Prep Time: 15 mins
Total Time: 25 mins
Meal Type: Lunch, Dinner, Side
Source: Living Plate Rx
Servings: 6
Ingredients
- 1 1/2 cups quinoa
- 1 1/2 cups black beans, canned, rinsed and drained
- 1 1/2 cups corn, frozen, defrosted
- 1 medium bell pepper, red, seeded and chopped
- 4 medium scallions, chopped
- 1 tsp garlic, finely minced
- 1/4 cup cilantro, fresh, chopped fine
- 1/4 tsp cayenne pepper optional
- 1/3 cup lime juice
- 1/2 tsp salt
- 1 1/4 tsp ground cumin
- 1/4 cup olive oil
- salt & pepper to taste
Directions
Prep
- Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2¼ cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to large bowl and allow to cool.
Make
- Once quinoa has cooled, add beans, corn, bell pepper, scallions, garlic, cilantro, and cayenne (if using) and toss to combine.
- In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well. If desired, add salt and pepper, to taste.
Tips from Elisa and Ellen: Set yourself up for a success by preparing this salad at the start of the week and enjoying as leftovers for lunch, a grab & go dinner, or an easy side throughout the week. Check out our “How To Prep A Bell Pepper“ in our culinary videos resources.
Source: Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.