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Black Bean Quinoa Salad Recipe

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A vibrant and nutritious Black Bean Quinoa Salad that’s perfect for a quick, healthy meal. Packed with protein-rich quinoa and black beans, fresh vegetables, and a zesty lime dressing, this salad offers a refreshing blend of flavors and textures ideal for lunch or as a side dish.

Ingredients

Salad

  • 1 cup quinoa
  • 2 cups water or broth
  • 2 Roma tomatoes, diced
  • 1 avocado, diced
  • 15 ounces canned black beans (1 can), rinsed and drained
  • 12 ounces corn kernels (1 can), drained
  • 1 red bell pepper, diced
  • ¼ cup green onion, diced
  • 1 jalapeño, seeded and diced
  • ⅓ cup chopped fresh cilantro

Dressing

  • ¼ cup vegetable oil
  • 1 ½ tablespoon fresh lime juice
  • 1 teaspoon granulated sugar
  • 1 teaspoon cumin
  • ¼ teaspoon garlic powder
  • ½ tablespoon red wine vinegar
  • ⅛ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Cook Quinoa: Rinse the quinoa under cold water to remove its natural coating called saponin, which can taste bitter. Cook the quinoa by combining it with 2 cups of water or broth in a pot, bringing it to a boil, then reducing heat to low and simmering for about 15 minutes or until the liquid is absorbed. Allow it to cool completely before using it in the salad.
  2. Combine Salad Ingredients: In a large bowl, mix together the cooled quinoa, diced Roma tomatoes, avocado, black beans, corn kernels, diced red bell pepper, green onion, jalapeño, and chopped fresh cilantro until well combined.
  3. Prepare Dressing: In a separate small bowl, whisk together the vegetable oil, fresh lime juice, granulated sugar, cumin, garlic powder, red wine vinegar, salt, and black pepper until smooth and emulsified.
  4. Toss Salad with Dressing: Pour the dressing over the quinoa salad mixture and toss thoroughly to ensure all ingredients are evenly coated with the dressing.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled as a refreshing and healthy dish.

Notes

  • For extra protein, add grilled chicken or shrimp.
  • Adjust the jalapeño amount based on your heat preference or omit for a milder salad.
  • Use fresh lime juice for a more vibrant flavor compared to bottled.
  • Salad keeps well refrigerated for up to 2 days, but avocado may brown; add avocado just before serving if preferred.
  • Quinoa can be cooked in vegetable broth for additional flavor.

Find it online: https://cookedbysarah.com/black-bean-quinoa-salad-recipe/