Fiesta Summer Salad

Fiesta Summer Salad

This Fiesta Salad is going to kill it at your next summer BBQ! The perfect crunch and a big burst of flavors!
Prep Time 20 mins
Total Time 20 mins
Course Lunch, Main Dish, Salads
Cuisine Low Carb, Mexican, Seasonal, Vegan
Servings 4 servings


  • 3 whole organic ears of corn cut off of husk - kept raw and sweet
  • 1 1/2 -2 cups organic quinoa cooked (about 1 cup dry)
  • 1 15 oz can organic black beans washed and rinsed
  • 1 whole organic red bell pepper chopped / julienned
  • 1 large green onion chopped
  • 1/2 small red onion sliced long ways
  • 1/4 cup cilantro chopped
  • 2-3 whole limes juiced (about 2 tbsp)
  • 1 whole jalepeno seeded and chopped small - optional
  • 1 cup organic chunky salsa to take and put on last
  • 1/4 cup cashew cream / sour cream optional to top - see below for how to make cashew cream
  • 1 whole avocado optional to tp
  • 1 tbsp taco seasoning homemade or store bought
  • 1 tsp Sea salt


  • Husk and cut corn off of the cobb. Mix Quinoa, rinsed black beans, corn, bell pepper, green onion, red onion, cilantro, jalepeno in a large bowl, add in taco seasoning and stir.
  • Before you serve (over greens or with a big bag of organic blue corn tortilla chips) stir in lime juice, 1 tsp sea salt, and top with salsa, avocado and cashew cream sauce (1/2 cup soaked cashews, 1/2 water from soaked cashews, 1 tsp sea salt blended together)
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