Description
A healthy, fresh, and satisfying salad packed with protein-rich quinoa, black beans, corn, bell peppers, and a zesty homemade dressing. This colorful salad is perfect for meal prep, a quick lunch, or as a side dish at your next barbecue.
Ingredients
Units
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt & pepper to taste
Instructions
- Cook the Quinoa: Rinse quinoa under cold water. In a pot, add 2 cups water for every 1 cup quinoa. Bring to a boil, cover, and simmer for 15 minutes, until water is absorbed. Fluff with a fork and let cool.
- Prep the Veggies: While quinoa cooks, dice red bell pepper, chop cherry tomatoes, and finely dice red onion. If using fresh corn, slice off the cob; if using frozen or canned, rinse and drain.
- Make the Dressing: In a bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper until combined.
- Toss the Salad: In a large bowl, combine quinoa, black beans, corn, bell pepper, tomatoes, and red onion. Drizzle with dressing and toss gently. Stir in cilantro.
- Serve: Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow flavors to marinate.
Notes
- Fluff the quinoa: Ensure you fluff the quinoa to keep it light and airy.
- Meal prep: This salad is great for meal prep. Just store the dressing separately and mix right before serving.
- Customize your veggies: Feel free to add or swap veggies like avocado, roasted sweet potatoes, or cucumber.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 250
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg