Salads > Salads for Special Diets > Vegan Salads (as main course) > Vegan Grain Bowls with Legumes and Vegetables

Quinoa Salad with Black Beans, Corn and Avocado

This vibrant and filling quinoa salad is packed with plant-based protein, healthy fats, and plenty of flavor. It's a complete meal that's perfect for lunch or dinner. The lime dressing adds a zesty touch that ties all the ingredients together.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 1 cup Quinoa
  • 2 cups Water
  • 1 can (15 oz), rinsed and drained Black Beans
  • 1 cup, fresh or frozen Corn
  • 1 large, diced Avocado
  • 1/2 cup, diced Red Bell Pepper
  • 1/4 cup, finely diced Red Onion
  • 1/4 cup, chopped Cilantro
  • 3 tablespoons Lime Juice
  • 2 tablespoons Olive Oil
  • 1 teaspoon Cumin
  • 1/2 teaspoon Chili Powder
  • to taste Salt
  • to taste Black Pepper

Cooking the Quinoa

Rinse the quinoa in a fine-mesh sieve under cold water. Combine the quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Preparing the Vegetables

If using frozen corn, thaw it. Dice the red bell pepper and red onion. Chop the cilantro. Dice the avocado just before serving to prevent browning.

Making the Dressing

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

Assembling the Salad

In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro. Pour the dressing over the salad and toss to combine. Gently fold in the diced avocado just before serving.

Serving Suggestions

Serve the salad immediately or chill for later. This salad is also great as a side dish or as a filling for vegan burritos.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 180kcal, Protein: 7g, Fat: 8g, Carbohydrates: 22g, Fiber: 5g. These values are estimates and will vary based on specific ingredients used and portion sizes.

Other Considerations for Nutrition

This salad is a good source of plant-based protein, fiber, and healthy fats. Adjust the amount of chili powder to control the spiciness. For a gluten-free option, ensure the quinoa is certified gluten-free.

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FAQ

  • Can I make this salad ahead of time?

    Yes, you can prepare the salad (without the avocado) up to a day ahead of time. Store it in an airtight container in the refrigerator. Add the avocado just before serving.
  • Can I substitute other beans?

    Yes, you can substitute other beans such as chickpeas or pinto beans for the black beans.
  • Is this salad spicy?

    The amount of chili powder determines the spiciness. Start with 1/2 teaspoon and add more to taste.