Quinoa and Black Bean Salad

Savor the vibrant flavors of this Quinoa and Black Bean Salad, a refreshing and nutritious option for lunch or a light dinner. Packed with protein-rich quinoa and hearty black beans, this salad is a complete meal that delivers both satisfying texture and essential nutrients.

Fresh vegetables add crunch and color, while a zesty lime dressing ties everything together with a burst of tangy flavor. High in protein, fiber, and essential amino acids, this salad is as nourishing as it is delicious. Perfect for beginners, it requires no cooking skills—just mix and serve!

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1/4 cup olive oil
• Juice of 2 limes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa: In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool slightly.
2. Prepare the Vegetables: In a large mixing bowl, combine the black beans, red bell pepper, cherry tomatoes, red onion, corn, and cilantro.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, salt, and pepper.
4. Combine Ingredients: Add the cooked quinoa to the vegetable mixture. Pour the dressing over the salad and toss everything together until well mixed.
5. Add Avocado: Gently fold in the diced avocado.
6. Serve: Serve the salad immediately or chill in the refrigerator for 30 minutes before serving for a refreshing, cold option.