Black Bean and Quinoa Salad
A refreshing and protein-packed salad with black beans, quinoa, corn, lime, and cilantro, perfect for a quick and filling lunch.
10 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
31g protein
61g carbs
11g fat
Ingredients
For 4 servings
- 1 cup quinoa
- 2 cups water
- 15 oz canned black beans
- 1 cup frozen edamame
- 15 oz canned corn kernels
- 1 cup cherry tomatoes
- 1/2 red onion
- 1/4 cup cilantro
- 2 lime
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the quinoa thoroughly under cold water.
- 2
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until all water is absorbed.
- 3
While quinoa cooks, rinse and drain the black beans, and corn. If the edamame is frozen, defrost it in a microwave for about 2-3 minutes.
- 4
Chop the cherry tomatoes, finely dice the red onion, and roughly chop the cilantro.
- 5
In a large mixing bowl, combine cooked quinoa, black beans, edamame, corn, cherry tomatoes, red onion, and cilantro.
- 6
Juice the limes and pour the lime juice over the salad. Drizzle with olive oil and season with salt and pepper to taste.
- 7
Toss the salad gently to combine all ingredients well.
- 8
Serve immediately or refrigerate for later use.
Cook it this week.
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