Southwest Black Bean and Corn Quinoa Salad

Name: Southwest Black Bean and Corn Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup quinoa, rinsed; 2 cups water or vegetable broth; 1.5 cups black beans, drained, rinsed; 1.5 cups frozen or canned corn, drained if canned; 1 red bell pepper, diced; 2 ripe avocado, diced; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 3 tbsp fresh lime juice; 3 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp kosher salt

Hearty vegan quinoa salad loaded with black beans, charred corn, roasted peppers, and avocado, tossed in a smoky cumin-lime dressing. Protein-packed and great for meal prep.

35 minEasyServes 4310 cal/serving

MexicanSaladStovetopVeganVegetarianHigh FiberGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumAlcohol-Free

Ingredients

1 cup quinoa, rinsed
2 cups water or vegetable broth
1.5 cups black beans, drained, rinsed
1.5 cups frozen or canned corn, drained if canned
1 red bell pepper, diced
2 ripe avocado, diced
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
3 tbsp fresh lime juice
3 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp kosher salt

Instructions

1

Combine 1 cup rinsed quinoa and 2 cups water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and let cool for 5 minutes.
2

While the quinoa cooks, heat a dry skillet over medium-high heat. Add 1.5 cups drained if canned frozen or canned corn and cook without stirring for 3-4 minutes until lightly charred. Set aside.
3

In a small bowl, whisk together 3 tbsp fresh lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp kosher salt to make the dressing.
4

In a large bowl, combine the cooled quinoa, 1.5 cups drained, rinsed black beans, charred corn, 1 diced red bell pepper, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
5

Pour the dressing over the salad and toss to combine. Gently fold in 2 diced ripe avocado. Taste and adjust seasoning, then serve.

Questions

How long does Southwest Black Bean and Corn Quinoa Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Southwest Black Bean and Corn Quinoa Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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