Looking for a vibrant and refreshing dish that’s packed with flavor and nutrition? Look no further than our Cilantro Lime Black Bean Quinoa Salad! This delightful Mexican-inspired salad is not only quick to prepare—taking just 25 minutes from start to finish—but it also bursts with zesty lime and fresh cilantro that will tantalize your taste buds. Perfect as a light lunch or a side dish for your next gathering, this salad is sure to impress your family and friends. Dive into this recipe and discover how easy it is to create a colorful, wholesome meal that’s as delicious as it is beautiful!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water to remove any bitter coating.
- In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is completely absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool slightly.
- While quinoa is cooling, drain and rinse the black beans thoroughly. Pat them dry with a paper towel to remove excess moisture.
- If using frozen corn, thaw it completely and pat dry. If using fresh corn, you can lightly sauté it or use it raw.
- Dice the red onion into small, uniform pieces. Halve the cherry tomatoes and roughly chop the fresh cilantro.
- In a small bowl, squeeze the juice from two limes and whisk to prepare the dressing.
- Add black beans, corn, cherry tomatoes, red onion, and chopped cilantro to the cooled quinoa.
- Pour the lime juice over the salad and gently toss to combine all ingredients.
- Season with salt and pepper to taste, ensuring even distribution of flavors.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, give the salad a quick stir and adjust seasoning if needed. Garnish with additional fresh cilantro if desired.
Tips
- Rinse the Quinoa: Always rinse quinoa before cooking to remove its natural coating, called saponin, which can give it a bitter taste. A fine-mesh strainer works best for this task.
- Fluffing Technique: After cooking, let the quinoa sit covered for 5 minutes to steam. Fluff it with a fork to enhance its texture—this makes it light and airy!
- Fresh vs. Frozen Corn: If using frozen corn, make sure to thaw it completely and pat it dry to avoid excess moisture in your salad. Fresh corn adds a delightful crunch, so consider using it if it’s in season!
- Customize Your Veggies: Feel free to add other vegetables to the salad, such as bell peppers, avocados, or even diced cucumbers for extra crunch and flavor.
- Marinate for More Flavor: Allowing the salad to chill in the refrigerator for at least 30 minutes not only melds the flavors together but also enhances the overall taste.
- Garnish with Extra Cilantro: For a pop of color and freshness, garnish your salad with additional chopped cilantro just before serving.
- Perfect Pairing: This salad pairs wonderfully with grilled chicken or fish, making it a versatile addition to any meal!
Nutrition Facts
Calories: 176kcal
Carbohydrates: 34g
Protein: 9g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
