Description
A vibrant and flavorful salad combining sweet corn, black beans, and quinoa, perfect for summer gatherings.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup sweet corn (fresh or frozen)
- 1 can black beans (drained and rinsed)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 green bell pepper (diced)
- 1/2 red onion (chopped)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon cumin
Instructions
- Rinse the quinoa under cold water to remove bitterness.
- In a pot, combine rinsed quinoa and water or broth, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed.
- If using fresh corn, cook it by grilling or boiling until tender and cut kernels off the cob. For frozen corn, steam until heated through.
- In a large bowl, combine cooked quinoa, sweet corn, black beans, diced bell peppers, and red onion.
- In a small bowl, whisk lime juice, olive oil, salt, pepper, and cumin together.
- Pour dressing over salad mixture and toss gently to combine. Add chopped cilantro and adjust flavors as needed.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Taste before serving and adjust lime juice and seasoning as necessary. The salad is best when allowed to chill to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa salad, summer salad, vegan salad, healthy recipes, potluck