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Bowl of black bean quinoa salad with corn, peppers, and fresh herbs

Black Bean Quinoa Salad

A bright, high-fiber quinoa salad with black beans, corn, peppers, tomatoes, avocado, and a lime cumin dressing. About 8 g fiber per serving.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: Mexican-inspired
Calories: 294
Ingredients Method Notes

Ingredients
  

Salad
  • 1 cup dry quinoa 170 g, rinsed
  • 2 cups water
  • 1 can black beans 15 oz, drained and rinsed
  • 1 1/2 cups corn kernels
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/2 small red onion finely diced
  • 1/2 cup fresh cilantro chopped
  • 1 ripe avocado diced, add before serving
Lime Cumin Dressing
  • 3 tbsp extra virgin olive oil
  • 1/4 cup fresh lime juice about 2 limes
  • 1 garlic clove grated
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp honey or maple syrup
  • 3/4 tsp salt
  • black pepper to taste

Method
 

  1. Rinse the quinoa, then simmer with 2 cups salted water, covered, for 15 minutes.
  2. Rest covered 5 minutes, fluff, and spread on a sheet to cool 10–15 minutes.
  3. Whisk the dressing ingredients together.
  4. Combine the quinoa, beans, corn, pepper, tomatoes, onion, and cilantro. Toss with the dressing.
  5. Rest at least 15 minutes or chill up to 4 days. Fold in avocado just before serving.

Notes

Keep avocado separate for meal prep. Refresh leftovers with lime and salt. Refrigerate up to 4 days; do not freeze. Nutrition is an estimate.