Description
A vibrant and nutritious quinoa salad loaded with black beans, corn, and a zesty honey-lime dressing, perfect for potlucks and meal prep.
Ingredients
- 1 cup quinoa (white or tricolor)
- 2 cups water or vegetable broth
- 1 can black beans, rinsed and drained (about 15 oz)
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons honey
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold running water in a fine-mesh sieve to remove bitter saponins. Drain well.
- Combine the rinsed quinoa and 2 cups water or broth in a medium saucepan. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for about 12–15 minutes until the liquid is absorbed and the quinoa looks translucent.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool.
- Put the black beans, corn, diced red pepper, red onion, and chopped cilantro in a large mixing bowl.
- Whisk together lime juice, honey, olive oil, and salt in a small bowl. Adjust seasoning as needed.
- Add the cooled quinoa to the veggie and bean mixture. Gently toss to combine.
- Fold in the diced avocado last to avoid mashing it. Taste and season with more salt, pepper, or lime if necessary.
- Serve immediately or refrigerate for 30–60 minutes to let flavors meld.
Notes
To make it vegan, swap honey for agave or maple syrup. Store in an airtight container for 3-4 days, adding avocado fresh for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican