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
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Pin RecipeDescription
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.
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