Black Bean, Corn, and Quinoa Salad Recipe
This is a wonderful Southwestern-style salad with black beans, corn, and quinoa dressed with avocado oil that is quick to toss together.
Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite.
Quinoa and black beans are tossed in a refreshing lime-cilantro vinaigrette for a quick and protein-packed lunch or side dish.
Loved it! So did mom and dad! I halved the red pepper and red onion. But could probably be made as is. Also used a can of corn, not frozen. Used tri color quinoa. Added avocado right before serving. DELICIOUS!
Dressed simply with lime juice and olive oil, this fresh-tasting black bean quinoa salad is ready in 30 minutes.
This recipe is great! The addition of lime zest gives it a nice boost of flavor. I added a red bell pepper for extra flavor and substituted canola oil for avocado oil, because I don't have any. I omit the cilantro for the picky eaters--I'm sure it would balance well with the lime though. I juiced the lime used for the zest--it doesn't make sense to use the packaged lime juice when you have the better fresh option. I make this salad all the time, and even the carnivores in my family love it. Thanks!
Great side dish. We like more spices so I added a jalapeno. Also added some zucchini to just keep amping up the veggies.
This was easy and delicious. I added chopped avocado.