Quinoa and Black Bean Salad with Lime Dressing

Ingredients

• Cooked quinoa 1 cup
• Black beans 1/2 cup
• Corn 1/4 cup
• Red bell pepper 1/2 cup
• Lime juice 2 tbsp
• Olive oil 1 tbsp
• Cilantro 1 tbsp

Method

1. Prepare the quinoa. If you haven't cooked quinoa yet, rinse 1/2 cup of dry quinoa under cold water to remove bitterness. In a pot, combine rinsed quinoa with 1 cup of water, bring to a boil, then cover and simmer for about 15 minutes until water is absorbed. Let it cool before using.
   Tip: Fluff the quinoa with a fork after cooking to keep it light and separate.
2. Prepare the vegetables and beans. Dice the red bell pepper into small pieces. If using canned black beans, rinse them thoroughly under cold water to remove excess sodium and drain well. If using frozen corn, thaw it completely.
   Tip: Dry the beans and corn well to avoid a watery salad.
3. Make the lime dressing. In a small bowl, whisk together the freshly squeezed lime juice and olive oil until well combined.
   Tip: Add a pinch of salt and pepper if desired to enhance flavor.
4. Combine all ingredients. In a large bowl, add the cooled quinoa, black beans, corn, diced red bell pepper, and chopped cilantro. Pour the lime dressing over the mixture.
   Tip: Gently toss the salad to evenly coat all ingredients with the dressing.
5. Chill and serve. Let the salad sit in the refrigerator for at least 10 minutes to allow flavors to meld. Serve chilled or at room temperature.
   Tip: This salad tastes even better after resting, so prepare it ahead if possible.

Pro tips

• Rinse quinoa well before cooking to remove its natural bitterness.
• Use fresh lime juice for the best flavor in the dressing.