Description
A vibrant and flavorful Tex-Mex salad combining quinoa with black beans, corn, and a zesty lime dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a pot, combine the quinoa with the water or vegetable broth and bring to a boil. Reduce the heat, cover, and let it simmer for about 15 minutes or until fluffy.
- Combine the black beans, corn, diced bell pepper, halved cherry tomatoes, diced avocado, finely chopped red onion, and chopped cilantro in a large mixing bowl.
- Whisk together the lime juice, olive oil, cumin, salt, and pepper in a small bowl to make the dressing.
- Add the cooled quinoa to the bowl with the vegetables, then pour the dressing over the mixture and toss gently to combine. Serve immediately or refrigerate for later enjoyment.
Notes
To keep avocado fresh, add it just before serving if you plan to store leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg