Get ready for a fiesta in your mouth.
This Southwest Quinoa & Black Bean Salad has so many different flavors that come together perfectly: Hearty beans and quinoa, sweet corn and crunchy red pepper, tart lime juice, a little zing of jalapeño. It’s a wake-up punch to your taste buds. Healthy and satisfying, it’s perfect to make ahead and pack away for lunches on the go, or scoop onto a bed of lettuce for a tasty salad. You can safely take it along for a summer potluck, or simply serve it alongside some grilled chicken for a yummy, balanced dinner.
One cup of this salad yields about 175 calories. It’s filled with protein and fiber, so it’s sure to help keep you full and satisfied…great for summer dieting, or just a healthy staple to add to your weekly dishes!
- 1 cup cooked quinoa (½ cup uncooked)
- ½ cup chopped red pepper
- 1 cup corn (I used frozen kernels)
- 15 oz. can black beans
- 1/3 cup diced red onion
- 1 green onion, sliced
- 1 roma tomato
- 1 jalapeno, seeded & diced
- 2 tbsp. chopped cilantro
- 2 limes
- salt & pepper to taste
Cook quinoa and set aside to cool down.
Drain and rinse black beans.
Chop up red pepper, red onion, green onion, tomato, jalapeño and cilantro.
Combine all ingredients except limes, salt & pepper.
Cut limes in half and squeeze juice over mixture. If eating immediately, use only 1½ limes. (Save the other half to add the next day, as juices will soak into salad overnight!)
Mix it up…
Serve & enjoy!
Makes about 5 cups total.