Are you tired of boring, bland salads that leave you unsatisfied? Get ready to revolutionize your lunch game with this mouthwatering Quinoa Black Bean Salad that's not just a meal, but a culinary adventure! Packed with vibrant colors, incredible textures, and a zesty lime dressing, this make-ahead marvel is about to become your new obsession. Whether you're a health-conscious foodie or just looking for a delicious way to spice up your diet, this Mexican-inspired dish promises to tantalize your taste buds and keep you coming back for more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 bell pepper, diced
- 1/4 cup red onion, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Start by rinsing the quinoa under cold water in a fine-mesh strainer. This helps to remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
- Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. After that, fluff the quinoa with a fork and set it aside to cool.
- While the quinoa is cooking, prepare the other ingredients. Drain and rinse the black beans under cold water to remove excess sodium and any preservatives.
- If using frozen corn, thaw it by running it under warm water or microwaving it for a minute. If using fresh corn, you can cut the kernels off the cob.
- Dice the bell pepper and chop the red onion and cilantro. Set all the prepared ingredients aside.
- In a large mixing bowl, combine the cooled quinoa, black beans, corn, diced bell pepper, chopped red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper to create a dressing.
- Pour the dressing over the quinoa mixture and gently toss until everything is well combined and coated with the dressing.
- Taste the salad and adjust the seasoning with more salt, pepper, or lime juice if desired.
- Transfer the quinoa black bean salad to an airtight container if making ahead. It can be stored in the refrigerator for up to 3 days.
- When ready to serve, give the salad a good stir and enjoy it chilled or at room temperature.
Tips
- Quinoa Rinse is Crucial: Always rinse quinoa thoroughly to remove the natural coating called saponin, which can make it taste bitter.
- Cooling Technique: Let the quinoa cool completely before mixing to prevent it from becoming mushy and to help the grains maintain their distinct texture.
- Customize Your Salad: Feel free to add extra protein like grilled chicken or tofu, or swap ingredients based on what you have in your pantry.
- Dressing Hack: Make the dressing separately and add it just before serving to keep the salad fresh and prevent sogginess.
- Storage Wisdom: This salad stays fresh in the refrigerator for up to 3 days, making it perfect for meal prep and quick lunches.
- Serve Temperature Flexibility: Enjoy this salad chilled, at room temperature, or slightly warmed - it's delicious in any form!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 11g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
