Southwest Quinoa and Black bean salad

Southwest Quinoa and Black Bean Salad

Low in saturated fat and high in protein, this cool black bean quinoa screams summer with its bright colors. It makes a great appetizer with tortilla chips, as a side dish, topped over salads or over grilled chicken. Take it next summer cookout party and watch it disappear!


  • 1/3 cup quinoa, rinsed

  • 1 tsp olive oil

  • 2 limes, juiced

  • 1/4 tsp cumin

  • 2 scallions, sliced

  • 2 tbsp fresh cilantro, roughly minced, stems removed

  • 15.5 oz can black beans, drained and rinsed

  • 1 cup frozen corn, thawed

  • 1/2 cup grape tomatoes, halved

  • 1 jalapeno, finely diced

  • 1/3 cup red onion, chopped

  • Salt & Pepper to taste

  • 1 medium avocado, diced

Serves 6
Nutrition Information:
Calories: 153
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 53 mg
Total Carbohydrates: 29 g
Protein: 7 g

  • Step 1

    Cook quinoa according to package instructions. Allow to slightly cool.

  • Step 2

    In a large bowl, combine the oil, lime juice, cumin, scallions, cilantro, salt and pepper.

  • Step 3

    Gently stir in the beans, corn, grape tomatoes, red onion and jalapeno.

  • Step 4

    Add the quinoa and stir. Season with salt and pepper to taste.

  • Step 5

    Refrigerate for 2-5 hours and serve cold. Add avocado just before serving.