black bean quinoa salad recipe

Written ByJenny Smyth Posted on
black bean quinoa salad recipe
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The Best black bean quinoa salad recipe

I’ve been making this black bean quinoa salad for years, and it’s still one of my family’s favorite recipes. The dish has its roots in Latin American cuisine, where black beans and quinoa are staples.

The combination of flavors and textures is just perfect – the quinoa provides a nice crunch, while the black beans add protein and fiber. I love how versatile this recipe is – it’s perfect for a quick lunch or dinner, and it’s also great for potlucks or family gatherings.

My kids always ask for seconds, and I’m happy to oblige because this recipe is not only delicious but also packed with nutrients. The best part is that it’s incredibly easy to make – just cook the quinoa and black beans, then mix in some diced veggies and a simple dressing.

It’s a game-changer for busy weeknights or weekends when you need something quick and healthy. Plus, the leftovers are just as tasty the next day.

I’ve made this recipe countless times, but it never gets old – my family loves it just as much as I do.

Black Bean Quinoa Salad

Black Bean Quinoa Salad

4.9 from 1094 votes

A vibrant and nutritious salad featuring protein-rich black beans and fluffy quinoa, tossed with fresh vegetables and a zesty lime dressing. This dish is perfect as a light lunch or a hearty side, offering a satisfying blend of textures and flavors.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

1 cup quinoa, rinsed
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh or frozen, thawed)
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 avocado, diced

For the Dressing

3 tablespoons olive oil
2 tablespoons lime juice (about 1 lime)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Place the rinsed quinoa and water in a medium saucepan over high heat.
2Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the water is absorbed.
3Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let cool to room temperature.
4While the quinoa cooks, prepare the dressing by whisking together the olive oil, lime juice, cumin, chili powder, salt, and pepper in a small bowl.
5Set aside to allow the flavors to meld.
6In a large mixing bowl, combine the cooled quinoa, black beans, cherry tomatoes, corn, red bell pepper, red onion, and cilantro.
7Toss gently to distribute the ingredients evenly.
8Pour the dressing over the salad and toss until everything is well coated.
9Gently fold in the diced avocado just before serving to prevent it from becoming mushy.
10Taste and adjust seasoning with additional salt, pepper, or lime juice if desired.
11Serve immediately or refrigerate for 30 minutes to allow the flavors to meld further.

🔧Equipment

Medium saucepan with lid
Large mixing bowl
Small bowl or jar for dressing
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 6g🥩Protein: 12g

📝Notes

For added crunch, top with toasted pumpkin seeds or crushed tortilla chips. This salad keeps well in the refrigerator for up to 3 days, but add the avocado fresh each time.

Watch Video Of How Black Bean Quinoa Salad Works

This black bean quinoa salad is always a hit at our house, whether we’re having it for a quick lunch or serving it at family gatherings.

One of my favorite things about this recipe is how easily you can customize it to suit your tastes – add some diced bell peppers or chopped fresh herbs to give it an extra boost of flavor.

The best part is that this recipe is incredibly versatile – it’s perfect for meal prep or packing in lunches because it keeps well in the refrigerator for up to three days.

❓ Frequently Asked Questions About Black Bean Quinoa Salad

Q: What is the difference between black beans and kidney beans?

Black beans and kidney beans are both types of legumes, but they have some differences in terms of taste, texture, and nutritional content. Black beans have a slightly sweet flavor and a softer texture than kidney beans, which are often firmer in texture.

Q: Can I use canned black beans instead of cooking dried ones?

Yes, you can use canned black beans as a substitute for cooked dried ones. However, keep in mind that canned beans may contain added salt or preservatives. If you choose to use canned beans, be sure to rinse them well with water before adding them to your recipe.

Q: How long does this salad keep in the refrigerator?

This salad will keep in the refrigerator for up to 3 days. It’s best consumed within 24 hours for optimal flavor and texture.

Q: Can I make this salad ahead of time?

You can prepare the ingredients ahead of time, but it’s best to assemble the salad just before serving to ensure the best flavor and texture.

Q: What type of oil should I use for the dressing?

You can use any neutral-tasting oil such as olive oil or grapeseed oil for the dressing. Avoid using strong-tasting oils like coconut oil or avocado oil.

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