Loading...

Prepare the salsa: In a large bowl, combine the rinsed and drained black beans, corn kernels, diced red onion, minced jalapeño, and chopped cilantro.

In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper to create the dressing.

Pour the dressing over the black bean and corn mixture. Toss gently to combine all ingredients evenly.

Let the salsa sit for at least 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.

Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top generously with the black bean and corn salsa.

Garnish each bowl with diced avocado and a dollop of sour cream or Greek yogurt, if desired.


Prepare the salsa: In a large bowl, combine the rinsed and drained black beans, corn kernels, diced red onion, minced jalapeño, and chopped cilantro.

In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper to create the dressing.

Pour the dressing over the black bean and corn mixture. Toss gently to combine all ingredients evenly.

Let the salsa sit for at least 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.

Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top generously with the black bean and corn salsa.

Garnish each bowl with diced avocado and a dollop of sour cream or Greek yogurt, if desired.
