Chili-Lime Quinoa Black Bean Salad with Corn
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The Real Food Dietitians · by Stacie Hassing★ 5.0

Chili-Lime Quinoa Black Bean Salad with Corn

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 12%
CARBS 24G45% OF CAL
6G FIBER2G SUGAR17G OTHER
FAT 12G49% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful quinoa and black bean salad tossed in a chili-lime vinaigrette with corn, bell peppers, and avocado. Bright and fresh, it works as a side dish or a light meal with grilled protein.

sidesaladgrain bowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 3/4 cups uncooked quinoa
  • 1 1/2 cup water
  • 1 medium bell pepper, diced
  • ½ medium red or yellow onion, diced
  • 1 cup grape tomatoes, sliced or halved
  • 1(15-ounce) canned black beans, drain and rinsed
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1 cup frozen corn, thawed (may substitute canned corn or grilled corn off the cob)
  • 1 medium avocado, cubed
  • 1/2 cup crumbled feta or Cotija cheese, optional (omit for dairy-free and vegan)
  • 1/3 cup avocado oil or olive oil
  • 2 limes, juiced (about ¼ cup)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon fine salt
  • Pinch of cayenne (optional – add for more heat)
PREP
30M
SODIUM
217MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.