Quinoa & Bean Salad

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup quinoa
• •2 cups water
• •1 can (15 oz) black beans, rinsed and drained
• •1 can (15 oz) kidney beans, rinsed and drained
• •1 cup corn (frozen or canned)
• •1 red bell pepper, diced
• •1/4 cup red onion, finely chopped
• •1/4 cup fresh cilantro, chopped
• •1/4 cup olive oil
• •1/4 cup lime juice
• •1 tsp cumin
• •Salt and pepper to taste

Instructions

1. 1

   Rinse 1 cup of quinoa under cold water in a fine-mesh strainer.

2. 2

   In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil over high heat.

3. 3

   Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and the water is absorbed.

4. 4

   In a large mixing bowl, combine the black beans, kidney beans, corn, diced red bell pepper, red onion, and cilantro.

5. 5

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

6. 6

   Add the cooked quinoa to the large mixing bowl with the beans and vegetables.

7. 7

   Pour the dressing over the salad and gently toss to combine all the ingredients.