These black beans have some zip and zest! Ever since our friend, Natalie brought this dish to a gathering, we have been addicted! And, it is an easy and delicious meal to pack for lunch to go, tastes great at room temperature too.
Protein-rich quinoa and black beans combine with an array of colorful and nutritious veggies. Vitamin C abounds, as well as fiber, magnesium, a bit of iron, calcium, vitamin B6, and potassium.
This dish is perfect on it’s own or scooped up with your favorite tortilla chips. Top with avocado if you happen to have some on hand, dig in, and enjoy!
Savory Black Bean Quinoa Salad
4-6
servings15
minutes30
minutesIngredients
1 cup quinoa
2 cups of water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups red, orange or yellow bell pepper*
1/2 – 1 cup fresh or frozen corn (thaw to room temperature)
1 (15-ounce) can black beans, drained and rinsed
5 green onions, finely chopped**
1/4 cup chopped fresh cilantro
salt and ground black pepper to taste
abundant love
Directions
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 10 minutes.
- Set aside to cool.
- Whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a bowl or jar.
- Combine quinoa, bell pepper, black beans, corn, and green onions together in a bowl.
- Pour dressing over quinoa mixture; toss to coat.
- Stir in cilantro; season with salt and black pepper. Serve immediately or chill in the refrigerator. This dish will keep well for a few days too.
Notes
- * Tomatoes will substitute well if you prefer this to colorful bell pepper.
- ** Thin sliced red onions are another variation to the green onions.
- Top with avocado if you wish.
- This dish is just awesome at room temperature, so easy to pack for lunch to go.
Recent Comments