Hello divas! I hope that your week has gone well and that you are planning for a fabulous holiday weekend. Mine has been pretty laid back as I have been staying close to home during my staycation this week.
But summer is most definitely here in Tennessee, complete with lots of heat and humidity. With the temperatures being so hot both inside and out, I was reminded how much I love salads in the summer time (see my summer mixed berry salad and my caprese quinoa salad).
Salads are easy to make and don’t require a whole lot of cooking, baking or grilling which keeps the temps in the kitchen low. And they are typically light so you don’t have to worry about heavy foods in your stomach. So I thought it would be a great time to try another easy healthy recipe – my quinoa black bean salad.
I just loved this salad. Ya’ll know what a big fan of quinoa I am because it is so nutritionally dense (see my quinoa burrito bowls, quinoa pizza bites and asian quinoa salad to name a few of my fave recipes). Among other things, it is gluten-free and is loaded with protein. I also love trying out new and interesting flavors together. This particular recipe has a bit of a Mexican type feel to it with the beans and corn but is still refreshing and light for summer.
This recipe is super easy to make. You simply cook the quinoa. While the quinoa is cooking, you prepare the other ingredients then mix them all together. It’s that easy. And the best part is that this recipe is gluten-free and vegan so just about anyone can enjoy it!