Chili-Lime Quinoa Black Bean Salad with Corn
Tossed in a simple chili-lime vinaigrette this quinoa black bean salad is full of flavor and fresh vegetables. It's the perfect summertime salad whether your serve it up at a backyard barbecue or as a weeknight dinner with your favorite grilled protein.
Ingredients
- ¾ cupsuncooked quinoa
- 1 ½ cupwater
- 1 mediumbell pepper, diced
- ½ mediumred or yellow onion, diced
- 1 cupgrape tomatoes, sliced or halved
- 1canned black beans, drain and rinsed
- 1 cuploosely packed cilantro, stems removed and roughly chopped
- 1 cupfrozen corn, thawed (may substitute canned corn or grilled corn off the cob)
- 1 mediumavocado, cubed
- ½ cupcrumbled feta or cotija cheese, optional (omit for dairy-free and vegan)
- ⅓ cupavocado oil or olive oil
- 2limes, juiced (about ¼ cup)
- ½ teaspoonground cumin
- ½ teaspoongarlic powder
- ¼ teaspoonchili powder
- ½ teaspoonfine salt
- cayenne (optional – add for more heat)
Directions
- 1
first rinse 3/4 cup uncooked quinoa in fine mesh strainer under cold water. In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa to a boil. Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed. Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool. This step can be done a day or two in advance.
- 2
In a small bowl or mason jar with cover, combine the lime juice, oil, cumin, chili powder, garlic powder and salt. Whisk or shake to combine well. Set aside.
- 3
Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado. Add the vinaigrette to the bowl and toss to coat. Add additional salt to taste.
- 4
with additional cilantro and with lime wedges if desired.
- 5
leftovers in an airtight container in the refrigerator for up to 3-4 days