Black Bean and Corn Quinoa Salad
A vibrant and refreshing salad packed with protein-rich quinoa, fiber-filled black beans, and flavorful charred corn. Perfect for summer meals or meal prep!
Ingredients
For the salad
- 1 cup Tri-color quinoa (rinsed thoroughly)
- 1.75 cups Water (for cooking quinoa)
- 1 can Black beans (drained and rinsed) 15 oz / 425g
- 2 cups Corn kernels (fresh or frozen, charred)
- 1 large Red bell pepper (finely diced)
- 1 large Orange bell pepper (finely diced)
- 0.5 small Red onion (minced)
- 1 large Ripe avocado (sliced)
- 0.5 cup Fresh cilantro (chopped)
For the dressing
- 0.25 cup Extra virgin olive oil
- 3 tbsp Lime juice (freshly squeezed)
- 1 tsp Honey (or maple syrup for vegan)
- 0.5 tsp Cumin (ground)
- 0.25 tsp Chili powder
Instructions
Preparation
- In a saucepan, combine the rinsed quinoa and water. Bring to a boil, then cover and simmer on low for 12-15 minutes.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and spread on a tray to cool completely.
- In a hot skillet, sear corn kernels until dark char marks appear (around 4-5 minutes).
- Dice the bell peppers and mince the red onion into uniform pieces.
Mixing
- In a large bowl, whisk together the dressing ingredients.
- Add in the quinoa, black beans, charred corn, and chopped peppers. Toss everything to coat nicely.
- Top with sliced avocado, fresh cilantro, and cracked black pepper just before serving.
Notes
To keep the salad fresh, store it in an airtight container in the refrigerator for up to three days. Refresh with lime juice and cilantro if needed. Rinse quinoa thoroughly before cooking.