Quinoa Black Bean Corn Salad
This healthy Quinoa Black Bean Corn Salad is packed with veggies and will keep you full and satisfied whether you enjoy it as lunch, dinner, or as a side dish!
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Makes: 10 servings
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Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 15 oz. can black beans, rinsed
- 1 ½ tablespoon red wine vinegar
- ¼ teaspoon salt
- ¼ tsp pepper
- 1 ½ cups cooked (or uncooked) corn (I used corn from 2 large ears)
- ¾ cup green bell pepper, finely chopped
- 3 tablespoon diced jalapeño pepper (for less heat, remove seeds)
- ¼ cup chopped parsley
Dressing
- 4 tablespoon freshly squeezed lime juice
- 1 teaspoon salt
- 1 ¼ teaspoon ground cumin
- ¼ cup extra virgin olive oil
Instructions
- In a medium saucepan, bring quinoa and water to a boil. Lower heat, cover saucepan and let simmer until all water is absorbed, about 15-20 minutes. Fluff quinoa with a fork. Transfer to a large bowl and let cool.
- Put black beans in a small bowl and toss with red wine vinegar, salt, and pepper.
- Once quinoa is cooled, add black beans, corn, chopped green pepper, jalapeño, and parsley to bowl and toss to mix. Pour dressing over salad and toss to coat.
Dressing
- In a small bowl, whisk together lime juice, salt, and cumin. Slowly add olive oil to bowl, whisking the entire time.
Notes
- Salad can be made ahead of time and kept in fridge. I actually think it's more delicious on the 2nd day!
- Salad is best if brought to room temperature before serving.
- This should serve about 10-12 as a side dish or 4-6 as an entree.
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