Quinoa and Black Bean Salad (Gluten-Free)

Today's post for the Secret Recipe Club comes from Liz at That Skinny Chick Can Bake. I had such a difficult time choosing a recipe today just because there are so many delicious looking sweet treats! Since Chris and I are trying to eat healthier (which was difficult between birthdays and Valentine's Day), I decided I would go with a savory recipe as opposed to a decadent recipe. I'm sure I'll be back in no time to choose a cookie or cake recipe, though.

Chris and I are huge fans of the last quinoa recipe I made, so when I saw this one I wanted to give it a try. Chris loved the other salad, but he's a much bigger fan of lime juice than lemon juice, so it seemed right up his alley. The lime mixes well with the cayenne, which adds a little spice. I love the assortment of vegetables in this dish, between the crunch of the corn, the buttery texture of the avocado and the refreshing juice from the tomatoes, the combination is just right. This is a healthy and tasty recipe you definitely need to try. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups quinoa, cooked in salted water according to package instructions
• 1 (15 oz.) can black beans, rinsed
• 1 1/2 tbsp. white wine vinegar
• Salt and pepper, to taste
• 1 (15 oz.) can whole corn kernels
• 1 small green bell pepper, diced
• 2 pickled jalapeños, minced
• 1-2 avocados, chopped
• 1 package grape tomatoes, sliced in half lengthwise
• 1/4 cup finely chopped fresh cilantro

Dressing:

• 5 tbsp. fresh lime juice
• 1 tsp. salt
• 1 1/4 tsp. ground cumin
• 1/3 cup olive oil

Cook quinoa using package instructions. Drain and place in large bowl to cool.

Combine beans with vinegar, salt and pepper. Add to quinoa along with corn, peppers, avocados, tomatoes and cilantro. Gently toss.

Make dressing by combining lime juice, salt and cumin. Whisk in oil. Drizzle over salad. Toss to combine. Serve at room temperature.

Source: Adapted from That Skinny Chick Can Bake