Southwest Black Bean Quinoa Salad
Southwest Black Bean Quinoa Salad
Prep 10 min | Cook 10 min | Total 20 min | Difficulty very easy
A hearty quinoa salad bursting with bold Southwest flavors and plant-based protein.
★ ★ ★ ★ ☆ (4.9/5 from 14,900 home cooks)
How to Prep?
Use the DICER blade for red pepper, corn, and onion.
What You’ll Need
1 cup cooked quinoa
½ cup canned black beans
¼ cup corn
¼ red pepper, diced
2 tbsp red onion, diced
1 tbsp olive oil
Juice of ½ lime
½ tsp cumin
Salt and pepper to taste
Blades to Use
DICER
Instructions
Step 1
Dice red pepper, corn, and onion using the DICER blade.
Step 2
In a bowl, combine quinoa, beans, veggies, and seasonings.
Step 3
Whisk olive oil, lime juice, cumin, salt, and pepper.
Step 4
Pour dressing over salad and toss well.
Step 5
Chill and serve with lime wedges.
For Extra Bite!
Top with diced avocado or a spoonful of salsa.
Nutrition per Serving
Calories 390
Protein 13g
Carbohydrates 42g
Fat 16g
Fiber 7g
Sugar 4g
What You’ll Need
1 cup quinoa, rinsed
1 can (15 oz) black beans, drained and rinsed
1 cup diced corn (fresh or frozen)
1 cup diced tomatoes
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
Juice of 2 limes
1 tbsp olive oil
1 tsp ground cumin
Salt and pepper to taste
Blade to Use
Medium dice blade (for corn, tomatoes, onion)
Fine chop blade (for cilantro)
Instructions
Step 1
Cook quinoa according to package instructions. Let cool.
Step 2
Use your vegetable chopper to dice corn, tomatoes, and red onion, and finely chop cilantro.
Step 3
In a large bowl, combine quinoa, black beans, corn, tomatoes, onion, and cilantro.
Step 4
Whisk lime juice, olive oil, cumin, salt, and pepper. Pour over salad and toss well.
Step 5
Portion into meal prep containers. Refrigerate up to 4 days.
For Extra Bite!
Add diced avocado
Top with sliced jalapeños
Serve with tortilla chips
Add shredded cheddar cheese
Nutrition (Per Serving)
Calories 390
Protein 16g
Carbohydrates 55g
Fat 8g
Fiber 9g
Sugar 5g
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