Description
This Black Bean Veggie Quinoa Salad is a vibrant, nutrient-packed meal perfect for any occasion. Loaded with protein, fiber, and essential vitamins, it’s a healthy and delicious option for a light lunch, side dish, or meal prep. With fresh veggies, quinoa, black beans, and a zesty lime dressing, this gluten-free, vegan salad is an easy and satisfying way to eat clean.
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cooked quinoa
- 2 cups mixed veggies (bell peppers, corn, red onions, tomatoes)
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Pre-Cook Quinoa: Rinse 1 cup of quinoa under cool water. Cook according to package instructions until fluffy.
- Prepare Veggies: Rinse the black beans, dice the fresh vegetables, and finely chop the cilantro.
- Mix the Salad: In a large bowl, combine the cooked quinoa, black beans, and mixed veggies.
- Dress and Garnish: Drizzle with olive oil and fresh lime juice. Add chopped cilantro, and season with salt and pepper.
- Chill: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Tip: Store the dressing separately if you plan to store leftovers to prevent sogginess.
- Variations: Add avocado for a creamy texture, sprinkle feta or goat cheese for a tangy twist, or include roasted corn or diced cucumbers for extra crunch.
- Spicy Option: Add jalapeños or chili flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-cook, stovetop for quinoa
- Cuisine: American
