This Southwest Black Bean Salad is the perfect cold salad to pack for lunches or enjoy on the weekend – Vegan – Gluten Free – and oh so yummy!
Fun fact: I HATE eating the same thing for lunch every day. I am rarely one of those people who is happy making a batch of something on Sunday night and eating it for lunch all week. That is a clear recipe (no pun intended) for me ending up with bad-for-me takeout at some point during the week.
This recipe is an exception.
Southwest Black Bean Salad with Quinoa
I could eat it for lunch every day and be totally content. It’s light and refreshing, yet super filling. Plus, I just feel good about eating it!
So, whip up a batch of this black bean salad and get your lunch box ready. I know what you’re going to eat this week!
Southwest Black Bean Salad
Description
This Southwest Black Bean Salad is the perfect cold salad to pack for lunches or enjoy on the weekend – Vegan – Gluten Free – and oh so yummy!
Ingredients
- 1 can whole kernel corn (drained)
- 1 Tbsp vegetable oil
- 1/2 tsp chili powder
- 1/2 red bell pepper (chopped)
- 2 scallions (diced)
- 1 can black beans (drained)
- 1/2 lime (zested and juiced)
- 1/2 cup uncooked red quinoa
- pinch salt and pepper
- avocado (for serving (optional))
Instructions
- Cook quinoa according to package directions.
- meanwhile, heat oil in a large skillet over medium-high heat. Add corn and spices, and roast for 3-4 minutes. Add bell pepper, and cook for 2 more minutes. Transfer to a bowl to cool.
- Gently toss quinoa, corn mixture, black beans, and lime juice/zest. Store in an airtight container and refrigerate.
- Serve cold with avocado and chopped cilantro, if desired.
[wpurp-searchable-recipe]Southwest Black Bean Salad – This Southwest Black Bean Salad is the perfect cold salad to pack for lunches or enjoy on the weekend – Vegan – Gluten Free – and oh so yummy! – whole kernel corn (drained), vegetable oil, chili powder, red bell pepper (chopped), scallions (diced), black beans (drained), lime (zested and juiced), uncooked red quinoa, salt and pepper, avocado (for serving (optional)), , Cook quinoa according to package directions.; meanwhile, heat oil in a large skillet over medium-high heat. Add corn and spices, and roast for 3-4 minutes. Add bell pepper, and cook for 2 more minutes. Transfer to a bowl to cool.; Gently toss quinoa, corn mixture, black beans, and lime juice/zest. Store in an airtight container and refrigerate. ; Serve cold with avocado and chopped cilantro, if desired.; ; – – Recipes[/wpurp-searchable-recipe]
