Quinoa Salad with Black Beans, Corn, and Avocado - Vegan

The Southwestern Quinoa Delight is a vibrant and healthful salad that brings together the bold flavors of black beans, corn, and avocado with the wholesome goodness of quinoa. Topped with a zesty lime dressing, this salad offers a delightful combination of textures and tastes that is sure to please any palate.

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Temps de préparation 15

Temps de cuisson 15

Temps total 30

Type de plat Salad

Cuisine Mexican

Portions servings

Calories 350 kcal

Ingrédients

1 cup quinoa, rinsed

2 cups water

1 can black beans, drained and rinsed

1 cup corn kernels, fresh or frozen

1 large avocado, diced

1 pint pint cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

In a medium saucepan, bring the quinoa and water to a boil. Reduce to a simmer, cover, and cook until the quinoa has absorbed all the water, about 15 minutes. Fluff with a fork and set aside to cool.
In a large bowl, combine the black beans, corn, avocado, cherry tomatoes, red onion, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and black pepper.
Add the cooled quinoa to the large bowl with the vegetables and beans. Pour the dressing over the salad and toss to combine.
Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

Nutrition (per 100g)

Keyword avocado, black beans, corn, easy recipe, fiber rich, fresh ingredients, gluten-free, healthy lunch, high-protein, meal prep, Mexican cuisine, nutritious, quinoa salad, satisfying salad, summer salad, vegan, vibrant colors, wholesome meal

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Quinoa Salad with Black Beans, Corn, and Avocado – Vegan