Black Bean and Corn Quinoa Salad

A vibrant and nutritious salad featuring black beans, corn, and quinoa, tossed with a zesty lime-cumin dressing.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Avocado slices for garnish optional

Instructions:

In a medium saucepan, combine quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed

Fluff with a fork and let it cool

In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro

In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper

Pour the dressing over the quinoa mixture and toss to coat evenly

Refrigerate the salad for at least 30 minutes to allow the flavors to meld

Before serving, garnish with avocado slices if desired

Enjoy your refreshing Black Bean and Corn Quinoa Salad