Quinoa Salad with Kidney Beans and Corn

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Quinoa Salad with Kidney Beans and Corn Recipe

This quinoa salad with kidney beans and corn is a tasty and nutritious meal that can be served as a side dish or as a main course. Quinoa, beans, and corn combine to make a complete protein source, and the dressing adds a zesty and sweet flavor to the salad.

Ingredients

• 1/2 cup chopped fresh cilantro
• 1 cup fresh or frozen corn kernels
• 1/4 cup lime juice
• 1/2 red onion, diced
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1 red bell pepper, diced
• 1 can kidney beans, drained and rinsed
• 1 cup quinoa
• 2 tbsp olive oil
• 1/4 teaspoon black pepper

Time Needed

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Instructions

• Cook the quinoa according to package directions and set aside to cool.
• Combine quinoa, kidney beans, corn, red bell pepper, red onion, and cilantro in a large mixing bowl.
• Whisk together lime juice, olive oil, honey, cumin, salt, and black pepper in a small bowl.
• Toss the salad with the dressing to combine.
• Chill or serve at room temperature.

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