By Penny McDowell
Rinse the black beans under running water to remove any excess salt if canned. Let them drain fully.
Chop the red bell pepper into small, bite-sized pieces.
Roughly chop the cilantro leaves and set aside.
Combine the cooked quinoa, black beans, corn, and red bell pepper in a large mixing bowl.
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
Pour the dressing over the quinoa mixture and toss gently to combine all the ingredients evenly.
Fold in the chopped cilantro gently into the salad mixture.
Adjust seasoning with additional salt and pepper if desired. Serve immediately or chill in the fridge for about 30 minutes for the flavors to meld.
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This Salad Vegetarian Healthy Quick and Easy recipe is ready in 20 minutes and features Cooked quinoa, Black beans, Corn kernels (fresh or frozen) and other delicious ingredients. Contains 250 calories total.
Rinse the black beans under running water to remove any excess salt if canned. Let them drain fully.
Chop the red bell pepper into small, bite-sized pieces.
Roughly chop the cilantro leaves and set aside.
Combine the cooked quinoa, black beans, corn, and red bell pepper in a large mixing bowl.
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
Pour the dressing over the quinoa mixture and toss gently to combine all the ingredients evenly.
Fold in the chopped cilantro gently into the salad mixture.
Adjust seasoning with additional salt and pepper if desired. Serve immediately or chill in the fridge for about 30 minutes for the flavors to meld.
Calories per Serving: 250
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