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Quinoa and Black Bean Salad with Bell Peppers and Cilantro

Quinoa and Black Bean Salad

Discover the perfect blend of nutrition and flavor with our Quinoa and Black Bean Salad. This easy-to-make, gluten-free, and vegan salad is packed with protein, fiber, and vibrant vegetables like bell peppers, cherry tomatoes, and avocado, all tied together with a tangy lime dressing. Perfect for meal prep, this salad makes a nutritious and delicious lunch or dinner. Try this healthy salad recipe today and enjoy a refreshing burst of flavors!
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 People
Course: Main Course, Salad, Side Dish
Calories: 252
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Cup Quinoa rinsed
  • 2 Cups Water
  • 1 Can Black beans (15 oz) Rinsed and drained
  • 1 Cup Corn kernels Fresh, canned, or frozen
  • 1 Red bell pepper Diced
  • 1 Small red onion Finely chopped
  • 1 Avocado Diced
  • 1 Cup Cherry tomatoes Halved or diced
  • ¼ Cup Fresh cilantro Chopped
  • ¼ Cup Olive oil
  • 2 Limes Juiced
  • 2 Cloves garlic minced
  • 1 tsp Ground cumin
  • Salt and pepper to taste

Equipment

  • 1 Medium Saucepan To cook the quinoa.
  • 1 Mixing Bowl A large bowl to combine all the salad ingredients.
  • 1 Small Bowl For preparing the dressing.
  • 1 Whisk To mix the dressing ingredients together.
  • 1 Cutting board For chopping the vegetables.
  • 1 Knife To dice the vegetables and avocado.
  • Measuring Cups and Spoons To measure out the ingredients accurately.
  • 1 Colander or Sieve To rinse the quinoa and black beans.
  • 1 Fork To fluff the cooked quinoa.
  • 1 Spatula or Spoon For mixing the salad together.

Method
 

Step 1: Cook the Quinoa
  1. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.
  2. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.
  3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
Step 2: Prepare the Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, salt, and pepper. Set aside.
Step 3: Combine the Ingredients
  1. In a large mixing bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, avocado, cherry tomatoes, and cilantro.
  2. Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are well-coated.
Step 4: Chill and Serve
  1. For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.
  2. Serve the salad cold or at room temperature, garnished with additional cilantro if desired.

Notes

Tips and Variations

  • Storage: This salad keeps well in the refrigerator for up to 3 days. Just give it a good stir before serving.
  • Protein Boost: Add grilled chicken, shrimp, or tofu for an extra protein boost.
  • Spice it Up: If you like a bit of heat, add a diced jalapeño or a pinch of cayenne pepper to the dressing.
  • Crunch Factor: Top the salad with some toasted pumpkin seeds or sunflower seeds for added crunch.