Description
This quick, vibrant salad mixes fluffy quinoa with black beans, corn, peppers, avocado, and a tangy lime dressing for a healthy meal.
Ingredients
Scale
- 1 cup quinoa, rinsed well
- 2 cups vegetable broth or water (for cooking quinoa)
- 1 cup canned black beans, drained and rinsed
- 1 cup corn (canned or thawed frozen)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced (add near the end)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
Instructions
- Put 1 cup rinsed quinoa and 2 cups broth in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes.
- Remove from heat and let sit for 5 minutes, then fluff with a fork.
- While quinoa cooks, dice the red and yellow peppers, halve cherry tomatoes, finely chop the red onion, chop cilantro, and drain and rinse black beans.
- In a large bowl, add the cooled quinoa, black beans, corn, diced peppers, red onion, cherry tomatoes, and cilantro. Mix gently.
- In a small bowl, whisk lime juice, olive oil, cumin, chili powder, and salt and pepper until smooth.
- Pour dressing over the quinoa mixture and toss gently until everything is coated. Add diced avocado last and fold it in carefully.
- Cover and chill the salad for at least 30 minutes to let flavors blend.
- Before serving, taste and adjust seasoning with more lime juice, salt, or pepper if needed.
- Garnish with extra cilantro if desired.
Notes
For best results, add avocado just before serving to avoid browning.
- 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: 9g
- Protein: 15g
- Cholesterol: 0mg