Southwestern Black Bean and Quinoa Salad
Fluffy quinoa, sweet corn, and hearty black beans tossed in a zesty cumin-lime dressing with diced bell peppers and fresh cilantro.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Latin
- Difficulty: Easy
- Cost: $2.43/serving
Dietary
- Vegetarian
- Vegan
- Pescatarian
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Fiber
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- healthy
- fresh
- tangy
- crowd-pleaser
- budget-friendly
- quick
Ingredients
- 1 cup quinoa (uncooked, rinsed)
- 2 cup water
- 1 can canned black beans (15 oz can, rinsed and drained)
- 1 can canned sweet corn (15 oz can, drained)
- 1 red bell pepper (diced)
- 0.5 cup fresh cilantro (chopped)
- 3 tablespoon olive oil
- 3 tablespoon lime juice (freshly squeezed)
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.75 teaspoon salt
Instructions
- Combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Remove quinoa from heat, fluff with a fork, and let cool for 5 minutes.
- In a small bowl, whisk together 3 tablespoons olive oil, 3 tablespoons lime juice, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 3/4 teaspoon salt.
- In a large bowl, combine the cooked quinoa, 1 can drained black beans, 1 can drained sweet corn, 1 diced red bell pepper, and 1/2 cup chopped fresh cilantro.
- Pour the lime dressing over the salad and toss well to combine thoroughly.
Notes
Flavors intensify overnight as the quinoa absorbs the dressing. Keeps refrigerated for up to 5 days.
Nutrition (per serving)
- Calories: 448
- Protein: 14.9 g
- Carbohydrates: 68.3 g
- Fat: 13.9 g
- Fiber: 12.1 g
- Sodium: 890 mg
- Saturated Fat: 1.5 g
- Sugar: 12.3 g