Dive into a burst of vibrant flavors with our Mexican Quinoa Black Bean Salad! This refreshing dish is not only a feast for the eyes but also a powerhouse of nutrition, perfect for those looking to spice up their meal prep. In just 25 minutes, you can whip up a colorful salad that’s packed with protein, fiber, and zesty lime goodness. Whether you're hosting a gathering or simply craving a healthy lunch, this recipe will have everyone asking for seconds. Ready to tantalize your taste buds? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Start by rinsing the quinoa under cold water in a fine-mesh strainer. This helps remove the natural coating called saponin, which can give quinoa a bitter taste.
- 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 the quinoa is fluffy and the water has been absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the quinoa is cooking, prepare the other ingredients. If using frozen corn, you can thaw it by placing it in a bowl of warm water for a few minutes, or you can microwave it for 1-2 minutes until heated through.
- Dice the red bell pepper into small pieces and chop the cilantro finely. Set aside.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced red bell pepper, and chopped cilantro.
- Next, squeeze the juice of one lime over the salad mixture. This adds a fresh, zesty flavor and helps to brighten the dish.
- Season the salad with salt and pepper to taste. Start with a pinch of each and adjust according to your preference.
- Gently toss all the ingredients together until well combined. Be careful not to mash the quinoa or black beans.
- Let the salad sit for about 5-10 minutes to allow the flavors to meld together. This can be served immediately or chilled in the refrigerator for later.
- Serve the Mexican Quinoa Black Bean Salad as a side dish or a light main course, garnished with additional cilantro if desired.
Tips
- Rinse Your Quinoa: Always rinse quinoa under cold water before cooking. This step removes the saponin coating, preventing any bitterness and ensuring a pleasant flavor.
- Perfectly Cooked Quinoa: To achieve fluffy quinoa, remember to let it sit covered after cooking for an additional 5 minutes. This allows any remaining moisture to be absorbed.
- Fresh Ingredients: For the best taste, use fresh lime juice and cilantro. Fresh herbs can elevate the flavor profile of your salad significantly.
- Customize Your Veggies: Feel free to add other vegetables like diced avocado, cherry tomatoes, or jalapeños for a personal twist on the recipe.
- Chill for Flavor: Letting the salad sit for 5-10 minutes before serving allows the flavors to meld beautifully, enhancing the overall taste.
- Meal Prep Friendly: This salad can be made in advance and stored in the refrigerator for up to 3 days, making it a great option for meal prep.
- Serve It Up: This salad works wonderfully as a side dish or a light main course. Consider serving it with grilled chicken or fish for a complete meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 14g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
