Ingredients
Scale
- 1 cup quinoa, cooked
- 1 (15-ounce) can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked quinoa, diced red bell pepper, and chopped red onion.
- Add the rinsed and drained black beans to the bowl.
- Dice the avocado and chop the fresh cilantro, then add to the bowl.
- In a small bowl, whisk together lime juice, olive oil, cumin, and chili powder. Pour over the salad and toss gently.
Notes
- Add corn for sweetness and texture.
- Spice it up with cayenne pepper or jalapeño.
- Change the dressing to your favorite vinaigrette.
- Include more veggies like cucumbers, tomatoes, or carrots.
- Add feta or cotija cheese for a salty flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Tossing
- Cuisine: Mexican
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg