Sweet Corn and Black Bean Quinoa Salad
A vibrant and nutritious salad packed with protein, fiber, and fresh vegetables, perfect for a light lunch or side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Latin American
- Diet: Vegan
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup sweet corn (fresh or canned)
- 1 can black beans, rinsed and drained
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove its natural coating.
- Cook the quinoa in a saucepan with water or broth until fluffy.
- Cool the quinoa slightly before adding it to the salad.
- Combine the quinoa, sweet corn, black beans, bell pepper, cucumber, cherry tomatoes, red onion, and cilantro in a bowl.
- Make the dressing by whisking lime juice, olive oil, salt, and pepper.
- Dress the salad and toss to coat evenly.
Notes
Letting the salad sit in the fridge for about an hour enhances the flavors.