Description
A fresh and vibrant salad packed with quinoa, black beans, and crunchy vegetables, perfect for any occasion.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 bell pepper, diced
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked quinoa, black beans, corn, diced bell pepper, diced avocado, and chopped cilantro. Gently mix these ingredients together to ensure they are well-distributed.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until the dressing is well blended.
- Pour the dressing over the salad mixture and toss everything together gently. You want to coat the salad with the dressing without mashing the avocado.
- Serve immediately for a crunchy, fresh taste, or refrigerate for a few hours to let the flavors meld together beautifully.
Notes
For best flavor, serve fresh or refrigerate for a few hours before serving. Add avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg