This protein packed black bean quinoa salad is high in fiber and is Gluten-Free!! Best of all it's ready in 45 minutes and can hold well for several days making it a perfect vegetarian weeknight meal or a great side dish to have on hand!
Course: Main Course, Salad, Side Dish
Keyword: blackbean, quinoa, salad
Author: Sarah Ricci
2cupsQuinoa Cooked1 cup dry yields 2 cups cooked
1/4cupOilavocado or extra virgin
1/2tspCayenne Pepperoptional for heat
115 oz canBlack Beans
1cupFrozen Sweet Cornorganic, thawed
1Red Bell Pepperchopped
1Red Onionchopped, about 1 cup
1Large Handful of Cilantrochopped, about 1/2 cup
1AvocadoOPTIONAL - cubed on side for serving
Prepare 2 cups cooked quinoa as instructed on package.
While quinoa is cooking, prepare the dressing in a large bowl by whisking together the oil, cumin, garlic, lime, salt, and cayenne. Set dressing aside and let flavors come together.
In a small skillet over medium heat saute frozen corn with butter until warm about 4-5 minutes. Sautéing frozen corn keeps it crisp, bright and flavorful.
Drain black beans and chop veggies. Add cooled quinoa to the bowl with dressing and gently fold in the beans and chopped veggies.
Add in the chopped cilantro and feta and gently mix. Chill the salad for 30 minutes before serving so all the flavors come together.
I love dicing up fresh avocado to serve on the side with this dish to sneak in some Heart-Healthy Monounsaturated Fatty Acids!! Plus avocado is awesome on everything right?!