Chili-Lime Quinoa Black Bean Salad with Corn
Chili-Lime Quinoa Black Bean Salad with Corn is a vibrant and refreshing dish that combines the wholesome goodness of quinoa, black beans, and fresh vegetables, all tossed in a zesty chili-lime vinaigrette. This colorful salad is perfect for summer barbecues or as a quick weeknight dinner alongside your favorite grilled proteins. Each bite bursts with flavor, making it an ideal choice for family gatherings or casual get-togethers. Not only is it delicious, but it’s also packed with plant-based protein and fiber, ensuring you feel satisfied and nourished. Best of all, this salad is incredibly easy to prepare, so you can whip it up in no time!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately six people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 3/4 cup uncooked quinoa
- 1 1/2 cups water
- 1 medium bell pepper, diced
- 1/2 medium onion, diced
- 1 cup grape tomatoes, halved
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 medium avocado, cubed
- Juice of 2 limes
- 1/3 cup avocado oil or olive oil
Instructions
- Rinse quinoa under cold water. In a saucepan, cook quinoa in water over high heat until boiling. Reduce heat to low, cover, and simmer for 10–15 minutes until water is absorbed. Let cool.
- In a bowl or jar, whisk together lime juice, avocado oil, cumin, chili powder, garlic powder, and salt.
- In a large bowl, combine cooled quinoa with bell pepper, onion, tomatoes, black beans, corn, and avocado. Pour dressing over salad and toss gently.
- Serve immediately with additional cilantro and lime wedges if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg