This vibrant, crisp salad combines fluffy grain with a colorful medley of fresh peppers and beans, all tossed in a bright, citrus-spiced vinaigrette.
Ingredients for the Salad Base:
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Vegetable broth: 2 cups
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Quinoa: 1 cup
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Black beans: 1 can (rinsed and drained)
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Sweet corn: 1 can (rinsed and drained)
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Bell peppers: 2 cups, diced (mix red and yellow)
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Red onion: 1/2 cup, diced
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Fresh cilantro: 1/3 cup, tightly packed and chopped
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Jalapeño: 1 whole pepper, deseeded and finely diced
Ingredients for the Vinaigrette:
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Olive oil: 1/2 cup
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Fresh lime juice: 1/4 cup
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Fresh cilantro: 1/4 cup, chopped
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Garlic: 1 clove, minced or finely chopped
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Salt: 1 tsp
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Black pepper: 1 tsp
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Cumin: 1 tsp
Step-by-Step Instructions
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Cook the Grains: Combine the quinoa and vegetable broth in a pot and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes until the liquid is fully absorbed. Separate the grains gently with a fork and let cool.
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Prep the Produce: Toss the black beans, corn, bell peppers, red onion, jalapeño, and the first portion of cilantro (1/3 cup) into a large serving bowl.
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Blend the Dressing: Whisk the olive oil, lime juice, remaining cilantro (1/4 cup), garlic, salt, pepper, and cumin together in a smaller bowl until well emulsified.
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Combine and Serve: Stir the cooled quinoa into the vegetable mixture, pour the dressing over the top, and toss until everything is evenly coated. Serve at room temperature or chill in the refrigerator.
