Corn and Black Bean Quinoa Salad

A south-western spin on a quinoa salad
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Recipe Courtesy of Aggie’s Kitchen and Bush’s Beans

“You can pretty much always feel good about eating a protein rich salad like this when you are hungry and don’t want to sabotage all of your efforts at the gym (if you know what I mean!).”

-Aggie

6
Servings
323
Calories Per Serving
Deliver Ingredients

Ingredients

For the Corn and Black Bean Quinoa Salad

  • 3 Cups cooked quinoa, chilled
  • 15-ounce Can black beans, such as Bush's Organic Black Beans, drained and rinsed
  • 2 Cups frozen corn, defrosted
  • 2 Green bell peppers, chopped
  • 2 Jalapeños, minced
  • Handful cilantro, chopped
  • 2 Green onions, chopped
  • 4 Limes, squeezed (approximately 1/2 cup of juice)
  • 1/4 Cup olive oil
  • 1 Teaspoon cumin
  • Salt and pepper, to taste

Directions

For the Corn and Black Bean Quinoa Salad

In a jar or air tight container, combine lime juice, olive oil, cumin, salt, and pepper. Shake vigorously until well combined, or whisk together well in a small bowl.

In large bowl, combine chilled quinoa, black beans, green peppers, jalapenos, chopped cilantro, chives or green onion (if using), and dressing. Gently toss till completely combined. Taste for salt and pepper.

Serve at room temperature or chilled. Can be made ahead of time and stored in refrigerator.

Nutritional Facts

Total Fat
12g
18%
Sugar
4g
N/A
Saturated Fat
2g
8%
Protein
11g
21%
Carbs
49g
16%
Vitamin A
21µg
2%
Vitamin B6
0.4mg
18.2%
Vitamin C
56mg
93%
Vitamin E
3mg
14%
Vitamin K
26µg
33%
Calcium
74mg
7%
Fiber
11g
44%
Folate (food)
111µg
N/A
Folate equivalent (total)
111µg
28%
Iron
4mg
21%
Magnesium
104mg
26%
Monounsaturated
7g
N/A
Niacin (B3)
2mg
10%
Phosphorus
271mg
39%
Polyunsaturated
2g
N/A
Potassium
637mg
18%
Riboflavin (B2)
0.2mg
14.7%
Sodium
728mg
30%
Thiamin (B1)
0.3mg
18.7%
Zinc
2mg
11%