Quinoa and Black Bean Salad
This Quinoa and Black Bean Salad is a colorful, healthy dish bursting with flavor. Combining fluffy quinoa, hearty black beans, crunchy bell peppers, and sweet corn, all tossed in zesty lime dressing, this salad is perfect for summer gatherings or as a satisfying lunch. Packed with protein and fiber, it’s not just a meal; it’s a celebration of fresh ingredients that will keep you energized throughout the day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup bell peppers, diced (assorted colors)
- 1 cup corn (fresh or frozen)
- ½ cup fresh cilantro, chopped
- ¼ cup lime juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water to remove bitterness. In a medium pot, combine rinsed quinoa with 2 cups of water and bring to a boil over medium heat.
- Once boiling, reduce heat to low and cover. Simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa cooks, chop bell peppers and cilantro. If using fresh corn, cut kernels off the cob.
- In a large bowl, combine cooked quinoa, black beans, chopped veggies, corn, lime juice, and olive oil. Toss gently until evenly coated.
- Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added creaminess, try incorporating diced avocado. - Substitute black beans with kidney beans or chickpeas for variety. - This salad keeps well in an airtight container in the fridge for up to three days.