Quinoa and Black Bean Salad with Corn, Peppers, and Lime-Cilantro Dressing
Equipment
- Saucepan
- Mixing Bowl
- Whisk
Ingredients
- 1 cup quinoa
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels, thawed if frozen
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 limes, juiced
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- Rinse the quinoa under cold water. Place it in a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and let it cool to room temperature.
- In a large mixing bowl, combine the cooled quinoa, black beans, corn, diced red bell pepper, and diced yellow bell pepper.
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper until smooth. Stir in most of the chopped cilantro.
- Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated. Sprinkle the remaining cilantro on top before serving.
Notes
Cook the quinoa ahead and chill it so it absorbs the lime dressing without turning mushy. If you want less heat, swap one bell pepper for a milder variety, or add a pinch more cumin if the flavor needs extra depth after chilling.
Course: Salad
Cuisine: Mexican
Equipment: Saucepan, Mixing Bowl, Whisk
Cuisine: Mexican
Equipment: Saucepan, Mixing Bowl, Whisk