Black Bean, Corn and Quinoa Meal-Prep Salad

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Rinse the quinoa (200g) under cold water (4dl) and combine it with the water (4dl) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer until the water (4dl) is completely absorbed, about 15 minutes. Remove from the heat and let sit covered for 5 minutes. Fluff with a fork and spread out on a plate to cool completely.

2. Mark step 2 done
   2

   While the quinoa (200g) cools, prepare the vegetables. Drain and rinse the black beans (2 cans). Dice the red bell pepper, and finely chop the red onion and fresh cilantro. Drain the sweet corn (300g).

3. Mark step 3 done
   3

   In a small jar or bowl, whisk together the olive oil (60ml), lime juice (60ml), ground cumin (10ml), maple syrup (15ml), salt (5ml), and black pepper (2.5ml) until smooth and emulsified.

4. Mark step 4 done
   4

   In a large mixing bowl, combine the cooled quinoa (200g), black beans (2 cans), sweet corn (300g), red bell pepper, red onion, and fresh cilantro. Pour the dressing over the salad and toss well to ensure everything is evenly coated.

5. Mark step 5 done
   5

   Divide the salad evenly into shallow, airtight meal-prep containers. Refrigerate within 2 hours of preparation. The salad keeps safely in the refrigerator for up to 4 days and can be eaten chilled directly from the fridge.

Created with AI. Review the ingredients, quantities and steps before cooking.