Ingredients
Salad
- 4 cups cooked quinoa
- 1 cup canned corn, rinsed and drained
- 1 cup canned black beans, rinsed and drained
- 1 pint cherry tomatoes, cut in half
- ¼ cup finely diced red onion
- 1 large avocado, diced
Cilantro Lime Dressing
- ½ cup loosely packed cilantro, divided
- ¼ cup olive oil
- 3 tablespoons lime juice (from about 2 limes)
- 2 tablespoons honey
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Dressing: Place ¼ cup cilantro, olive oil, lime juice, honey, cumin, paprika, salt, and black pepper into a high-speed blender or mini-prep food processor. Blend for 20-30 seconds until the mixture is emulsified and smooth.
- Toss Quinoa with Dressing: In a large bowl, combine the cooked quinoa with the prepared cilantro lime dressing. Toss thoroughly to ensure the quinoa is fully coated with the dressing.
- Add Vegetables: Gently mix in the rinsed corn, black beans, halved cherry tomatoes, and finely diced red onion to the dressed quinoa mixture.
- Chill the Salad: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. It can also be stored overnight for enhanced taste.
- Serve with Avocado and Cilantro: Just before serving, top the salad with diced avocado and the remaining ¼ cup of cilantro for freshness and added texture.
Notes
- For best flavor, prepare the salad at least 30 minutes ahead to let the ingredients meld.
- This salad can be stored refrigerated for up to 2 days, but add avocado fresh to avoid browning.
- Use fresh lime juice for the dressing to get the best tangy brightness.
- Feel free to add diced jalapeño or a pinch of cayenne pepper for extra heat.
- Quinoa should be fully cooked and cooled before assembling the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
