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

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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.

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Questions

What is Southwest Black Bean and Corn Quinoa Salad?

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. This reference files it under Mexican salad: made on the stovetop, rated easy and about 35 minutes start to finish.

Why fold instead of stir in Southwest Black Bean and Corn Quinoa Salad?

Step 5 reads: "Gently fold in 2 diced ripe avocado." Folding keeps the air you just beat in. Stirring at step 5 would knock it out and the result would come out dense.

What can I use instead of smoked paprika in Southwest Black Bean and Corn Quinoa Salad?

The entry for Southwest Black Bean and Corn Quinoa Salad calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Is Southwest Black Bean and Corn Quinoa Salad gluten-free?

Yes. As written, nothing in the ingredient list for Southwest Black Bean and Corn Quinoa Salad is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the water.

How many calories are in Southwest Black Bean and Corn Quinoa Salad?

One serving (the recipe makes 4) is about 310 calories, with 11 g protein, 36 g carbohydrate and 11 g fat, plus 8 g fiber and 250 mg sodium. The figures are estimates computed from the ingredient list.

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