My Mexican Black Bean Quinoa Salad is a healthy dish you will love! It's also a perfect side dish for Summer gatherings or to make ahead as a quick meal prep salad. I especially love the flavors in this Mexican Black Bean Quinoa Salad, from the smoky cumin and subtle sweetness from the corn to the spicy heat from the fresh Jalapeno and the chili powder.
Ingredients
1¼cupquinoadry and rinsed
2½cupslow-sodium chicken broth
115-ounce can reduced-sodium black beans, drained and rinsed
115.25-ounce can low-sodium whole kernel corn, drained and rinsed
1red bell pepperdiced
6green onionsthinly sliced
¼cupchopped fresh cilantro
1jalapeño pepperseeded and finely diced
⅓cuplime juice
¼cupextra virgin olive oil
2tablespoonsred wine vinegar
1teaspoonground cumin
½teaspoonsalt
½teaspoonblack pepper
Instructions
In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the seeds are translucent and have "spiraled out," 12 to 15 minutes. Uncover, fluff with a fork, and set aside to cool for 5 minutes.
In a large bowl, combine the black beans, corn, bell pepper, green onions, cilantro and jalapeño. Add the cooled quinoa and stir to mix all the ingredients well.
In a small bowl, whisk together the lime juice, olive oil, vinegar, cumin, salt and pepper.
Pour the dressing over the quinoa mixture and stir to evenly combine. Refrigerate for at least 1 hour before serving.