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In a world where health-conscious eating meets culinary creativity, the Zesty Quinoa & Black Bean Salad stands out as a colorful, nutritious option that satisfies both the palate and the body. This delightful dish combines the protein-packed goodness of quinoa and black beans with fresh, vibrant vegetables, making it an ideal choice for a light lunch, a hearty side, or a refreshing picnic staple. Packed with essential nutrients and bold flavors, this salad is not only easy to prepare but also a feast for the eyes. In this article, we will explore the ingredients, preparation steps, and nutritional benefits of this showcase recipe.

Refreshing Quinoa & Black Bean Salad

Discover the vibrant flavors of Zesty Quinoa & Black Bean Salad, a nutritious dish that's perfect for any meal. Packed with protein and fiber from quinoa and black beans, this salad features a mix of fresh veggies like bell peppers, cucumbers, and cherry tomatoes, making it a feast for the eyes and taste buds. Easy to prepare in just 30 minutes, it’s ideal for lunch, a side dish, or picnics. Enjoy a fresh and satisfying culinary experience with this healthy recipe!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 can (15 oz) black beans, drained and rinsed

1 medium red bell pepper, diced

1 medium cucumber, diced

1 cup fresh corn (can use frozen, thawed)

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup cilantro, chopped

Juice of 2 limes

3 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper to taste

Avocado slices (optional, for serving)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it cool.

    Prepare the Vegetables: While the quinoa is cooking, prepare the vegetables. Dice the red bell pepper, cucumber, and red onion; halve the cherry tomatoes; and chop the cilantro.

      Mix the Salad: In a large mixing bowl, combine the cooked quinoa, black beans, diced bell pepper, cucumber, corn, cherry tomatoes, red onion, and cilantro.

        Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper until well combined.

          Combine Everything: Pour the dressing over the quinoa and vegetable mixture, then toss gently to combine all the ingredients. Taste and adjust seasoning if necessary.

            Chill (Optional): For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving.

              Serve: When ready to serve, give the salad another good toss and garnish with avocado slices if desired. Enjoy chilled or at room temperature!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings