Description
A fresh and zesty chili-lime quinoa black bean salad loaded with colorful vegetables, hearty beans, and a bright vinaigrette—perfect for summer gatherings or quick healthy meals.
Ingredients
- 3/4 cup uncooked quinoa
- 1 1/2 cups water
- 1 medium bell pepper, diced
- 1/2 medium red or yellow onion, diced
- 1 cup grape tomatoes, halved
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup cilantro, chopped
- 1 cup corn (frozen and thawed, canned, or grilled)
- 1 medium avocado, cubed
- 1/2 cup crumbled feta or Cotija cheese (optional)
- 1/3 cup avocado oil or olive oil
- Juice of 2 limes (about 1/4 cup)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- Pinch of cayenne (optional)
Instructions
1. Rinse quinoa under cold water. In a saucepan, bring quinoa and water to a boil, then reduce heat, cover, and simmer for 10–15 minutes until water is absorbed. Let sit covered for 5 minutes, then fluff and cool.
2. In a small bowl or jar, whisk together lime juice, oil, cumin, garlic powder, chili powder, salt, and cayenne until well combined.
3. In a large bowl, combine cooled quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado.
4. Pour the vinaigrette over the salad and toss until evenly coated. Adjust salt to taste.
5. Top with feta or Cotija if desired and garnish with extra cilantro or lime wedges. Serve immediately or chill before serving.
Notes
Make quinoa ahead of time to save prep time.
Omit cheese to keep the recipe vegan.
Add grilled chicken or shrimp for extra protein.
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 3/4 cup
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg