Description
A refreshing quinoa salad that combines corn, black beans, and fresh vegetables, perfect for meal prep and tastes better overnight.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup sweet corn (canned or frozen)
- 1 cup black beans (cooked or canned, rinsed and drained)
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water for 1-2 minutes to remove any bitterness.
- Combine rinsed quinoa and water in a medium saucepan; bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy.
- Let it cool for a few minutes.
- Combine the cooled quinoa, sweet corn, black beans, diced bell pepper, halved cherry tomatoes, red onion, and cilantro in a large bowl.
- Whisk together lime juice, olive oil, salt, and pepper in a small bowl until well combined.
- Pour the dressing over the salad and toss gently to combine, adjusting seasoning if necessary.
- Serve immediately or refrigerate for later.
Notes
Rinse the quinoa thoroughly to prevent bitterness. Adjust lime juice for preferred acidity. Salad improves in flavor after sitting overnight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg