Southwestern Quinoa and Black Bean Salad
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Family-Friendly, Easy Recipes & Mostly Vegan Desserts. Gluten-Free Friendly Baking, Allergen Friendl · by Jillian Glenn★ 5.0 (2)

Southwestern Quinoa and Black Bean Salad

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 13%
CARBS 56G62% OF CAL
9G FIBER0G ADDED0G INTRINSIC24G OTHER23G TOTAL SUGAR
FAT 13G32% OF CAL
1G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright, zesty salad made with quinoa, black beans, corn, and fresh vegetables tossed in a lime-honey vinaigrette. Vegetarian and versatile, it can be eaten on its own, on tortilla chips, as taco filling, or as a salad topping.

mainamericansaladbowlbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup tri-color quinoa (makes 3 cups once cooked)
  • 1 cup frozen corn, thawed & drained
  • 1 can of black beans, rinsed & drained
  • 1/2 red onion, diced
  • 1 scallion, sliced
  • 1 cup cherry or grape tomatoes, sliced
  • 1 avocado, sliced
  • 4 tbsp avocado oil
  • 1 tbsp lime juice
  • 1 tbsp honey or agave
  • salt and pepper
PREP
10M
SODIUM
330MG
ESTIMATE
COMPLETE

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