Lunch · Side
Quinoa Black Bean Salad with Lime
Quinoa with black beans, corn, red pepper and lots of cilantro in a lime and cumin dressing.
⏱ 35 min (15 min prep, 20 min cooking)
🍽 Serves 6 · about 1 cup
make aheadlunchboxbudget
vegetariangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Quinoa
- 1 cup Quinoa, rinsed
- 2 cup Water
Salad
- 1 can Black beans (canned), drained and rinsed
- 1½ cup Frozen corn, thawed
- 1 Red bell pepper, diced
- ½ Red onion, finely chopped
- 1 Jalapeño pepper, seeded and minced (optional)
- ¾ cup Fresh cilantro, chopped
Dressing
- ¼ cup Lime juice (bottled)
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Honey
- ¾ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium saucepan with lid, fine-mesh strainer, large bowl.
- Bring the quinoa and water to a boil, cover and simmer on low 15 minutes. Let stand 5 minutes, fluff and cool.
- Whisk the lime juice, oil, cumin, honey and salt in a large bowl.
- Add the quinoa, beans, corn, pepper, onion, jalapeño and cilantro and toss.
Make aheadKeeps 4 days in the fridge.
↺ LeftoversWrap it in a tortilla with cheese, or scoop it up with chips.
🧒 With kidsLeave out the jalapeño. Kids like it scooped with tortilla chips.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.