Black Bean Quinoa Salad with Chipotle Vinaigrette
This quick and fresh Black Bean Quinoa Salad is loaded with protein and fiber, and so flavorful! You'll love that it can be made in less than 20 minutes. Perfect for meal prep or as a great side dish for a crowd.
Servings: 4
Ingredients
For the salad:
- 1 cup uncooked quinoa
- 2 cups broth or water*
- 1 14 oz can of black beans
- 1.5 cups frozen corn
- 1 cup chopped cherry tomatoes or vine ripened tomatoes
- 1/2 cup chopped green onion
- 1/3 cup chopped fresh cilantro
- 1 med avocado (diced)
For the dressing
- 1/2 cup avocado oil or olive oil
- 1/3 cup red wine vinegar
- 1 large lime (juiced)
- 1/4 cup fresh chopped cilantro
- 2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 2 tsp honey
- 1 clove garlic (minced)
- pinch of sea salt
Instructions
- Combine the quinoa and broth into a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until all water is absorbed and quinoa is fluffy (about 15 minutes). Remove to the side and let cool.
- Meanwhile, make the dressing. Combine oil, vinegar, cilantro, adobo sauce, peppers, garlic, honey, and sea salt into a food processor or blender. Blend until smooth.
- Drain the black beans and rinse with water. Add to a large bowl.
- Place corn in a colander and run warm water over until no longer frozen. Add the corn to the black beans.
- Combine quinoa, tomatoes, cilantro, green onion, and avocado to the black bean mixture. Add the dressing and lightly toss to combine. Sprinkle with sea salt to taste.
Notes
*You can use water or broth for the quinoa. Broth will enhance the flavor and will require less sea salt.
Nutrition
Calories: 485kcal | Carbohydrates: 51g | Protein: 12g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 1250mg | Potassium: 474mg | Fiber: 6g | Sugar: 5g | Vitamin A: 435IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 3mg