Southwest Quinoa Salad with Black Beans and Corn

Southwest Quinoa Salad with Black Beans and Corn is a refreshing and nutritious dish for summer days or as a side for any meal. Packed with protein from quinoa and black beans, sweetness from corn, and a zesty lime dressing, this salad offers a variety of flavors and textures. It’s a great option for vegans seeking a fulfilling meal or anyone wanting a flavorful dish. The vibrant colors make it visually appealing, and the simple preparation makes it a convenient recipe for busy weeknights.

Ingredients

• 1 cup quinoa, cooked
• 1 15 oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1 medium red bell pepper, diced
• 1 whole avocado, diced
• 1/4 cup cilantro, chopped
• 1/4 cup red onion, finely chopped
• 1 whole lime, juiced
• 2 Tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder

Instructions

1. Cook quinoa according to package instructions and let it cool to room temperature.
2. In a large bowl, combine the cooled quinoa, black beans, corn, red bell pepper, avocado, cilantro, and red onion.
3. In a separate small bowl, whisk together the lime juice, olive oil, cumin, chili powder, and a pinch of salt and pepper.
4. Pour the dressing over the quinoa mixture and toss gently to combine evenly.
5. Taste and adjust the seasoning, adding more salt or pepper if needed.
6. Serve the salad chilled or at room temperature.

Keywords: Refreshing, Nutritious, Protein, Zesty

Spice Rack: Cumin, Chili Powder

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Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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