Description
A colorful, nutrient-dense quinoa salad with black beans, corn, avocado, and a zesty lime-cumin dressing. Perfect for meal prep, picnics, or as a hearty side dish!
Ingredients
Scale
- Salad Base:
- 1 cup uncooked quinoa (or 3 cups cooked)
- 1 (15 oz) can black beans, rinsed/drained
- 1 cup corn kernels (fresh, frozen/thawed, or roasted)
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- Dressing:
- 1/4 cup olive oil
- 3 tbsp lime juice (about 2 limes)
- 1 tsp lime zest
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional Add-ins:
- 1 cup cherry tomatoes, halved
- 1 jalapeño, seeded/minced
- 1/4 cup cotija or feta cheese
- Tortilla strips for crunch
Instructions
- Cook quinoa: Rinse quinoa thoroughly. Cook with 2 cups water according to package instructions. Fluff and cool.
- Make dressing: Whisk together olive oil, lime juice/zest, cumin, chili powder, garlic, salt, and pepper.
- Combine: In a large bowl, mix cooled quinoa, black beans, corn, bell pepper, and red onion. Gently fold in avocado and cilantro.
- Dress: Pour dressing over salad and toss gently to combine.
- Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve with optional toppings and extra lime wedges.
Notes
- Meal prep tip: Store dressing separately; add avocado before serving
- Gluten-free: Ensure all ingredients are GF-certified
- Vegan option: Omit cheese or use nutritional yeast
- Protein boost: Add grilled chicken or shrimp
- Storage: Keeps refrigerated 3-4 days (avocado may brown)
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad/Side Dish
- Method: No-Cook (except quinoa)
- Cuisine: Southwest/Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg