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.
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
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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.
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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.
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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.
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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.
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5
Pour the dressing over the salad and toss to combine. Gently fold in 2 diced ripe avocado. Taste and adjust seasoning, then serve.