Description
A hearty and nutritious salad combining quinoa, black beans, corn, and a zesty dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 cup corn, canned or frozen
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water, then combine with water in a pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is fluffy.
- Let quinoa cool to room temperature.
- In a large bowl, combine black beans, corn, bell peppers, red onion, cherry tomatoes, and avocado.
- In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
- Add cooled quinoa to the vegetable mixture and pour dressing over.
- Toss gently to combine and garnish with cilantro.
- Serve chilled or at room temperature.
Notes
- For extra flavor, marinate the salad for a few hours before serving.
- This salad can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or proteins like grilled chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg