Kaniwa Corn Salad

By Sandra Langton


  • 1 cup kaniwa, rinsed in a fine sieve
  • 2 cups water
  • 2 cups sweet yellow corn, frozen*
  • 1 medium sweet red bell pepper, chopped
  • 1/2 medium Vidalia onion, chopped
  • 1 cup packed, cilantro leaves, rinsed and chopped
  • 1 15 oz. can black beans, drained and rinsed
  • 2 limes, juiced
  • 1/2 teaspoon cumin 
  • 2 teaspoons olive oil 


  1. Mix all ingredients throughly in bowl and top with cilantro
  2. This recipe is so simple, you will want to make it a day ahead of time so you don’t forget it.  We like to serve it cold. 

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