Brown's Quinoa and Black Bean Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, protein-rich salad featuring fluffy quinoa, hearty black beans, and a zesty lime-cilantro dressing, ideal for a healthy lunch or side dish. This American-inspired vegetarian recipe, ready in about 35 minutes, pairs quinoa, water, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: Fluff with a fork and let cool to room temperature.
  3. Step 3: In a large bowl, combine cooled quinoa, 1 can (15 oz) drained and rinsed black beans, 1 cup corn, 1 diced red bell pepper, and 1/4 cup finely diced red onion.
  4. Step 4: In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Pour the dressing over the salad and toss to coat evenly.
  6. Step 6: Stir in 1/4 cup chopped cilantro and let sit for 10 minutes to allow flavors to meld before serving.

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