Corn And Black Bean Quinoa Salad

Corn And Black Bean Quinoa Salad
4.2 from 5 ratings
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
  • 3 cup cooked quinoa, chilled
  • 15-ounce can black beans, such as bush's organic black beans, drained and rinsed
  • 2 cup 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
  1. 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.
  2. 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.
  3. Serve at room temperature or chilled. Can be made ahead of time and stored in refrigerator.