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Chili-Lime Quinoa Black Bean Salad with Corn

Chili-Lime Quinoa Black Bean Salad with Corn
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Chili-Lime Quinoa Black Bean Salad with Corn is a vibrant, refreshing dish that’s perfect for any occasion. This salad celebrates the best of summer with its colorful ingredients and zesty flavors. Packed with protein-rich quinoa and black beans, it’s both nutritious and filling, making it an ideal choice for busy weeknights or family gatherings. Whether served as a main course or a delightful side at your next barbecue, this easy-to-make salad is sure to impress everyone at the table. With just a handful of simple ingredients and minimal prep time, you can enjoy a delicious meal that’s as wholesome as it is satisfying.

Ingredients

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  • 3/4 cup uncooked quinoa
  • 1 1/2 cup water
  • 1 medium bell pepper, diced
  • 1/2 medium red or yellow onion, diced
  • 1 cup grape tomatoes, halved
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 medium avocado, cubed
  • Juice of 2 limes
  • 1/3 cup avocado oil or olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon fine salt
  • Pinch of cayenne (optional)

Instructions

  1. Rinse quinoa under cold water. In a saucepan, bring 1½ cups of water to boil, add quinoa, reduce heat to low, cover, and simmer for 10-15 minutes until water is absorbed. Let sit covered for five minutes before fluffing with a fork.
  2. In a small bowl or jar, whisk together lime juice, avocado oil (or olive oil), cumin, chili powder, garlic powder, and salt to create the vinaigrette.
  3. In a large bowl, combine cooled quinoa with diced bell pepper, onion, tomatoes, black beans, corn, cilantro, and avocado. Drizzle with vinaigrette and toss gently to coat.
  4. Serve immediately or chill in the fridge for at least 30 minutes for enhanced flavors.

Nutrition

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