Description
A delicious and nutritious salad packed with protein from quinoa and black beans, perfect for a light meal or a side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 avocado, diced
- ½ cup corn (canned or frozen)
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon cumin (optional)
Instructions
- Combine quinoa and water or vegetable broth in a medium saucepan. Bring to a boil.
- Reduce heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
- Remove the quinoa from heat and let it cool for a few minutes.
- In a large mixing bowl, combine the cooked quinoa, black beans, cherry tomatoes, bell pepper, avocado, corn, red onion, and cilantro.
- Whisk together lime juice, olive oil, salt, pepper, and cumin in a small bowl.
- Pour the dressing over the salad and toss gently to combine everything.
- Serve immediately or chill in the fridge for about 30 minutes before serving for a refreshing taste.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. For freezing, discard avocado before freezing as it doesn’t freeze well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg