Steps to Prepare Skillet Mexican Street Corn Salad

One Skillet Mexican Quinoa

This mexican street corn salad can be served either cold or heated up.

Recipe Summary One Skillet Mexican Quinoa

With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

Ingredients | Skillet Mexican Street Corn Salad

1 tablespoon olive oil

1 jalapeno pepper, chopped

2 cloves garlic, chopped

1 (15 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can fire-roasted diced tomatoes

1 cup yellow corn

1 cup quinoa

1 cup chicken broth

1 tablespoon red pepper flakes, or to taste

1 ½ teaspoons chili powder

½ teaspoon cumin

1 pinch kosher salt and ground black pepper to taste

1 avocado - peeled, pitted, and diced

1 lime, juiced

2 tablespoons chopped fresh cilantro

Directions

Info | Skillet Mexican Street Corn Salad

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : One Skillet Mexican Quinoa

World Cuisine Recipes, Latin American, Mexican,

Images of Skillet Mexican Street Corn Salad

Skillet Mexican Street Corn Salad : This salad is fantastic using frozen corn kernels (i don't thaw first) and toasting them in a skillet.