TexMex Quinoa Salad

By Zach Breeding, MS, RDN, LDN, FAND

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Prep Time: approximately 25 minutes
Cook Time: approximately 15 minutes
Serving Size: ½ cup portion, Serves about 12

2 cups quinoa, uncooked
1 cup black beans, no salt added, rinsed
1 cup bell pepper, diced
1 cup corn kernels, frozen/thawed
½ cup scallions, chopped
¼ cup jalapeño (optional)
1/8 cup white wine vinegar
1/8 cup lime juice
¾ cup olive oil
½ cup cilantro, chopped fine
2 tsp. salt
1 tsp. granulated sugar

Prepare quinoa according to package directions. Run under cold water and rinse thoroughly. Set aside.

Combine black beans, bell pepper, corn, scallions, and jalapeno. Combine with quinoa.

Meanwhile, whisk vinegar, juice, oil, cilantro, salt, and sugar together to make the vinaigrette. Remember to slowly drizzle the oil into the mixture to make sure it is well combined. Season to taste.

Toss together quinoa and vinaigrette mixtures together. Allow mixture to rest 20-30 minutes.

Tip! Serve alongside your favorite protein. This dish can be prepared the day before and refrigerated overnight. It stores well under refrigeration for up to five days.

Calories 264; Fat 16 g; Saturated Fat 2 g; Cholesterol 0mg; Sodium 441 mg; Potassium 360 mg; Carbohydrate 27 g; Fiber 4 g; Sugars 3 g; Protein 6 g