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Quinoa Black Bean Salad

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A vibrant and nourishing Quinoa Black Bean Salad, perfect for any gathering and packed with flavors and textures.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water
  • 1 can black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 1 cup corn (canned or frozen)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • Salt and pepper to taste

Instructions

  1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water, bringing them to a boil. Reduce heat to a simmer, cover, and allow it to cook for about 15 minutes until the quinoa is fluffy and has absorbed all the water.
  2. While the quinoa is cooking, grab a large bowl and combine the black beans, diced red bell pepper, diced red onion, corn, and chopped cilantro.
  3. In a small bowl, whisk together the olive oil, freshly squeezed lime juice, salt, and pepper.
  4. Once the quinoa is cooked and has cooled down a bit, add it to the big bowl of veggies.
  5. Drizzle the dressing over the quinoa and vegetable mixture. Gently mix everything well, ensuring all ingredients are coated.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://www.thestationrecipes.com/quinoa-black-bean-salad/

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