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Chili-Lime Quinoa Black Bean Salad with Corn Recipe

Chili-Lime Quinoa Black Bean Salad with Corn Recipe
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★★★★★

5 from 25 reviews

A vibrant and refreshing Chili-Lime Quinoa Black Bean Salad with Corn combines protein-packed quinoa, black beans, fresh vegetables, and a zesty lime vinaigrette. Perfect as a light lunch or side dish, this salad offers a harmonious blend of textures and flavors with a hint of spice and creamy avocado.

Ingredients

Scale

Quinoa

  • 3/4 cup uncooked quinoa
  • 1 1/2 cups water

Vegetables & Beans

  • 1 medium bell pepper, diced
  • 1/2 medium red or yellow onion, diced
  • 1 cup grape tomatoes, sliced or halved
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn, thawed (may substitute canned or grilled corn)
  • 1 medium avocado, cubed
  • 1 cup loosely packed cilantro, stems removed and roughly chopped

Dressing

  • 1/3 cup avocado oil or olive oil
  • 2 limes, juiced (about 1/4 cup)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon fine salt
  • Pinch of cayenne pepper (optional – for heat)

Optional

  • 1/2 cup crumbled feta or Cotija cheese (omit for dairy-free and vegan)

Instructions

  1. Prepare the Quinoa: Rinse 3/4 cup of uncooked quinoa thoroughly in a fine mesh strainer under cold water to remove its natural bitterness. In a medium saucepan, bring 1 1/2 cups water to a boil, add the quinoa, reduce heat to low, cover with a lid, and simmer for 10 to 15 minutes or until all the water is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork. Allow it to cool completely before using. You can prepare this a day or two ahead of time for convenience.
  2. Make the Vinaigrette: In a small bowl or mason jar with a lid, combine the juice of 2 limes (about 1/4 cup), 1/3 cup of avocado or olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon fine salt, and an optional pinch of cayenne pepper for added heat. Whisk or shake vigorously until all ingredients are well blended. Set aside.
  3. Assemble the Salad: In a large mixing bowl, combine the cooled quinoa with diced bell pepper, diced onion, sliced grape tomatoes, drained and rinsed black beans, loosely packed chopped cilantro, thawed corn, and cubed avocado. Pour the prepared vinaigrette over the salad and gently toss everything together to coat evenly. Adjust salt to taste if needed.
  4. Garnish and Serve: Garnish the salad with extra cilantro leaves and lime wedges if desired for added freshness and visual appeal.
  5. Storage: Transfer any leftovers to an airtight container and refrigerate. The salad will keep well for 3 to 4 days, allowing flavors to meld beautifully over time.

Notes

  • For a dairy-free or vegan option, omit the crumbled feta or Cotija cheese.
  • You can substitute fresh corn by grilling and cutting the kernels off the cob for a smoky flavor.
  • Rinsing quinoa is essential to remove its natural bitterness and ensure a pleasant taste.
  • Add cayenne pepper according to your spice tolerance to enhance the heat level.
  • This salad can be served chilled or at room temperature.

Nutrition

Keywords: quinoa salad, black bean salad, chili lime, healthy salad, vegetarian salad, gluten-free salad, summer salad, avocado salad

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