Pinto Bean and Quinoa Salad

Ingredients

• Quinoa (1 cup)
• Pinto beans (1 can (15 oz), rinsed and drained)
• Red onion (1 small, finely chopped)
• Cucumber (1 medium, diced)
• Red bell pepper (1 medium, diced)
• Cherry tomatoes (1 cup, halved)
• Fresh cilantro (1/2 cup, finely chopped)
• Lime juice (juice of 2 limes)
• Olive oil (2 tablespoons)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, freshly ground, or to taste)

Instructions

1. Begin by rinsing the quinoa under cold water until the water runs clear. This is an important step to remove the natural coating of quinoa that can give it a bitter taste.
2. Cook the quinoa according to package instructions. Once cooked, fluff it with a fork and allow it to cool to room temperature.
3. While the quinoa is cooling, prepare your vegetables. Finely chop the red onion, dice the cucumber and red bell pepper, and halve the cherry tomatoes.
4. In a large salad bowl, combine the cooled quinoa, rinsed pinto beans, chopped vegetables, and finely chopped cilantro.
5. Next, prepare the dressing. In a separate bowl, whisk together the freshly squeezed lime juice, olive oil, salt, and freshly ground black pepper until well combined. This zesty dressing will add a burst of freshness to the salad.
6. Pour the dressing over the salad and gently toss to ensure all ingredients are evenly coated.
7. Cover and refrigerate the salad for at least 30 minutes. This step allows the flavors to meld together, resulting in a more flavorful salad.
8. Before serving, give the salad one final toss. This ensures that the dressing is evenly distributed. Serve chilled and enjoy!