Description
A refreshing salad featuring quinoa, corn, and black beans.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- Remove from heat and let it sit for 5 minutes. Fluff with a fork.
- In a large bowl, combine black beans, corn, bell pepper, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Add quinoa to the vegetable mixture and pour the dressing over it.
- Toss gently to combine.
- Chill for at least 30 minutes before serving.
Notes
- This salad can be stored in the refrigerator for up to 3 days.
- Add avocado for extra creaminess.
- Adjust seasoning according to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: corn and black bean quinoa salad