Simple and delicious, this salad is easy to modify; just add any crisp vegetables or fruit you have on hand, such as zucchini, tomato, or mango. Mound on mixed lettuce for a nice, light dinner.
Quinoa, Black Bean, and Red Pepper Salad
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Ingredients
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 cups cooked, cooled quinoa
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels
- 1/2 large red bell pepper, seeded and chopped
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1 small to medium jalapeño pepper, seeded and minced
- Lime wedges, for garnish
Instructions
- In a small bowl, whisk together oil, lime juice, cumin, cayenne, and salt.
- In a large bowl, combine quinoa, beans, corn, bell pepper, green onions, cilantro, and jalapeño. Add dressing and toss thoroughly. Season to taste with more salt and pepper. Serve with lime wedges.
Recipe Notes
Nutrition Facts
Quinoa, Black Bean, and Red Pepper Salad
Amount Per Serving
Calories 125
% Daily Value*
Sodium 40mg
2%
Total Carbohydrates 24g
8%
Dietary Fiber 5g
20%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 125 cal, 11% fat cal, 2g fat, 0g sat fat, 0mg chol, 5g protein, 24g carb, 5g fiber, 40mg sodium
