Description
A vibrant and nutritious Southwest Quinoa Salad that combines cooked quinoa with black beans, garbanzo beans, fresh vegetables, and zesty lime juice. This hearty salad is perfect as a light meal or a side dish, full of protein, fiber, and fresh flavors.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked quinoa
- 15 ounces black beans, drained
- 15 ounces garbanzo beans, drained
- ½ cup finely diced red onion
- ½ cup finely diced red bell pepper
- 1 cup halved cherry or grape tomatoes
- ¼ cup minced cilantro
- Salt to taste (about 1 to 2 teaspoons)
- Juice of 1 lime (optional)
Instructions
- Combine Ingredients: In a large bowl, mix together the cooked quinoa, drained black beans, drained garbanzo beans, finely diced red onion, red bell pepper, halved cherry or grape tomatoes, and minced cilantro until well combined.
- Season and Chill: Add salt to taste, starting with about 1 teaspoon and adjusting as needed. Squeeze the juice of one lime over the salad for a fresh tang, if desired. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Notes
- Use cooked quinoa that has been cooled to avoid wilting the vegetables.
- Rinse canned beans thoroughly to reduce sodium content.
- For extra flavor, add diced avocado or a splash of olive oil before serving.
- This salad can be stored in the refrigerator for up to 3 days.
- Perfect as a meal prep option or a refreshing side dish for barbecues and picnics.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (quinoa should be pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
Keywords: southwest quinoa salad, quinoa salad, black bean salad, vegetarian salad, healthy quinoa recipe, easy salad, no-cook salad
