Dive into a burst of flavor with our Southwest Black Bean Avocado Quinoa Salad! This vibrant dish is not only a feast for the eyes but also a healthy powerhouse packed with protein, fiber, and essential nutrients. Perfect for a quick lunch or a refreshing side at your next gathering, this salad will have everyone asking for seconds. With just 35 minutes of prep and cook time, you can whip up a deliciously satisfying meal that’s as easy to make as it is to enjoy. Ready to impress your taste buds? Let’s get started!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- 1 cup corn, cooked
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Begin by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer. This helps to remove any bitterness and ensures a clean flavor.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the water and is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.
- While the quinoa is cooking, prepare the other ingredients. Drain and rinse 1 can of black beans thoroughly under cold water to remove excess sodium and canning liquid.
- Next, dice 1 ripe avocado and set it aside in a bowl to prevent browning. You can squeeze a little lime juice over it if desired.
- If you are using fresh corn, cook it by boiling or grilling until tender, then cut the kernels off the cob. If using frozen corn, simply thaw it according to package instructions. Measure out 1 cup of cooked corn.
- Halve 1/2 cup of cherry tomatoes and chop 1/4 cup of fresh cilantro, setting both aside in separate bowls.
- Once the quinoa has rested, fluff it with a fork and transfer it to a large mixing bowl. Allow it to cool slightly before adding the remaining ingredients.
- Add the drained black beans, diced avocado, cooked corn, halved cherry tomatoes, and chopped cilantro to the bowl with quinoa.
- Juice 1 lime over the salad, ensuring to get all the juice out for a bright flavor. Season with salt and pepper to taste, adjusting according to your preference.
- Gently toss all the ingredients together until well combined, being careful not to mash the avocado. Taste and adjust seasoning if needed.
- Let the salad sit for about 5 minutes to allow the flavors to meld together before serving. This salad can be served immediately or chilled in the refrigerator for up to 30 minutes for a refreshing taste.
- Serve the Southwest Black Bean Avocado Quinoa Salad as a light meal or a side dish. Enjoy!
Tips
- Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter taste.
- Perfectly Fluffy Quinoa: After cooking, let the quinoa sit covered for an extra 5 minutes. This helps it become even fluffier and gives it a better texture.
- Fresh Ingredients: Use ripe avocados and fresh corn for the best flavor. If using frozen corn, ensure it’s fully thawed and drained for optimal taste.
- Customize Your Salad: Feel free to add other ingredients like bell peppers, jalapeños, or even a sprinkle of cheese for extra flavor and texture.
- Let It Marinate: Allow the salad to sit for about 5 minutes after mixing to let the flavors meld together. For an even more refreshing taste, chill it in the refrigerator for up to 30 minutes before serving.
- Adjust Seasoning: Taste your salad before serving and adjust the lime juice, salt, and pepper according to your preference. A little extra lime juice can brighten the flavors beautifully!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
