Quinoa & Black Bean Salad

Introduction:
This Quinoa & Black Bean Salad is a hearty and flavorful dish packed with plant-based protein and fiber. Perfect for lunch, dinner, or meal prep, it’s an easy-to-make, diabetic-friendly recipe that’s refreshing, satisfying, and loaded with nutrients.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Calories: ~220 per serving

Ingredients:

• 1 cup cooked quinoa (about 1/2 cup uncooked)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup cherry tomatoes, halved
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1/2 tsp cumin
• Salt and pepper to taste

Directions:

1. Cook quinoa according to package instructions, then let it cool completely.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, red bell pepper, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper to make the dressing.
   
4. Pour the dressing over the salad and toss gently to combine all ingredients.
5. Chill in the refrigerator for 15-20 minutes before serving to let the flavors meld together.

Note:
For extra crunch, add diced cucumber or a handful of pumpkin seeds. Adjust lime juice and cumin to your taste preference!