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Vibrant Southwest Black Bean Quinoa Salad

southwest black bean quinoa salad - featured image
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A fresh, colorful, and flavorful salad perfect for summer picnics or quick lunches, packed with protein and vibrant southwest flavors.

Ingredients

Scale
  • 1 cup (185g) dry quinoa, rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (150g) fresh or frozen corn kernels
  • 1 medium red bell pepper, diced
  • ½ small red onion, finely chopped
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ cup fresh cilantro, packed and chopped
  • Juice of 2 limes (about 3 tablespoons / 45ml)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder (optional)
  • Salt and pepper to taste

Instructions

  1. Rinse 1 cup (185g) of dry quinoa under cold running water to remove bitterness. Drain well.
  2. In a medium saucepan, combine quinoa with 2 cups (475ml) water and a pinch of salt. Bring to a boil over medium-high heat; once boiling, reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove from heat and let it sit, covered, for another 5 minutes to steam. Fluff with a fork and let cool completely (about 15-20 minutes).
  4. While quinoa cooks, heat a skillet over medium-high heat. Add 1 cup (150g) corn kernels and cook, stirring occasionally, until lightly charred—about 5-7 minutes. Set aside to cool.
  5. Dice 1 medium red bell pepper, halve 1 cup (150g) cherry tomatoes, and finely chop ½ small red onion. Rinse and chop ¼ cup fresh cilantro. Place all in a large mixing bowl.
  6. Drain and rinse 1 can (15 oz / 425g) black beans. Add them to the bowl with veggies.
  7. In a small bowl or jar, whisk together juice of 2 limes (about 3 tablespoons / 45ml), 3 tablespoons (45ml) olive oil, 1 teaspoon ground cumin, ½ teaspoon chili powder (optional), and salt & pepper to taste.
  8. Add cooled quinoa and charred corn to the mixing bowl. Pour dressing over everything and toss gently but thoroughly to combine.
  9. Cover and refrigerate the salad for at least 30 minutes before serving. Stir and adjust seasoning if needed before serving.

Notes

Rinse quinoa well to remove bitterness. Roasting corn adds smoky sweetness but can be skipped. Chill salad for at least 30 minutes for best flavor. Adjust seasoning after tossing. Quinoa can be cooked up to 3 days ahead and refrigerated. Add avocado just before serving to prevent browning.

Nutrition

Keywords: southwest salad, black bean salad, quinoa salad, healthy summer recipe, plant-based salad, gluten-free salad, vegan salad

Find it online: https://tempotaste.com/vibrant-southwest-black-bean-quinoa-salad-easy-healthy-recipe-for-summer/