Description
A protein-rich, colorful salad combining fluffy quinoa with black beans, corn, and Mexican-inspired flavors, perfect for meal prep or summer gatherings.
Ingredients
Scale
- 2 cups quinoa, rinsed
- 1 can black beans, drained
- 2 cups corn kernels
- 2 bell peppers, diced
- 1 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 2 teaspoons cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook quinoa according to package instructions. Let cool.
- Combine cooled quinoa with beans, corn, peppers, onion, and tomatoes.
- Whisk lime juice, olive oil, cumin, salt, and pepper. Pour over salad.
- Toss well, garnish with cilantro. Chill for 30 minutes before serving.
Notes
- Make ahead: stores well for up to 4 days
- Rinse quinoa thoroughly to remove bitterness
- Add diced avocado just before serving
- Can be served warm or cold
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320
- Sodium: 245mg
- Fat: 9g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 12g