Black Bean and Corn Quinoa Salad
A vibrant, nutritious, and colorful salad that combines black beans, corn, and quinoa, perfect for warm-weather gatherings and meal prep.
Ingredients
Main Ingredients
- 1 cup quinoa Rinse under cold water before cooking.
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 piece bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Rinse the quinoa under cold water.
- In a saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the quinoa is fluffy.
Mixing
- In a large bowl, combine the black beans, corn, bell pepper, red onion, tomatoes, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Add the cooked quinoa to the vegetable mixture and pour the dressing over. Toss to combine.
Serving
- Serve immediately or refrigerate for later; this salad actually tastes even better the next day!
Notes
Store leftovers in an airtight container for up to 3 days. Consider adding avocado for creaminess or jalapeños for a kick.