Black Bean, Corn & Quinoa Salad
30 min524 kcal each
A vegan salad with plenty of protein: quinoa, black beans and edamame with corn and peppers in a cumin-lime dressing.
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Plan this recipeIngredients
for 3 servings- Quinoa, uncooked150 g
- Black beans, canned, low-sodium1 can
- Edamame, shelled250 g
- Sweetcorn kernels150 g
- Red bell pepper1 piece
- Cherry tomatoes150 g
- Red onion½ piece
- Lime juice3 tbsp
- Olive oil1 tbsp
- Fresh coriander15 g
- Ground cumin1 tsp
- Salt½ tsp
Method
Prep 15 min · cook 15 min- Rinse the quinoa and simmer it in 300 ml of salted water, covered, for 15 minutes. Cool.
- Drain and rinse the beans.
- Whisk the lime juice, oil, cumin and salt.
- Toss the quinoa, beans, edamame, corn, diced pepper, halved tomatoes and finely chopped onion with the dressing.
- Fold in the coriander. It tastes better after an hour in the fridge.
Nutrition
per servingCal
524
Protein
28g
Carbs
79g
Fat
13g
Of 9.7g of sugar per serving, 0g is added sugar.
Of 13g of fat per serving, 1.8g is saturated.
