Easy Mexican Inspired Three Bean Salad Recipe With Quinoa
This Easy Mexican Inspired Three Bean Salad Recipe With Quinoa is a vibrant and nutritious dish. Packed with beans, veggies, and a zesty dressing, it's perfect plant based recipe for any occasion. Serve as a side or main dish!
Ingredients
Salad
- ½ cup dry quinoa
- 1 19oz can black beans
- 1 19oz can romano beans (sub white beans or kidney beans if desired)
- 1 19oz can black eyed peas
- 1 12oz can whole kernel corn
Veggies
- 15 cherry tomatoes, diced
- 6-8 mini peppers, sliced
- ½ small red onion, diced
- 2 ripe avocados, cubed (optional)
- ½ bunch cilantro, diced
Dressing
- ½ cup olive oil
- ⅓ cup white vinegar
- 1 lime, juiced (about 2 tbsp lime juice)
- ¼ cup maple syrup (sugar or honey as a substitute)
- 1 tbsp chili powder
- ¼ tsp garlic powder
- salt and black pepper to taste
Instructions
- Start by cooking the quinoa according to the package insturctions and allow to cool.
- Next, prepare the dressing by blending together olive oil, white vinegar, lime juice, maple syrup, chili powder, garlic powder, salt and pepper. Blend until well combined.
- In an extra large salad bowl, add the rinsed and drained beans, corn, peppers, red onion, cilantro, cherry tomatoes, and cooked quinoa. Toss to comine.
- Gently toss in the cubed avocado if adding.
- Serve by itself or with tortilla chips and enjoy!
Video
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 200g | Calories: 350kcal | Carbohydrates: 40g | Protein: 15g | Fat: 17.5g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 300mg | Potassium: 500mg | Fiber: 10g | Sugar: 7.5g | Vitamin A: 100IU | Vitamin C: 30mg | Calcium: 75mg | Iron: 3mg
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