Description
A vibrant and nourishing salad featuring black beans, quinoa, and fresh veggies, perfect for any gathering.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 bell pepper, diced (any color)
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine quinoa with 2 cups of water or broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff cooked quinoa with a fork.
- Whisk together lime juice, olive oil, salt, and pepper in a small bowl.
- Combine cooked quinoa with black beans, diced bell pepper, corn, avocado, red onion, cherry tomatoes, and cilantro in a large mixing bowl. Pour the dressing over and gently toss until well coated.
- Chill in the fridge for about 30 minutes before serving.
Notes
For a spicy twist, add jalapeños. To make it a complete meal, toss in grilled chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: salad, black beans, quinoa, vegan, healthy