This satisfying salad is perfect for a pot luck or picnic! It’s bursting with flavor, easy to make, and complements meats, seafood, and other dishes. Serve it chilled or at room temperature.
Serves 4 as a main course or 8 as a side dish
1 ½ cups quinoa
2 ¼ cups vegetable broth
1 15-ounce can black beans, rinsed and drained
1 ½ cups cooked corn, frozen or cut from 2 ears
½ cup red bell pepper, finely chopped
¼ cup cilantro, finely chopped
1 large lime (or 2 small limes), juiced
1 ½ Tbsp. red wine vinegar
1 Tbsp. garlic powder
Salt & pepper to taste
*Optional: Add 2 tsp. cayenne pepper for a spicy salad.
Rinse the quinoa in cold water and drain through a sieve.
Bring the broth to a boil and add the quinoa. Cover the pot and lower the heat to medium. Cook the quinoa for about 20 minutes (for al dente texture). Fluff with a fork and set aside to cool.
Toss together the black beans, corn, red bell pepper and cilantro to the cooled quinoa. Add lime juice, red wine vinegar, garlic powder, and salt and pepper to the salad. Toss everything together.
Enjoy as a side dish or main course!
Recipe and photo by Heather Teoh
For more recipes using bell peppers, visit:
Roasted Red Pepper & White Bean Salad by Are You Hungry?
Chicken, Black Bean, and Red Pepper Salad by Kalyn’s Kitchen
Plantain Fritters with a Spicy Sweet & Sour Peach and Bell Pepper Chutney by The Healthy Foodie