Quinoa and Black Bean Salad with Honey Lime Dressing
This Quinoa and Black Bean Salad with Honey Lime Dressing is a perfect way to use up leftover quinoa and makes an excellent make-ahead salad—the quinoa soaks up all the delicious dressing as it sits. Just add avocado right before serving!
Servings 8 Servings
Calories 239kcal
Ingredients
- 2 cups cooked quinoa
- 1 can (15 ounces) black beans drain and rinse
- 1 cup corn
- 1 cup chopped cucumber
- 1 cup halved cherry tomatoes
- ½ cup chopped red onion
- ¼ cup chopped cilantro
- 1 large avocados diced
Dressing
- 6 tablespoons lime juice or use lemon
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 teaspoon ground cumin
- salt and pepper to taste
Instructions
- Add quinoa, black beans, corn, cucumber, tomatoes, red onion, and cilantro into a large bowl.
- Drizzle about ⅔rd dressing and toss gently until well combined. Refrigerate for at least one hour before serving, so it has a chance to absorb all the tasty dressing.👉 To make dressing, add all dressing ingredients into a glass jar, seal, and shake vigorously until honey is dissolved.
- Add the avocado just before serving, then taste and adjust with more dressing, as needed.
Notes
Let the salad sit for at least for 30 minutes before serving, so it has a chance to absorb all the tasty dressing.
Rinse your quinoa well before cooking.
Dress to your preference! Use as much or as little dressing as you'd like, although I love a generously dressed salad.
Nutrition
Serving: 1 Serving | Calories: 239kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 457mg | Fiber: 7g | Sugar: 9g | Vitamin A: 237IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 2mg