Quinoa-Black Bean Salad

Why You’ll Love This Recipe

• Nutrient-dense and plant-based

• Packed with protein and fiber

• Easy to make in about 30 minutes

• Delicious served cold or at room temperature

• Great for lunchboxes, potlucks, or weeknight dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Quinoa, uncooked

• Black beans, drained and rinsed

• Cherry tomatoes, halved

• Red bell pepper, diced

• Corn kernels (fresh, frozen, or canned)

• Red onion, finely chopped

• Fresh cilantro, chopped

For the dressing:

• Extra-virgin olive oil

• Fresh lime juice

• Apple cider vinegar

• Maple syrup

• Garlic, minced

• Ground cumin

• Cayenne pepper (optional)

• Salt and black pepper

Directions

1. Rinse the quinoa well under cold water. In a saucepan, bring quinoa and water to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until water is absorbed. Let sit for 5 minutes, then fluff with a fork and cool.

2. In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, maple syrup, garlic, cumin, cayenne, salt, and pepper.

3. In a large mixing bowl, combine cooled quinoa, black beans, tomatoes, bell pepper, corn, onion, and cilantro.

4. Pour the dressing over the salad and toss until everything is well coated.

5. Chill for 30 minutes before serving to allow the flavors to meld.

Servings and Timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

Variations

• Add diced avocado just before serving for creaminess

• Use chickpeas or kidney beans instead of black beans

• Sprinkle with feta or cotija cheese for a tangy touch

• Swap quinoa for couscous or bulgur

• Serve over leafy greens for a more traditional salad

Storage/Reheating

• Storage: Keep in an airtight container in the refrigerator for up to 4 days.

• Reheating: Best served cold or at room temperature. If preferred warm, heat briefly in the microwave.

FAQs

Can I make this salad in advance?

Yes, it’s great for meal prep. Prepare and refrigerate, adding avocado or cheese just before serving.

Is this salad gluten-free?

Yes, quinoa is naturally gluten-free, making this salad suitable for gluten-free diets.

What beans can I use besides black beans?

You can substitute kidney beans, white beans, or chickpeas.

Can I use lemon juice instead of lime?

Yes, lemon juice can be used, but lime gives it a more traditional flavor.

Is this salad vegan?

Yes, all the ingredients are plant-based.

How do I cook quinoa perfectly?

Rinse well, use a 2:1 water-to-quinoa ratio, simmer for 15 minutes, and let sit covered before fluffing.

What vegetables go well in this salad?

Cucumber, zucchini, or shredded carrots can also be added.

Can I freeze this salad?

Freezing is not recommended as it can change the texture of the vegetables and quinoa.

How long does the dressing last?

The dressing can be stored separately for up to a week in the fridge.

Can I add meat?

Grilled chicken, shrimp, or steak can be added for extra protein.

Conclusion

Quinoa-Black Bean Salad is a flavorful, nutritious dish that’s perfect for any occasion. With its bright colors, bold flavors, and simple preparation, it’s a go-to recipe for healthy eating made easy.