Description
A vibrant, protein-packed salad combining fluffy quinoa with fresh vegetables, black beans, and zesty Mexican-inspired flavors. Perfect for meal prep, picnics, or as a healthy side dish.
Ingredients
Scale
- 1½ cups uncooked quinoa
- 1 can (15 oz) black beans, rinsed
- 2 cups corn kernels (fresh or frozen)
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 avocado, diced
- ⅓ cup red onion, finely chopped
- ½ cup fresh cilantro, chopped
Dressing:
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook quinoa according to package directions. Let cool completely.
- In a large bowl, combine cooled quinoa, black beans, corn, tomatoes, bell pepper, avocado, onion, and cilantro.
- Whisk together all dressing ingredients in a small bowl. Pour over salad and toss gently to combine.
Notes
- For best results, cool quinoa completely before mixing with other ingredients
- Can be made up to 2 days ahead (add avocado just before serving)
- Store leftovers in an airtight container for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 290mg
- Fat: 14g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g