Citrus Black Bean Quinoa Salad

Ever since I discovered the oil-free cold salads at Whole Foods, I’ve been on a quest to find good quinoa and lentil salad recipes. While I thoroughly enjoy my sampler box of all the oil-free salads they offer, I cannot continue that type of expensive habit!

My youngest is now eating solid food three meals a day which means I REALLY have limited time to eat! That’s why I love this quick and easy salad recipe. It’s easy to make and the leftovers are fantastic for days!

I often pack this in my diaper bag for an after-workout snack and I’ve even eaten it for breakfast. I keep steamed greens ready in my fridge at all times and I often add those to this salad as well. Enjoy!

Citrus Black Bean Quinoa Salad

Original recipe from Healthy Mammas.

Citrus Black Bean Quinoa Salad

(2) 15-oz cans no-salt added black beans, drained and rinsed OR 4 cups cooked black beans
1/4 – 1/2 minced red onion, diced small (I used 1/2 of a medium sized red onion)
1 large grapefruit, divided into segments and cut into cubes (An orange would work too!)
1-2 roasted red bell peppers (in water), diced (you could also use 1 large fresh red bell pepper)
1 cup frozen corn, thawed
2 cups cooked quinoa
2 large (ripe but firm) avocado, diced
1 small bunch fresh cilantro (about a handful), chopped into small pieces (also rinsed well!)

Dressing Ingredients – Simple yet so good!

juice of 3-4 limes (I like lime so I used 4)
2 tsp cumin
3 T water or low-sodium broth (I use leftover bean cooking liquid)

Instructions

.   Rinse and chop all your veggies.
.   Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and corn in a large bowl. Toss to combine.
.   In a small bowl, whisk together all dressing ingredients. Add quinoa and dressing to salad, then toss well and serve.
.   Salad will keep in sealed containers for up to five days in the fridge..