Quinoa Black Bean Salad
Quinoa black bean salad with cilantro and lime is a delicious and easy lunch or dinner to make ahead and eat all week.
Ingredients
- 1 cup dry quinoa, cooked to package instructions
- 1 can black beans. rinsed and drained
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- cooking spray
- 1 cup frozen corn kernels
- 1/3 cup chopped fresh cilantro leaves
- salt and pepper to taste
- juice of 1 large lime, plus additional lime slices for serving leftovers (You can use more, but I just like a hint of lime)
- Avocado slices for serving (I like to salt my avocado)
Instructions
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Cook the quinoa according to package instructions and allow it to cool. I like to put mine in the fridge.
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Coat a large skillet with cooking spray, and sauté the onions and red pepper over medium heat for about 5 minutes.
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Add a sprinkle of salt and pepper, plus the corn and cook, stirring until heated through, about 2 minutes.
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Add the quinoa and veggie mixture to a large bowl, along with the black beans and cilantro.
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Squeeze the juice from one large lime over the top, and toss to combine. Taste to see if you want to add more salt and pepper.
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Top with sliced/ diced avocado for serving. You can serve immediately at room temperature, or use this as a make-ahead meal (refrigerate leftovers).
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For leftovers, I recommend adding more lime juice and fresh avocado just prior to eating.
Recipe Notes
You can also use this as a side dish. I would estimate that it makes 6 side dish sized servings, versus 3 to 4 larger meal-sized servings.