Description
A refreshing and nutritious salad made with quinoa, corn, and black beans.
Ingrédients
L'échelle
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit for 5 minutes. Fluff with a fork.
- In a large bowl, combine black beans, corn, red bell pepper, red onion, and cilantro.
- Add cooked quinoa to the bowl.
- In a small bowl, whisk lime juice, olive oil, salt, and pepper.
- Pour dressing over the salad and mix well.
- Chill in the refrigerator for 30 minutes before serving.
Notes
- Great as a side dish or main course.
- Can be stored in the fridge for up to 3 days.
- Add avocado for extra creaminess.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Salad
- Méthode: Mixing and boiling
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 220
- Sucre: 2g
- De Sodium: 300mg
- La graisse: 7g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 36g
- La fibre: 8g
- La protéine: 8g
- Le taux de cholestérol: 0mg
Mots-clés: corn and black bean quinoa salad, healthy salad, vegan salad, quinoa recipes