Southwest Black Bean-Quinoa Salad
Ingredients
- 1 cup quinoa
- 1 cup frozen corn kernels
- 1 (15-oz) can black beans, drained and rinsed
- 1 small red bell pepper, diced
- 4 green onions, chopped
- ½ cup chopped fresh cilantro
- 1 jalapeño pepper, minced
- ¼ cup extra virgin olive oil
- 2 Tbsp lime juice
- 1 clove garlic, minced
- 1 tsp ground cumin
- ¼ tsp kosher salt
Instructions
- Cook quinoa and corn according to package directions; cool 10 minutes.
- Combine corn, black beans, red pepper, green onion, cilantro, and jalapeño in a large bowl. Add quinoa; toss.
- Stir together oil, lime juice, garlic, cumin, and kosher salt in a bowl. Pour over salad, and toss.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
400
|
400
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 12 | 12 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 331 | 331 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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