Qunoa and Black Bean Salad
Bright, zesty, and packed with wholesome ingredients, this Quinoa and Black Bean Salad is the ultimate recipe for a refreshing yet nourishing meal. Featuring protein-rich quinoa, hearty black beans, and a colorful medley of diced red bell pepper, sweet corn, and fresh cilantro, this salad is as nutritious as it is vibrant. The flavorful dressing, made with olive oil, freshly squeezed lime juice, and a touch of smoky cumin and chili powder, ties everything together with a tangy, Southwestern-inspired kick. Perfect as a light lunch, side dish, or make-ahead meal, this gluten-free and vegetarian salad comes together in just 30 minutes. Whether served fresh or chilled to let the flavors meld, it's a dish that’s sure to impress with every bite!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can (15 ounces) black beans (rinsed and drained)
- 1 cup corn (optional, canned or fresh)
- 1 red bell pepper (diced)
- 0.25 cup cilantro (chopped)
- 3 green onions (sliced)
- 3 tablespoons olive oil
- 3 tablespoons lime juice (freshly squeezed)
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and let the quinoa simmer for about 15 minutes, or until all the water is absorbed.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool completely.
In a large mixing bowl, combine the cooked and cooled quinoa, black beans, corn, red bell pepper, cilantro, and green onions.
In a small bowl or jar, whisk together the olive oil, lime juice, ground cumin, chili powder, salt, and black pepper.
Pour the dressing over the quinoa mixture and gently toss to combine, ensuring all the ingredients are evenly coated.
Taste and adjust the seasonings as needed. You can add more lime juice, salt, or spice according to your preference.
Serve immediately or refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Garnish with additional chopped cilantro or lime wedges if desired before serving.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 18.4 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2329 mg | 50% | |
*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.
