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Adriana Rose

Quinoa and Black Bean Salad: A Refreshing, Easy Recipe

A refreshing and easy-to-make quinoa and black bean salad, perfect for a healthy meal or side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup quinoa rinsed and drained
  • 2 cups water
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 cup corn fresh, frozen, or canned
  • 1 bell pepper any color, diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • Salt and pepper to taste

Method
 

  1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool slightly.
  2. In a large mixing bowl, combine the black beans, cherry tomatoes, corn, bell pepper, red onion, and cilantro.
  3. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
  4. Add the cooked quinoa to the large mixing bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
  5. Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 38gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 300mgFiber: 10gSugar: 2g

Notes

  • For added protein, consider mixing in diced avocado or grilled chicken.
  • You can substitute lime juice with lemon juice for a different citrus flavor, or add diced jalapeño for a spicy kick.

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