Southwestern Black Bean and Quinoa Salad
15min
15min
1
385
Chef's Note
For a time-saving tip, cook extra quinoa when meal prepping and refrigerate for quick salads like this one. To boost protein content, add 2-3 ounces of grilled chicken or shrimp. The lime in the dressing helps keep the avocado from browning if you're making this ahead of time.
Tags
Ingredients
1/3 cup quinoa
2/3 cup water
1/2 cup black beans
1/4 cup corn kernels
1/4 cup red bell pepper
1/4 cup cherry tomatoes
2 tablespoons red onion
1/4 medium avocado
1 tablespoon cilantro
1 tablespoon lime juice
2 teaspoons extra virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Rinse 1/3 cup quinoa under cold water using a fine mesh strainer.
- 2
In a small saucepan, combine the rinsed quinoa with 2/3 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed and quinoa is tender.
- 3
While quinoa cooks, dice 1/4 cup red bell pepper, halve 1/4 cup cherry tomatoes, finely dice 2 tablespoons red onion, and chop 1 tablespoon cilantro.
- 4
Drain and rinse 1/2 cup black beans. If using canned corn, drain and rinse 1/4 cup corn kernels.
- 5
Dice 1/4 medium avocado into small cubes.
- 6
In a small bowl, whisk together 1 tablespoon lime juice, 2 teaspoons olive oil, 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.
- 7
Once quinoa is cooked, fluff with a fork and allow to cool for 5 minutes.
- 8
In a medium bowl, combine the cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
- 9
Pour the dressing over the salad and gently toss to combine.
- 10
Carefully fold in the diced avocado.
- 11
Serve immediately or refrigerate for up to 24 hours for flavors to meld.
Nutrition Information (per serving)
385
15g
55g
13g
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