My Mexican Black Bean Quinoa Salad is a healthy dish you will love! It's also a perfect side dish for Summer gatherings or to make ahead as a quick meal prep salad.
– 1¼ cup quinoa dry and rinsed – 2½ cups low-sodium chicken broth – 1 15-ounce can reduced-sodium black beans, drained and rinsed – 1 15.25-ounce can low-sodium whole kernel corn, drained and rinsed – 1 red bell pepper diced – 6 green onions thinly sliced – ¼ cup chopped fresh cilantro – 1 jalapeño pepper seeded and finely diced – ⅓ cup lime juice – ¼ cup extra virgin olive oil – 2 tablespoons red wine vinegar – 1 teaspoon ground cumin – ½ teaspoon salt – ½ teaspoon black pepper
In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the seeds are translucent and have "spiraled out," 12 to 15 minutes. Uncover, fluff with a fork, and set aside to cool for 5 minutes. –
In a large bowl, combine the black beans, corn, bell pepper, green onions, cilantro and jalapeño. Add the cooled quinoa and stir to mix all the ingredients well.
In a small bowl, whisk together the lime juice, olive oil, vinegar, cumin, salt and pepper.
Pour the dressing over the quinoa mixture and stir to evenly combine. Refrigerate for at least 1 hour before serving.