Chili-Lime Quinoa Black Bean Salad With Corn
Tossed in a simple chili-lime vinaigrette this quinoa black
bean salad is full of flavor and fresh vegetables. It’s the perfect summertime
salad whether your serve it up at a backyard barbecue or as a weeknight dinner
with your favorite grilled protein.
INGREDIENTS
Ingredients:
- 3/4 cups uncooked quinoa
- 1 1/2 cup water (I used chicken broth for better flavor in the quinoa)
- 1 medium bell pepper, diced
- ½ medium red or yellow onion, diced
- 1 cup grape tomatoes, sliced or halved
- 1(15-ounce) canned black beans, drain and
rinsed
- 1 cup loosely packed cilantro, stems removed
and roughly chopped
- 1 cup frozen corn, thawed (may substitute
canned corn or grilled corn off the cob)
- 1 medium avocado, cubed
- 1/2 cup crumbled feta or Cojita cheese,
optional (omit for dairy-free and vegan)
For
the vinaigrette:
- 1/3 cup avocado oil or olive oil
- 2 limes, juiced (about ¼ cup)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon fine salt
- Pinch of cayenne (optional – add for more heat)
INSTRUCTIONS
- Make the quinoa: first rinse 3/4 cup uncooked quinoa in fine mesh strainer under cold water.
In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa
to a boil. Reduce heat to low; cover with a lid and simmer for 10-15
minutes or until all water is absorbed. Remove from heat, let it sit for 5
minutes covered, then fluff with a fork. Set aside to cool. This step can
be done a day or two in advance.
- Make the vinaigrette: In a small bowl or mason jar with
cover, combine the lime juice, oil, cumin, chili powder, garlic powder and
salt. Whisk or shake to combine well. Set aside.
- Make the salad: Once quinoa is cooled, in a large
bowl combine the quinoa, bell pepper, onion, tomatoes, black beans,
cilantro, corn, and avocado. Add the vinaigrette to the bowl and toss to
coat. Add additional salt to taste.
- Garnish with additional cilantro and with lime wedges if desired.
- Store leftovers in an airtight
container in the refrigerator for up to 3-4 days
