Southwestern Quinoa Salad
Spice up your outdoor gatherings with this mouthwatering southwest quinoa salad, featuring black beans, corn, and a zesty lime juice dressing. This salad is fantastic for meal prep lunches and dinners.
Servings: 7 Servings
Calories: 177kcal
Ingredients
- 1 cup quinoa rinsed well and drained
- 2 cups cold water
- ¾ cup canned black beans rinsed and drained
- ¾ cup corn kernels fresh or frozen (defrosted)
- ¼ cup minced cilantro
The dressing
- 3 tablespoons fresh lime juice
- 2 teaspoons agave nectar or honey (not vegan)
- 1 teaspoon ground cumin
- 1 teaspoon seeded & minced chipotle pepper (sold in cans, in adobo sauce)
- ¼ teaspoon kosher salt or to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Combine the rinsed quinoa and water in medium saucepan set over high heat. Once the water boils, cover and reduce the heat to low. Cook until all of the water is absorbed, 15 to 20 minutes.
- Fluff with a fork and transfer to a large baking sheet. Spread the quinoa evenly on the baking sheet and allow it to cool.
- Stir the black beans, corn kernels and cilantro into the quinoa. Add the chipotle dressing to the quinoa and gently toss to combine. Serve right away or store in the refrigerator in an airtight container.
The dressing
- In a small bowl, whisk together the lime juice, agave nectar, ground cumin, chipotle pepper and salt. While whisking constantly, slowly add the extra-virgin olive oil to the chipotle mixture to form a dressing.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.75cup | Calories: 177kcal | Carbohydrates: 25.2g | Protein: 3.9g | Fat: 6.1g | Saturated Fat: 0.6g | Sodium: 46.8mg | Fiber: 4g | Sugar: 2.4g