Black Bean Quinoa Salad
Black Bean Quinoa Salad is a colorful, nutritious dish that combines protein-packed quinoa, creamy avocado, and fresh veggies, all tossed in a zesty lime dressing. This vibrant salad is perfect for meal prep, potlucks, or as a refreshing side for any occasion. Each bite bursts with flavor and freshness, making it a satisfying and energizing option that you’ll want to enjoy again and again.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 avocado, diced
- ½ cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Chop the red bell pepper and halve the cherry tomatoes. Dice the avocado just before serving to prevent browning.
- In a large bowl, mix the cooled quinoa with black beans, bell pepper, cherry tomatoes, avocado, and cilantro.
- Squeeze fresh lime juice over the mixture and season with salt and pepper to taste. Toss gently until well combined.
- Serve immediately or refrigerate for later enjoyment.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
Keywords: - For added flavor, cook quinoa in vegetable broth instead of water. - Customize by adding corn or jalapeños for extra texture and spice. - Store leftovers in an airtight container for up to five days.