Ingredients:
- 1 cup quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- Fresh cilantro (optional, for garnish)
For the Lime Balsamic Dressing:
- 3 tablespoons Persian Lime Balsamic
- 2 tablespoons lime juice
- Salt and pepper to taste
Directions:
- Rinse the quinoa under cold water. Cook it according to package instructions.
- While the quinoa is cooking, prepare the vegetables.
- In a large bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, bell pepper, and black beans.
- In a separate small bowl, whisk together Persian Lime Balsamic, lime juice, salt, and pepper to create the dressing.
- Pour the dressing over the quinoa and vegetable mixture. Toss everything together until well combined.
- Garnish with fresh cilantro if desired.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.