Ingredients
- Cooked Quinoa: 1 cup
- Black Beans, rinsed and drained: 1 can (15 ounces)
- Grilled Chicken Breast, diced: 1 cup
- Corn Kernels (fresh or frozen): 1 cup
- Red Bell Pepper, diced: 1/2 cup
- Red Onion, finely chopped: 1/4 cup
- Cilantro, chopped: 1/4 cup
- Lime Juice: 2 tablespoons
- Olive Oil: 1 tablespoon
Instructions
- Step 1: Prepare the Quinoa according to package directions. Let it cool slightly.
- Step 2: In a large bowl, combine the cooked quinoa, black beans, diced grilled chicken, corn kernels, diced red bell pepper, and chopped red onion.
- Step 3: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.
- Step 4: Pour the dressing over the quinoa mixture and toss gently to combine.
- Step 5: Stir in the chopped cilantro.
- Step 6: Serve immediately or chill for later. This salad is great both warm or cold.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or enjoy it cold straight from the fridge for a refreshing meal.
- Serve this vibrant salad over a bed of leafy greens or with a side of whole-wheat tortilla chips for a satisfying and complete meal.
- For an extra flavor boost, try grilling the corn and red bell pepper before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American