Southwest Quinoa Salad with Black Beans and Corn

Enjoy a vibrant and nutritious Southwest Quinoa Salad with black beans and corn, offering bold flavors and a satisfying crunch.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
2. In a large bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper.
4. Pour the dressing over the quinoa salad and toss to combine.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
6. Serve the salad cold or at room temperature. Enjoy!

Save This Recipe

---

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.

---