Corn & Quinoa Caprese Salad
A hearty, vibrant salad packed with vitamins and protein.
Marlynn Schotland, Urban Bliss Life
either chopped or torn
cooked corn kernels
either 1 cup frozen kernels, cooked; or kernels from about 2-3 cooked corn on the cobs
sliced mozzarella cheese
chopped fresh basil leaves
salt and pepper to taste
Cook quinoa according to package directions.
Cook corn - fresh or frozen - and set aside.
Allow quinoa and corn to cool at room temperature before adding to the salad.
In a small bowl, combine olive oil and balsamic vinegar; set aside.
In a large bowl, combine remaining ingredients.
Slowly pour olive oil + balsamic vinegar dressing over salad and mix gently.
Salt and pepper to taste, as needed.
This recipe makes 4 main entree salads, or it can feed up to 8-10 people if serving as a side salad at a potluck, picnic, or party.
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