Black Bean, Corn, and Quinoa Salad
A quintessential summer salad. Packed with protein, fiber, and fresh summer produce, this Black Bean, Corn, and Quinoa Salad is easy to make and full of flavor. Ideal for meal prep, BBQs, or as a standalone meal topped with avocado and lime wedges. YUM!
Ingredients
Salad:
- 3 cups cooked and cooled quinoa, 1 cup dry quinoa will yield approximately 3 cups cooked, fluffy quinoa
- 2 cans black beans, rinsed and drained. (~3 cups black beans)
- 1.5 cups corn
- 1 cup (5 ounces) grape tomatoes, quartered
- ½ cup red onion diced
- 1 cup cilantro chopped
Dressing:
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 lime, juiced, (approximately 2 tablespoons of lime juice)
- ½ tablespoon maple syrup
- ½ teaspoon cumin
- ¼ teaspoon salt
Additional toppings:
- 1 avocado, sliced or cubed
- 1 lime, cut into wedges
Instructions
- If you don't have cooked quinoa ready, now is the time to prepare it according to the package directions. Once cooked, set aside to cool a bit before mixing with the other ingredients.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, tomatoes and red onion.
- In a jar with a lid or a small bowl, mix the dressing ingredients: olive oil, red wine vinegar, lime juice, maple syrup, cumin, and salt. Shake or stir until well combined.
- Add the cilantro and dressing to the mixing bowl.
- Stir everything together until well combined.
- Optional: Top with sliced avocado and lime wedges before serving.