Chili Lime Quinoa Black Bean Salad
By Ava Mitchell
This colorful Quinoa Black Bean Salad, tossed in a zesty chili-lime vinaigrette, is a vibrant addition to any summer meal. With a delightful mixture of bell peppers, avocado, grape tomatoes, corn, red onion, and fresh cilantro, this dish blends hearty and refreshing textures. It's perfect for summer potlucks, picnics, or as a light main course, offering nourishment from an array of vegetables and the wholesome goodness of quinoa and black beans.
Ingredients
- •3 cup water
- •3 cup uncooked quinoa
- •1 medium bell pepper (diced)
- •0.5 medium red onion (diced or substitute yellow onion)
- •1 cup grape tomatoes (sliced or halved)
- •1 can black beans (drained and rinsed)
- •1 cup cilantro (loosely packed, stems removed and roughly chopped)
- •1 cup corn (frozen, thawed or canned)
- •1 medium avocado (cubed)
- •0.5 cup feta cheese (or cotija cheese, optional)
- •0.33 cup avocado oil (or olive oil)
- •2 medium limes (juiced)
- •0.5 teaspoon ground cumin
- •0.5 teaspoon garlic powder (or substitute one clove garlic, minced)
- •0.25 teaspoon chili powder
- •0.5 teaspoon fine salt
- •cayenne pepper (optional for more heat)
Instructions
- 1
Rinse 3/4 cup uncooked quinoa in a fine mesh strainer under cold water.
- 2
In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa to a boil.
- 3
Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed.
- 4
Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool.
- 5
In a small bowl or mason jar with cover, combine lime juice, oil, cumin, chili powder, garlic powder, and salt.
- 6
Whisk or shake to combine well. Set aside.
- 7
Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado.
- 8
Add the vinaigrette to the bowl and toss to coat.
- 9
Add additional salt to taste.
- 10
Garnish with additional cilantro and lime wedges if desired.
- 11
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition (per serving)
Calories
200
Protein
5g
Fat
11g
Carbs
21g
