Hey everyone!
Today, I’m sharing my absolute go-to Southwest Black Bean Quinoa Salad recipe! It’s packed with flavor, super healthy, and perfect for meal prep, lunches, or a delicious side dish.
This salad is a vibrant mix of hearty quinoa, sweet roasted corn, protein-rich black beans, and a zesty lime dressing that will leave you wanting more.
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Ingredients:
- 2 Tbsp extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup quinoa, uncooked
- 1 ½ cups low sodium vegetable broth
- 1 Tbsp ground cumin
- ¼ tsp cayenne pepper
- 2 cups corn kernels, roasted
- 2 (15 oz) cans black beans, rinsed and drained
- ½ cup fresh cilantro, chopped
- 2 Tbsp lime or lemon juice
- 1 jalapeno, seeded and finely diced (optional)
- Salt to taste
*Instructions:*
- *Quinoa:* In a saucepan, sauté half the onion and garlic until soft. Add quinoa and vegetable broth. Season with cumin, cayenne, and salt. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Fluff with a fork.
- *Roasted Corn:* Heat 1 tbsp oil in a skillet over medium-high heat. Add corn and cook for 10-12 minutes until browned. Season with salt.
- Combine quinoa, roasted corn, black beans, remaining onion and garlic, cilantro, lime juice, spices, and optional jalapeno in a large bowl. Mix well.
- Serve warm or cold. This salad is incredibly versatile! Feel free to add your favorite veggies or toppings.
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ABOUT:
Dona Cooper-Dockery, M.D., a board-certified physician, #1 bestselling author, and speaker has dedicated over 30 years to transforming healthcare outcomes both nationally and internationally. She’s also the founder Cooper Internal Medicine, FoodAMed Vegan Restaurant, and The Cooper Wellness and Disease Prevention Center. Dr. Cooper-Dockery’s missional focus is positively impacting health and wellness of her patients and followers by emphasizing lifestyle therapeutics and holistic medicine.
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