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Elote style salad in a bowl with a fork square

Elote Style Quinoa Salad

  • Author: Lindsay
  • Total Time: 40 minutes
  • Yield: 8 servings 1x


Elote Quinoa Salad made with velvety peppers confit, juicy sweet corn, homemade dressing, cotija cheese, lime, and spices. Perfect for summer and so, so good! 


Units Scale


  • 1 cup Simple Nature Organic Quinoa, uncooked
  • 5 ears sweet corn, cut off the cob
  • 1 can Simply Nature Organic Black Beans, rinsed
  • 1 package mini sweet peppers, sliced into small rings (about 23 cups)
  • olive oil for cooking
  • 1 cup chopped fresh cilantro


  • 1/3 cup Burman’s Mayonnaise
  • 1/4 cup buttermilk
  • 1 clove garlic, grated
  • 1 teaspoon Stonemill Chili Powder
  • 1/2 to 1 teaspoon salt
  • juice and zest of two limes
  • Pueblo Lindo Grated Cotija Cheese for topping


  1. Cook quinoa and prep ingredients. 
  2. Drizzle a generous amount of olive oil in a skillet and add the pepper rings. Cook over medium heat, stirring occasionally, for about 20 minutes or until very soft and roasty-looking. Squeeze a little lime juice in the pan to lift all the browned bits off the bottom of the pan when you’re done! More flavor!
  3. Whisk up the dressing ingredients. Taste and adjust. It’s okay if it’s super salty – it’s going on a bunch of raw, unseasoned ingredients so we want it to have lots of flavor!
  4. Toss ingredients or arrange in a bowl just before serving (quinoa, corn, beans, peppers, cilantro, and topped with dressing and cheese). Serve with grilled chicken, dip with chips, or on its own as a meal!
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Toss
  • Cuisine: Mexican-Inspired

Keywords: elote quinoa salad, elote salad, elote recipe