This vibrant and hearty quinoa and black bean salad is a perfect dish for a light meal or a flavorful side. Packed with plant-based protein, fiber, and an array of nutrients, it’s a satisfying combination of nutty quinoa, earthy black beans, and fresh vegetables. The zesty lime dressing enhances the flavor, giving it a tangy and refreshing kick. Ideal for meal prep, picnics, or as a quick weeknight dinner, this salad is as versatile as it is delicious, and it gets better the longer it sits, allowing the flavors to meld together.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
For the Dressing:
- ¼ cup olive oil
- Juice of 2 limes
- 1 tsp cumin
- 1 tsp chili powder
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Cook the quinoa: Rinse quinoa under cold water. In a medium pot, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and let cool.
- Prepare the salad: In a large bowl, combine the black beans, corn, red bell pepper, red onion, and cherry tomatoes.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, garlic, salt, and pepper.
- Assemble the salad: Add the cooled quinoa to the vegetable mixture, pour the dressing over the salad, and toss to combine.
- Add the finishing touches: Gently fold in the avocado and cilantro. Adjust seasoning to taste.
- Serve: Chill in the fridge for 30 minutes before serving for best flavor, or enjoy immediately.
