Black Bean Quinoa Salad
A fresh, vibrant salad packed with protein and fiber, perfect for lunch or as a side dish at your next gathering.
Ingredients
Salad Ingredients
- 1 cup quinoa Rinsed before cooking
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 cup sweet corn Fresh, frozen, or canned
- 1 piece bell pepper, diced
- 1/4 cup lime juice
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- Fresh cilantro for garnish
Instructions
Preparation
- Rinse the quinoa under cold water.
- In a pot, combine the rinsed quinoa with water, bringing it to a boil. Once boiling, reduce heat, cover, and let it simmer for about 15 minutes, or until all the water is absorbed.
- In a large bowl, mix the cooked quinoa with the rinsed black beans, sweet corn, and diced bell pepper.
- In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
- Pour the dressing over the quinoa mixture and toss everything to combine.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
- Serve chilled or at room temperature, garnished with fresh cilantro.
Notes
Store in an airtight container in the refrigerator for up to three days. Consider freezing individual portions for later use.