Get ready to transform your meal routine with a vibrant, nutritious, and absolutely irresistible Mexican Corn and Quinoa Salad that promises to be the star of your dining table! This isn't just another salad – it's a colorful fiesta of fresh ingredients, zesty lime, and protein-packed quinoa that will transport your senses straight to the heart of Mexico. Whether you're a health-conscious foodie or simply craving a delicious, quick-to-prepare dish, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold water in a fine-mesh strainer. This helps to remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the water has been absorbed.
- While the quinoa is cooking, prepare the other ingredients. Drain and rinse the black beans in a colander and set them aside.
- In a large mixing bowl, combine the corn kernels, diced red bell pepper, diced avocado, and chopped cilantro.
- Once the quinoa is cooked, remove it from the heat and let it sit covered for 5 minutes. Then, fluff it with a fork and allow it to cool slightly.
- Add the cooked quinoa to the mixing bowl with the other ingredients.
- In a small bowl, whisk together the juice of 2 limes, salt, and pepper to taste. This will be the dressing for the salad.
- Pour the lime dressing over the quinoa and vegetable mixture. Gently toss everything together until well combined, being careful not to mash the avocado.
- Taste the salad and adjust the seasoning with more salt, pepper, or lime juice if desired.
- Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.
- Serve the Mexican Corn and Quinoa Salad chilled or at room temperature, and enjoy your delicious and nutritious meal!
Tips
- Quinoa Perfection: Always rinse your quinoa thoroughly to remove the natural coating called saponin, which can make it taste bitter. Use a fine-mesh strainer for best results.
- Freshness Matters: Choose ripe avocados and vibrant bell peppers to enhance the salad's flavor and visual appeal.
- Lime Dressing Hack: For an extra flavor boost, zest the limes before juicing them to add more citrusy depth to your dressing.
- Make-Ahead Magic: This salad tastes even better after sitting for a few hours, allowing the flavors to meld. Prepare it in advance for easy meal prep!
- Customize Your Creation: Feel free to add grilled chicken, shrimp, or tofu to turn this into a more substantial main course.
- Temperature Tip: While the salad is delicious chilled, letting it sit at room temperature for 10-15 minutes before serving can help the flavors bloom.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
