Description
This refreshing quinoa black bean salad is perfect for a light meal or side dish, packed with flavor and nutrients.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 2 green onions, sliced
- ¼ cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey (optional)
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until quinoa is cooked and water is absorbed. Let the quinoa cool slightly.
- In a large bowl, mix black beans, corn, diced red bell pepper, green onions, and cilantro.
- In a small bowl, whisk olive oil, lime juice, honey, cumin, salt, and black pepper.
- Add the cooled quinoa to the vegetable mixture.
- Pour the dressing over the salad and toss gently until well combined.
- Serve immediately or chill for 20 minutes for a fresher taste.
Notes
- For added flavor, consider adding diced avocado or jalapeños.
- This salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Mixing, Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg