- 1 cup quinoa uncooked
- 1 cup corn
- 15.25 ounces black beans
- 1 cup chopped roma tomatoes about 2 medium tomatoes
- 1/4 cup chopped onion
- 1 chopped green pepper about 1 cup
- 2 tablespoons fresh lime juice 1 lime
- 1/4 cup olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 clove garlic
- Salt to taste Optional
Cook the quinoa according to the direction on the package.
Prepare the vegetables. Chop the green pepper, tomato, and onion into small pieces.
For the dressing combine the cumin, oregano, and garlic. Mix in the lime juice. Slowly whisk in the olive oil.
Combine the cooked quinoa with the vegetables. Toss the salad with the lime vinaigrette.
Season with salt to taste if desired.
Refrigerate until you are ready to serve.
- Rinse the quinoa with cool water before cooking. This will remove the quinoa's natural coating, which can make it bitter.
- For this recipe, you can use frozen or canned corn. If using frozen corn, thaw it before adding it to the salad. If using canned, drain it well.
- Rinse the black beans before you put them in the salad.
- The salad can be stored in the refrigerator for 3 to 5 days.
Nutrition information is an estimate and may vary with brands of ingredients used.
Calories: 213kcal | Carbohydrates: 28g | Protein: 6.6g | Fat: 9.3g | Saturated Fat: 1.3g | Sodium: 113mg | Potassium: 397mg | Fiber: 5g | Sugar: 2g | Calcium: 38mg | Iron: 3mg