Quinoa Salad with Black Beans and Corn
A vibrant and filling salad packed with plant-based protein and fiber.
Nutrition per serving
Ingredients
- 1 cup cooked quinoa
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn (fresh or frozen, thawed)
- 1/2 red onion, finely chopped
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Portion guidance
Serve approximately 1.5 cups per serving.
Step-by-step method
- 1
In a large bowl, combine cooked quinoa, black beans, corn, red onion, and cilantro.
- 2
In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- 3
Pour dressing over the quinoa mixture and toss to combine.
- 4
Let sit for at least 10 minutes to allow flavors to meld before serving.
Smart substitutions
Swap
Quinoa
Brown rice or farro
Swap
Black beans
Kidney beans or pinto beans
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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