Quinoa & Black Bean Salad
A refreshing and nutritious salad with quinoa, black beans, vegetables, and a zesty lime dressing.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 cup quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup corn kernels
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Nutrition Facts
Share this Recipe
Instructions
Cook the quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.
Prepare the dressing: In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper. Set aside.
Combine the salad: In a large bowl, mix the cooled quinoa, black beans, red bell pepper, corn, red onion, and cilantro.
Add the dressing: Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Add the avocado: Gently fold in the diced avocado to avoid mashing it.
Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Chef's Tips
- Quinoa Tip: Rinse quinoa thoroughly before cooking to remove any bitter saponins.
- Make Ahead: This salad can be made a day in advance, but add the avocado just before serving to prevent browning.
- Protein Boost: Add grilled chicken or shrimp for extra protein.
- Spice It Up: Add a diced jalapeño or a dash of hot sauce for some heat.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
