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overhead view of charred corn salad with feta, mint and quinoa in large wooden bowl
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5 from 1 vote

Charred Corn Salad with Feta, Mint and Quinoa

This fresh, summery charred corn salad is packed with quinoa, herbs, avocado and feta cheese and tossed in a light white wine vinegar & lime juice vinaigrette. Perfect for a barbecue side dish!
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: Salad
Servings: 4
Calories: 324kcal
Author: Denise Bustard

Ingredients

Salad

  • ½ cup quinoa uncooked
  • 3 ears corn
  • 1 tablespoon oil
  • ⅓ cup feta cheese crumbled
  • ¼ cup parsley chopped
  • ¼ cup cilantro chopped
  • ¼ cup mint leaves chopped
  • ¼ red onion in slivers
  • 1 avocado cubed

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon lime juice
  • 1 teaspoon honey
  • salt and pepper to taste

Instructions

  • Cook quinoa according to package directions. Set aside to cool.
  • Brush corn with oil. Grill over medium heat, for 20 minutes (or until corn is cooked to your liking), turning every 5 minutes. Set aside to cool. When cooled, cut corn kernels off.
  • Assemble quinoa, corn and remaining salad ingredients in a medium bowl.
  • Shake together dressing ingredients and toss with salad.

Video

Notes

Storage
This salad is best served fresh.
You may leave off the avocado and fresh herbs and store in an air tight container for up to 4 days.
 

Nutrition

Serving: 1/4 batch | Calories: 324kcal | Carbohydrates: 33g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 158mg | Potassium: 592mg | Fiber: 6g | Sugar: 6g | Vitamin A: 755IU | Vitamin C: 16.7mg | Calcium: 90mg | Iron: 2.1mg