Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.
- Remove from heat and let it cool for 10 minutes.
- In a large bowl, combine black beans, corn, bell peppers, cherry tomatoes, red onion, and avocado.
- In a separate small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
- Add the cooled quinoa to the vegetable mixture and pour the dressing over the top.
- Toss gently to combine all ingredients.
- Garnish with fresh cilantro and serve chilled or at room temperature.
Notes
- For added spice, consider adding diced jalapeños.
- This salad can be made a day in advance; the flavors will deepen as it sits.
- Substitute lime juice with lemon juice for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg