This black bean quinoa salad is a delicious and easy way to enjoy a healthy vegan meal that is full of fresh and zesty flavors. It’s perfect for summer potlucks, BBQs, or casual gatherings. You can make it ahead and store it in the fridge for up to four days. It’s gluten-free too!
Ingredients
- 3/4 cup dry quinoa, rinsed
- 1 1/2 cups water
- 1/4 teaspoon salt
- 1 1/2 cups corn kernels (fresh or frozen)
- 1 15-ounce can black beans, rinsed and drained
- 1/4 cup chopped red onion
- 1/4 cup chopped scallions
- 1 cup chopped tomatoes (or bell pepper)
- 1/4 cup chopped cilantro
- 1 avocado, diced
- zest and juice of one lime
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder (or chili powder)
- salt and pepper to taste
Instructions
- In a small pot, bring the quinoa, water, and salt to a boil. Lower the heat and simmer, covered, until the quinoa is fluffy and the water is absorbed, about 15 minutes. Fluff with a fork and let it cool slightly.
- In a large skillet over high heat, dry-toast the corn kernels until they are charred in spots, stirring occasionally, about 10 minutes. You can also use fresh corn cut off the cob or frozen corn that has been thawed.
- In a large bowl, toss the black beans with the onion, scallions, tomatoes, cilantro, lime zest and juice, olive oil, cumin, smoked paprika, chipotle powder, salt and pepper. Adjust the seasonings to your taste.
- Add the quinoa and the corn to the bean mixture and toss well to combine.
- Refrigerate until ready to serve or up to four days.
- Before serving, fold in the avocado and garnish with more cilantro and lime wedges if desired.
- Enjoy this black bean quinoa salad on its own or over a bed of greens for a satisfying vegan meal.
