This salad has everything. Protein from quinoa and black beans, sweetness from corn, crunch from bell pepper, and a bright lime dressing that pulls it all together. It is one of the best potluck dishes you can bring because it serves a crowd, tastes great at room temperature, and only gets better as it sits.
Ingredients
- 1 cup tricolor quinoa, cooked and cooled
- 1½ cups cooked black beans (about ¾ cups dried, soaked and cooked)
- 1 cup corn kernels
- 1 bell pepper, diced
- ¼ cup red onion, diced fine
- ¼ cup fresh cilantro, chopped
- 3 tbsp extra virgin olive oil
- Juice of 2 limes
- ½ tsp cumin
- ½ tsp Redmond Real Salt
- ¼ tsp chili powder
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- In a large bowl, combine the cooled quinoa, black beans, corn, bell pepper, red onion, and cilantro.
- Whisk together the olive oil, lime juice, cumin, salt, and chili powder.
- Pour the dressing over the salad and toss well.
- Refrigerate for at least 30 minutes before serving.
Notes
- This is one of the best meal prep salads. It keeps for up to 4 days in the fridge.
- Add diced avocado right before serving so it stays fresh.
- Toss in pumpkin seeds for crunch and extra nutrition.
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