Ingredients
Scale
🧺 Ingredients
For the Salad
-
- 1 cup uncooked quinoa
-
- 2 cups water or vegetable broth
-
- 1 cup black beans, rinsed and drained
-
- 1 cup corn kernels (fresh, frozen, or canned)
-
- 1 red bell pepper, diced
-
- ½ red onion, finely chopped
-
- ¼ cup fresh cilantro, chopped
-
- Optional: diced avocado or jalapeño
For the Dressing
-
- ¼ cup olive oil
-
- Juice of 2 limes
-
- 1 tsp ground cumin
-
- ½ tsp chili powder
-
- ½ tsp smoked paprika
-
- ½ tsp salt, or to taste
-
- ¼ tsp black pepper
Instructions
Rinse quinoa under cold water. Combine quinoa and water in a saucepan, bring to a boil, then reduce heat and simmer for 12–15 minutes until liquid is absorbed.
Fluff with a fork and allow to cool slightly.
While quinoa cooks, dice the bell pepper, onion, and chop the cilantro.
Drain and rinse the black beans and corn thoroughly.
In a small bowl, whisk olive oil, lime juice, cumin, chili powder, smoked paprika, salt, and pepper until emulsified.
Add quinoa to a large mixing bowl. Stir in beans, corn, bell pepper, onion, and cilantro.
Pour dressing over the salad and toss until evenly coated.
Taste and adjust salt or lime as needed.
Let the salad sit for 10 minutes before serving to allow flavors to blend.