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Tomato and black bean quinoa salad

A light and healthy corn, tomato, and black bean quinoa salad. This recipe takes less than 30 minutes to make and is both vegan and gluten free.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup quinoa
  • 1 cup water
  • 1 cup corn
  • 1 cup black beans rinsed and drained
  • 1/2 cup tomatoes diced 200 grams
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tbsp cilantro chopped
  • 1/4 cup red onion diced
  • salt and pepper to taste

Method
 

  1. Combine quinoa and water in a medium saucepan. Bring to a boil and reduce heat to simmer and cook for about 10-15 minutes until water is absorbed.
  2. Meanwhile, add corn, beans, tomatoes, olive oil, lime juice, cilantro and red onion to a large bowl. Add cooked quinoa and toss to combine. Season with salt and pepper to taste.

Notes

Tasted best when I didn't add salt/pepper, didn't add extra tomato, and probably went light on lime juice.  Just use for 15oz cans for corn/black beans.