  • 1/2 cup millet or quinoa
  • 1 cup water
  • pinch sea salt
  • 1/4 cup raw apple cider vinegar
  • 1 to 3 Tbs extra-virgin olive oil
  • 1 Tbs lime juice
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • pinch organic sugar
  • cayenne to taste
  • 1 can drained black beans
  • 2 cups fresh or frozen cooked corn
  • 1/2 cup finely chopped onion
  • cilantro


  1. Bring water to a boil in a small saucepan.  Add millet or quinoa and a pinch of salt.  Reduce heat and simmer 15 minutes or until water is absorbed and grain is soft.
  2. Combine next six ingredients for dressing.  Set aside.  Combine black beans, corn, onion and cooked millet or quinoa.  Pour dressing over ingredients black beans and grains.
  3. Gently mix and garnish with cilantro.


Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010).  She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at She can be reached at (425) 776-4689.


This recipe was featured in our October Sound Outlook in 2011



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