Quinoa Black Bean Salad
Bright, hearty, and bursting with fresh flavors, this Quinoa Black Bean Salad is the perfect combination of wholesome ingredients and vibrant colors. Packed with protein-rich quinoa, tender black beans, juicy cherry tomatoes, sweet corn, and crisp red bell peppers, this recipe creates a satisfying dish that’s both nutritious and versatile. Tossed in a zesty lime vinaigrette with hints of cumin and fresh cilantro, this salad offers a delightful balance of tangy, smoky, and herby notes in every bite. Ready in just 30 minutes, it’s perfect as a refreshing lunch, a light dinner, or a healthy side dish for picnics and potlucks. Gluten-free, vegan, and loaded with flavor, this quinoa salad will quickly become your go-to for quick, wholesome meals.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 15 oz can black beans
- 1 cup cherry tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper
- 0.25 cup cilantro (fresh, chopped)
- 0.25 cup red onion
- 3 tbsp olive oil
- 3 tbsp lime juice (freshly squeezed)
- 1 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve to remove its natural coating and avoid any bitterness.
In a medium saucepan, combine the quinoa with 2 cups of water. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes, or until all the water is absorbed.
Remove the quinoa from the heat, fluff with a fork, and let it cool to room temperature.
While the quinoa cools, rinse and drain the black beans. Cut the cherry tomatoes in half. Finely dice the red onion, red bell pepper, and chop the cilantro.
If using frozen corn, cook it according to the package instructions, then let it cool to room temperature.
In a large mixing bowl, combine the black beans, cherry tomatoes, corn kernels, diced red bell pepper, red onion, and cilantro with the cooled quinoa.
In a small bowl, whisk together olive oil, lime juice, ground cumin, salt, and black pepper to prepare the dressing.
Pour the dressing over the quinoa mixture and toss everything gently until evenly coated.
Taste and adjust seasoning with additional salt or lime juice if needed.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature as a light meal or side dish. Enjoy!
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3752 mg | 163% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 27.0 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
