This Citrus Black Bean Quinoa Salad is packed with good-for-you ingredients-loaded with black beans, tomatoes, corn, onion and topped with avocado and cilantro and drizzled with a citrus vinaigrette.

Servings: Makes 8 (3/4 cup) servings

GREEN: 6 SmartPoints per serving

BLUE: 4 SmartPoints per serving 

PURPLE: 2 SmartPoints per serving 

 

Here are a few other low point, delicious salads that you may want to check out:

Fiesta Corn Salad

Bacon, Avocado Chicken Pasta salad

Skinny BBQ chicken Salad

How do I make this Citrus Black Bean Quinoa Salad?

In a saucepan, bring chicken broth and water to a boil. Add quinoa. heat and cover.

Simmer for 12-14 minutes or until all the water has been absorbed. Remove from heat and fluff with a fork. Set aside and let it cool.

Spray a skillet with non stick cooking spray. Add onion and sauté for 2 minutes.

Add mined garlic. Stir in black beans and corn. Cook for an additional 2 minutes or until onion is tender.

In a large bowl combine, cooked quinoa, and pour black bean mixture over the top.

Drizzle the dressing over the top. Fold until dressing is well incorporated.

Chill in refrigerator for 2 hours. Top with diced avocado and cilantro prior to serving. 

Where can I find Quinoa?

You can find quinoa usually in the rice aisle.

 

 

Ingredients:

• 1 cup water
• 1 cup low sodium chicken broth
• 1 cup quinoa, washed and rinsed ( I use Ancient Harvest) 
• 1 cup frozen corn, thawed
• 1 ( 15 oz.) can black bean, rinsed and drained
• 1 garlic clove, minced
• 1/2 medium red onion, diced
• 1 small tomato, diced
• 2 Tbsp olive oil
• 3 Tbsp fresh lime juice 
• 1/2 tsp salt
• 1 tsp balsamic vinegar 
• pinch of chili powder
• 4 oz. avocado, diced
• 1 Tbsp fresh cilantro, diced 

 

Directions:

1. In a saucepan, bring chicken broth and water to a boil. Add quinoa. Reduce heat and cover. Simmer for 12-14 minutes or until all the water has been absorbed. Remove from heat and fluff with a fork. Set aside. 
2. Spray a skillet with non stick cooking spray. Add onion and sauté for 2 minutes. Add mined garlic. Stir in black beans and corn. Cook for an additional 2 minutes or until onion is tender. Remove from heat and add diced tomatoes.
3. In a small bowl combine, oil, fresh lime juice, balsamic vinegar, salt, chili powder and whisk until well blended. 
4. In a large bowl combine, cooked quinoa, and pour black bean mixture over the top. Drizzle the dressing over the top. Fold until dressing is well incorporated. 
5. Chill in refrigerator for 2 hours. Top with diced avocado and cilantro prior to serving. 

Servings: Makes 8 (3/4 cup) servings

GREEN: 6 SmartPoints per serving

BLUE: 4 SmartPoints per serving 

PURPLE: 2 SmartPoints per serving