Description
Quinoa and Black Bean Salad is a nutritious and refreshing dish that combines cooked quinoa with black beans, corn, fresh vegetables, and a zesty lime dressing. This salad is celebrated for its high protein content, thanks to the quinoa and black beans, making it a great option for vegetarians and those seeking a plant-based protein source.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced (optional)
- 1/4 cup olive oil
- Juice of 2 limes
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the quinoa:
Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it cool. - Prepare the dressing:
In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper. - Mix the salad:
In a large bowl, combine the cooled quinoa, black beans, corn, bell pepper, red onion, and cilantro. - Add dressing:
Pour the dressing over the salad and toss gently to combine. - Add avocado:
If using, gently fold in the diced avocado just before serving. - Serve:
Chill in the refrigerator for 30 minutes if desired, then serve cold or at room temperature.
Notes
This salad is not only delicious but also loaded with plant-based protein and fiber. Feel free to customize it with your favorite veggies or a splash of lime for extra zest. Perfect for meal prep, picnics, or a quick healthy bite!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Keywords: Quinoa and Black Bean Salad