Description
A vibrant and nutritious Black Bean Quinoa Salad with a smoky chipotle vinaigrette, packed with fresh vegetables, protein-rich quinoa, and creamy avocado. This easy-to-make salad is perfect for a healthy lunch or a light dinner, offering a delightful blend of textures and flavors with a smoky, tangy dressing.
Ingredients
Salad
- 1 cup uncooked quinoa
- 2 cups broth or water
- 1 (14 oz) can black beans, drained and rinsed
- 1.5 cups frozen corn
- 1 cup chopped cherry tomatoes or vine ripened tomatoes
- 1/2 cup chopped green onion
- 1/3 cup chopped fresh cilantro
- 1 medium avocado, diced
Chipotle Vinaigrette
- 1/2 cup avocado oil or olive oil
- 1/3 cup red wine vinegar
- 1 large lime, juiced
- 1/4 cup fresh chopped cilantro
- 2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 2 tsp honey
- 1 clove garlic, minced
- Pinch of sea salt
Instructions
- Cook Quinoa: Combine the quinoa and broth in a small saucepan. Bring to a boil, then cover and reduce the heat to low. Let it cook until all the liquid is absorbed and the quinoa becomes fluffy, about 15 minutes. Remove from heat and allow it to cool.
- Prepare Dressing: While the quinoa cooks, blend together the avocado or olive oil, red wine vinegar, chopped cilantro, chipotle peppers, adobo sauce, minced garlic, honey, lime juice, and a pinch of sea salt in a food processor or blender until smooth and creamy.
- Prepare Beans: Drain and rinse the black beans thoroughly under cold water. Transfer them to a large mixing bowl.
- Defrost Corn: Place the frozen corn in a colander and run warm water over it until the corn is no longer frozen. Add the thawed corn to the black beans in the bowl.
- Combine Salad: To the black bean and corn mixture, add the cooled quinoa, chopped tomatoes, cilantro, green onions, and diced avocado. Pour the chipotle vinaigrette over the salad and gently toss to combine all the ingredients evenly.
- Season and Serve: Taste the salad and add more sea salt as needed. Serve chilled or at room temperature for a fresh, smoky salad experience.
Notes
- For added crunch, consider topping the salad with toasted pumpkin seeds or sliced almonds.
- You can substitute black beans with pinto or kidney beans if preferred.
- The salad can be made ahead and refrigerated for up to 2 days; add avocado just before serving to prevent browning.
- If you prefer less spice, reduce the number of chipotle peppers or omit the adobo sauce.
- Use vegetable broth to keep this salad vegan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
