Name: Black bean, corn and quinoa salad
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup dry quinoa, rinsed; 2 cans (15 oz each) no-salt-added black beans, drained and rinsed; 2 cups frozen corn kernels, thawed; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 2 cups baby spinach, chopped; ⅓ cup diced red onion; 1 jalapeño, seeded and finely diced; 1 cup cilantro leaves, chopped; 1 cup orange sections, cut in bite-size pieces; ¼ cup roasted unsalted sunflower seeds; 3 tbsp lime juice; 3 tbsp olive oil; 1 tsp ground cumin; ½ tsp garlic powder; ¼ tsp black pepper; ¾ tsp salt; 1½ cups water, for cooking the quinoa

Ingredients

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¾ cup dry quinoa, rinsed
2 cans (15 oz each) no-salt-added black beans, drained and rinsed
2 cups frozen corn kernels, thawed
1 red bell pepper, diced
1 cup cherry tomatoes, halved
2 cups baby spinach, chopped
⅓ cup diced red onion
1 jalapeño, seeded and finely diced
1 cup cilantro leaves, chopped
1 cup orange sections, cut in bite-size pieces
¼ cup roasted unsalted sunflower seeds
3 tbsp lime juice
3 tbsp olive oil
1 tsp ground cumin
½ tsp garlic powder
¼ tsp black pepper
¾ tsp salt
1½ cups water, for cooking the quinoa

Method

Nutrition

Estimated

Per bowl (about 2 cups) · serving size 1 of 4

Calories524

Total fat	17.7 g
Saturated fat	2.4 g
Sodium	459 mg
Total carbohydrate	77.1 g
Dietary fiber	18.0 g
Total sugars	at least 9.7 g (1 row carries no value)
Protein	20.6 g

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