Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chili-Lime Quinoa Black Bean Salad with Corn

Chili-Lime Quinoa Black Bean Salad with Corn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kaylee
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves about 4 people 1x
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Description

Chili-Lime Quinoa Black Bean Salad with Corn is a vibrant, nutritious dish that perfectly captures the essence of fresh ingredients. This salad is not only a delightful addition to your summer gatherings but also an easy, healthy option for busy weeknights. Bursting with flavor from the zesty chili-lime vinaigrette, it combines protein-rich quinoa and black beans with colorful veggies like bell peppers, grape tomatoes, and creamy avocado. Whether served as a side dish or enjoyed as a light meal topped with grilled chicken or chickpeas, this salad is sure to impress family and friends alike. Plus, it’s make-ahead friendly and keeps well in the fridge, making it ideal for meal prep. Get ready to enjoy a refreshing twist that brightens every table.

Ingredients

Scale
  • 3/4 cups uncooked quinoa
  • 1 1/2 cup water
  • 1 medium bell pepper, diced
  • ½ medium red or yellow onion, diced
  • 1 cup grape tomatoes, sliced or halved
  • 1 (15-ounce) canned black beans, drained and rinsed
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1 cup frozen corn, thawed
  • 1 medium avocado, cubed
  • 1/3 cup avocado oil or olive oil
  • 2 limes, juiced (about ¼ cup)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon fine salt
  • Pinch of cayenne (optional)

Instructions

  1. Rinse 3/4 cup quinoa under cold water. In a medium saucepan, bring 1 1/2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 10-15 minutes until water is absorbed. Let sit covered for 5 minutes before fluffing.
  2. While the quinoa cools, mix together 1/3 cup avocado oil (or olive oil), juice of 2 limes, 1/2 teaspoon cumin, garlic powder, chili powder, salt, and optional cayenne in a small bowl or jar.
  3. In a large bowl, combine cooled quinoa with diced bell pepper, onion, grape tomatoes, black beans, cilantro, corn, and cubed avocado. Drizzle vinaigrette over the mixture and toss gently.
  4. Garnish with extra cilantro and lime wedges if desired. Serve chilled or at room temperature.

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 320
  • Sugar: 3g
  • Sodium: 290mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 10g
  • Protein: 10g
  • Cholesterol: 0mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.easycookinspo.com/chili-lime-quinoa-black-bean-salad-with-corn/