Black Bean Quinoa Salad
This salad is a personal summer favorite. It’s light, refreshing, and perfect on its own or as a side dish. My version of the recipe is inspired by Clean Food Crush’s (https://cleanfoodcrush.com/black-bean-quinoa-chopped-salad/). If I know that I'm going to be eating on this for a few days in a row, I'll leave out the avocados. When I'm ready to eat, I'll add as much avocado as I want.
This recipe is great for baby led weaning. I simply pull out the avocado, black beans and tomatoes for my little one to eat (maybe quarter the tomatoes). If you steamed the peppers so they were soft, there is no reason why you couldn't serve those as well.
Enjoy the flavors of summer!
Black Bean Quinoa Salad
Yield: 8
Prep time: 20 MinTotal time: 20 Min
Ingredients
- 3 cups cooked quinoa
- 1, 15-ounce can black beans, rinsed and drained
- 1 large green bell pepper, chopped
- 1 large red (or any color) bell pepper, chopped
- 2 cups cherry tomatoes, halved
- 1 small red onion, diced
- 1 bunch fresh cilantro, chopped
- 2 large avocados, chopped
- 3 Tablespoons olive oil
- 2 limes, juiced
- 1 1/2 teaspoon cumin
- Salt and pepper to taste (about 1/4 teaspoon each)
Instructions
Dressing
- Whisk olive oil, lime juice and cumin in a small bowl. Set aside.
Salad
- Combine all ingredients in a large bowl, toss with dressing and stir gently to combine.
- Serve immediately.
- Can be refrigerated for 3-4 days.