I wanted to change up my usual salad and thought, 'Why not add quinoa?' I used the tri-colour kind because I like the look and texture, but all-white quinoa works just as well if that’s what you have. It pairs nicely with the black beans, corn, and peppers I usually use, and gives the salad a bit more staying power.

The lime dressing is simple, the jalapeño adds just the right amount of kick, and the whole thing comes together easily. It’s great for BBQs, lunch prep, or whenever you want something fresh that doesn’t take much effort.

Why You'll Love This Salad

• Easy to make with simple, real ingredients
• High in fibre and plant-based protein
• Works as a meal or a side
• Keeps well, great for weekday lunches
• Easy to adjust based on what you’ve got

Black Bean & Quinoa Salad with Lime Dressing

(Serves 6)

Ingredients:

• 1 cup dry quinoa 
• 1 can black beans,rinsed and drained)
• 1 cup corn (frozen and thawed or fresh)
• 1 red bell pepper, finely chopped 
• 4 green onions, white and green parts, chopped
• 1 clove garlic, minced
• 1 small jalapeño, finely chopped  (remove seeds for less heat)
• ¼ cup fresh cilantro, finely chopped
• Juice of 2 limes 
• 1½ tsp ground cumin
• 2 tbsp olive oil or avocado oil
• Salt and pepper, to taste

Directions:

1. Rinse the quinoa under cold water. Add to a pot with 1½ cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, let stand for 5 minutes. Fluff with a fork and let it cool.
2. While the quinoa cooks and cools, prep the remaining ingredients: chop the vegetables (including the jalapeño and cilantro), rinse and drain the black beans, and thaw the corn if using frozen.
3. In a large bowl, combine the quinoa, beans, corn, bell peppers, green onions, garlic, jalapeños, and cilantro.
4. Whisk together lime juice, cumin, olive oil, and a pinch of salt. Pour over the salad and toss to coat.
5. Add more salt, pepper, or lime juice as needed. Let it sit at room temperature for a bit to let the flavours come together, no need to chill unless you’re making it ahead. 

Serving Tips

• Add diced avocado or a little crumbled queso fresco on top

• Make a double batch; it’s perfect for lunches throughout the week

• Serve it as-is, over greens, or next to grilled chicken, fish, or tofu 

This salad’s an easy one to throw together, and it keeps well in the fridge. If you’re looking to switch things up a bit, give it a try.