Description
Quinoa and black bean salad is a colorful, nutritious dish that combines nutty quinoa and hearty black beans, tossed with crisp bell peppers and a zesty lime dressing. Perfect for summer picnics or meal prep, this delightful salad is not only easy to make but also bursting with flavor. With its vibrant colors and textures, it’s sure to impress at any gathering, whether served as a main dish or side.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 ripe avocado (optional)
Instructions
- Rinse quinoa under cold water to remove bitterness. Cook in a saucepan with 2 cups of water over medium heat until boiling. Reduce heat to low, cover, and simmer for about 15 minutes or until fluffy.
- While the quinoa cooks, chop the bell peppers and red onion.
- In a large bowl, combine cooked quinoa, black beans, chopped vegetables, and cilantro. Mix gently.
- Whisk lime juice and olive oil together; pour over the salad and toss until evenly coated.
- Season with salt and pepper to taste.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 2g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg