Description

A refreshing, protein-packed salad with fluffy quinoa, black beans, crisp veggies, and a bright lime dressing. Perfect for meal prep, potlucks, or a light and healthy meal!

Ingredients

For the Salad:

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 (15 oz) can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup corn (fresh, canned, or frozen)
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1 small jalapeño, minced (optional, for heat)
1/4 cup fresh cilantro, chopped
1 avocado, diced (for serving)

For the Dressing:

3 tablespoons olive oil
Juice of 2 limes
1 tablespoon apple cider vinegar (or red wine vinegar)
1 teaspoon honey (or maple syrup for a vegan option)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Cook the quinoa:
- In a medium saucepan, bring 2 cups of water or broth to a boil.
- Stir in the quinoa, reduce heat to low, cover, and cook for 12-15 minutes, or until the liquid is absorbed.
- Fluff with a fork and let it cool slightly.
Prepare the dressing:
- In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, cumin, garlic powder, salt, and black pepper.
Assemble the salad:
- In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, corn, red bell pepper, red onion, jalapeño, and cilantro.
- Drizzle with the dressing and toss to combine.

Serve:
- Top with diced avocado just before serving.
- Enjoy immediately or chill for 30 minutes for the flavors to meld.

Notes

Store leftovers in the fridge for up to 4 days (without avocado).
Add feta or cotija cheese for extra flavor.

Great as a side dish or topped with grilled chicken or shrimp for a full meal.