Spicy black bean and fresh corn quinoa with pickled jalapeno and chipotle

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy black bean and fresh corn quinoa with pickled jalapeno and chipotle

Spicy black bean and fresh corn quinoa with pickled jalapeno and chipotle

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 860 Calories/Serving

35 Minutes

This Southwestern-style dish pairs hearty black beans and sweet fresh corn with nutty quinoa, tart pickled jalapeno and smoky chipotle for a flavor-packed dish that’s brightened by fresh cilantro, lime and salty Cotija cheese. This dish becomes even more flavorful as the ingredients have time to infuse, making it a great leftover for lunch.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ear fresh sweet corn
  • ¾ cup red quinoa
  • 2 shallots
  • 1 pickled jalapeño
  • 1 chipotle chile in gluten-free adobo
  • 1 avocado
  • small bunch cilantro
  • 1 cup black beans
  • 2 limes
  • ¼ cup crumbled Cotija cheese
  • 1 teaspoon ground cumin

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Boil corn

Bring 2 cups lightly salted water to a boil over high heat in a small saucepan. Shuck corn and cut away kernels with a sharp knife. Cook in boiling water until bright yellow and still crisp, 2 to 3 minutes. Drain and let cool in a large bowl.


Cook quinoa

In the same saucepan bring quinoa, a pinch of salt and 1 ½ cups water to a boil. Reduce to a simmer, cover and cook until all the water is absorbed, 15 to 20 minutes. Spread onto a baking sheet to cool. Move on to next steps while cooking.


Prep salad ingredients

*Peel shallots and mince.
*Mince jalapeno and chipotle chile. Reserve adobo sauce.
*Peel avocado, remove pit and dice.
*Rinse cilantro and coarsely chop.
*Drain black beans and rinse.
*Juice limes.
In a large bowl, toss shallots, jalapeno, chipotle, avocado, cilantro and black beans together with corn and cheese. Set aside.


Make dressing, toss slaw

Whisk lime juice together with chipotle adobo sauce, ground cumin and 3 tablespoons oil until well blended. Add salt to taste.


Combine, plate

Toss cooled quinoa in the bowl with the rest of the ingredients. Mix in dressing until evenly distributed and serve.