High-Protein Vegan Black Bean, Corn & Quinoa Summer Salad
- 3 days ago
- 2 min read
Eating intuitively means eating seasonally — and this summer salad is bursting with the flavors of the season. Black beans and quinoa bring plant protein and fiber that keep you full and steady, while sweet summer corn, ripe tomato, and fresh lime make every bite bright and satisfying. It's vegan, it comes together in under 30 minutes, and it's built for potlucks, parties, and busy weeks.
Per serving: roughly 12g plant protein and 10g fiber.
Prep Time: 25 minutes
Yields: 6–8 servings
Salad Ingredients
2 cans (15 oz) organic black beans, drained and rinsed (or make from dried beans using a pressure cooker)
1 cup quinoa, cooked and cooled
4 ears fresh summer corn, kernels sliced off the cob
1 orange bell pepper, diced
1 large summer tomato, diced
1/2 cup red onion, diced
1 large bunch fresh cilantro, roughly chopped
4 medium limes, juiced (about 1/4 cup lime juice)
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
2 tbsp ground cumin
2 tbsp ground coriander
1/4 cup pepitas (pumpkin seeds), optional
1 tbsp black cumin seeds, optional
Salt and pepper, to taste
Directions
In a large glass serving bowl, combine all ingredients and toss well.
Taste and adjust — I like my salad tangy, so I add more lime juice until it's just right. Lemon juice works beautifully in place of lime if you prefer.
Enjoy over a bed of fresh arugula or spinach, or serve with tortilla chips.
Stays fresh in the refrigerator for up to 4 days.
vegan black bean, corn and quinoa summer salad in a glass bowl.
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