This visually vibrant salad combines a medley of fresh, wholesome ingredients, making it a delight for the eyes and the palate. Each bite is a burst of flavors with the tanginess of lime, the earthiness of cumin, and the freshness of cilantro. Perfect for a quick lunch, a light dinner, or as a side dish, this quinoa and black bean salad is not only delicious but also packed with protein and nutrients to keep you energized throughout the day.
Pin this recipe
Print this recipeIngrédients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or canned)
- 1 red red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is tender and water is absorbed.
- Let the quinoa cool slightly.
- In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, corn, red bell pepper, red onion, and fresh cilantro.
- In a small bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss to combine.
- Serve immediately or refrigerate for an hour to allow flavors to meld.
Nutrition
Serving: 100g | Calories: 260kcal | Carbohydrates: 39g | Protéines: 9g | Fat: 8g | Sucre: 3g