Description
A light and fresh salad made with quinoa, black beans, and colorful vegetables, perfect for hot summer nights.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup corn (frozen or fresh)
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Start by rinsing the quinoa under cold water.
- Combine the rinsed quinoa and water in a pot. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed.
- Fluff the cooked quinoa with a fork and let it cool.
- In a large bowl, combine the black beans, diced red bell pepper, corn, and chopped cilantro.
- Add the cooled quinoa to the vegetable mixture.
- Drizzle lime juice over the salad and season with salt and pepper to taste. Toss everything together until well mixed.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Stir well before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg