Quinoa and Black Bean Salad Cups - Vegan

The Quinoa and Black Bean Salad Cups bring a burst of Southwestern flavors to your table in a creative and refreshing presentation. Nestled within crisp lettuce cups, this salad combines fluffy quinoa, zesty black beans, sweet corn, and juicy cherry tomatoes, all tossed in a tangy lime dressing.

Imprimer la recette Pin Recipe

Temps de préparation 15

Temps de cuisson 15

Temps total 30

Type de plat Salad

Cuisine Mexican

Portions servings

Calories 340 kcal

Ingrédients

1 cup quinoa, rinsed

2 cups water

1 can black beans, drained and rinsed

1/2 cup corn kernels

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup chopped cilantro

1 avocado, avocado, diced

1 jalapeno, jalapeno, seeded and finely chopped

1 lime, lime, juiced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt to to taste

1/4 teaspoon black pepper

Lettuce cups (for serving)

Instructions

In a medium saucepan, bring the quinoa and water to a boil.
Reduce to a simmer, cover, and cook for about 15 minutes or until all the water is absorbed and the quinoa is fluffy.
Allow the quinoa to cool slightly.
In a large bowl, combine the black beans, corn, cherry tomatoes, red onion, cilantro, avocado, and jalapeno.
In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and black pepper.
Pour the dressing over the salad and toss to combine.
Fold in the cooked quinoa and mix until well combined.
Serve the salad mixture in lettuce cups for a refreshing and healthful presentation.

Nutrition (per 100g)

Keyword black bean, dairy-free, easy recipe, fiber-packed, gluten-free, healthy, healthy fats, light meal, lunch ideas, meal prep, Mexican cuisine, nutritious, protein-rich, quinoa, refreshing, salad cups, vegan salad

Tried this recipe?Let us know how it was!

Quinoa and Black Bean Salad Cups – Vegan