Description
A light and nutritious salad made with quinoa, black beans, and fresh vegetables, perfect for a refreshing meal.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a saucepan, combine quinoa and water; bring to a boil.
- Reduce heat, cover, and simmer for about 15 minutes or until water is absorbed.
- Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine the cooked quinoa, black beans, bell pepper, corn, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Can be served as a side dish or a main course.
- Great for meal prep and can be stored in the fridge for up to 3 days.
- Feel free to add other vegetables like avocado or tomatoes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican