Crispy Quinoa Black Bean Salad

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Crispy Quinoa Black Bean Salad

Tossed in a zesty lime dressing, this crispy quinoa black bean salad has corn, bell peppers, tomatoes and avocado.

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: Tex-Mex

Diet: Gluten Free, Vegetarian

Servings:

Author: Paige Adams

Ingredients

For quinoa

2 cups cooked quinoa, cooled
1 tablespoon olive oil
Pinch of kosher salt
Pinch of black pepper

For salad

15 ounce can black beans, drained and rinsed
15 ounce can corn, drained and rinsed
1 pint cherry tomatoes, halved
1 bell pepper, diced
1 avocado, diced
1 jalapeño, minced
1/3 cup finely chopped red onions
1/4 cup crumbled feta or cotija cheese
1/4 cup chopped cilantro

For dressing

1 garlic clove, minced
1 tablespoon whole grain msutard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 limes, juiced
1/4 cup olive oil

Instructions

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
In a medium bowl, stir the quinoa with 2 teaspoons olive oil, pinch of kosher salt and a pinch of black pepper. Spread the quinoa across the prepared pan.
Toast the quinoa until it is browned and crisp, about 25-30 minutes, stirring it every 10 minutes.
Combine the black beans, corn, tomatoes, peppers, avocados, jalapeños, red onions, feta and cilantro in a large bowl.
For the dressing, whisk together the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lime juice and 3 tablespoons olive oil in a small bowl.
Drizzle half the dressing into the salad, tossing to combine.
Stir the crispy quinoa into the salad. Add more dressing as desired.

Notes

The salad can be stored in an airtight container in the refrigerator up to 3 days. The quinoa will lose its crunch, but the salad will still taste good.

If you are planning to have leftovers, don't toss that portion with the dressing and quinoa. Store the dressing in a separate jar in the fridge. Keep the crispy quinoa in another container at room temperature.

You can toast the quinoa up to 2 days in advance.

You can make the dressing up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it sit out at room temperature for 15 minutes before tossing it into the salad.

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