Mexican Quinoa Salad
Quinoa, black beans, corn and tomatoes tossed in a zesty lime and cumin dressing.
Ingredients
- 1 cup uncooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup sweet corn
- 1 cup cherry tomatoes, halved
- ½ red bell pepper, diced
- ¼ cup chopped coriander
- 2 tbsp olive oil
- Juice of 1 lime
- ½ tsp ground cumin
- Salt and pepper to taste
Method
- Rinse the quinoa thoroughly.
- Cook it in 2 cups of water according to the package instructions, usually 12–15 minutes.
- Let the quinoa cool slightly.
- Combine quinoa, black beans, corn, tomatoes, bell pepper, and coriander in a large bowl.
- Whisk together olive oil, lime juice, cumin, salt, and pepper.
- Pour the dressing over the salad and toss well.
- Serve warm or chilled.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 335 kcal |
| Protein | 11 g |
| Carbohydrates | 47 g |
| Fat | 12 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
