Black Bean Quinoa Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course, Salad
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Cuisine
American, Vegetarian
Black Bean Quinoa Salad
Description
This salad highlights cooked quinoa as a base, bringing a fluffy texture and mild nutty flavor. Large orange segments add juiciness and sweetness, balancing the slight heat from diced jalapeño. Red bell pepper and onion contribute crunch and vivid color, while black beans and corn add heartiness and variation in texture.
The orange vinaigrette, made with olive oil, apple cider vinegar, fresh orange juice and zest, and a touch of sugar, lightly dresses the salad, enhancing the fresh and fruity notes without overpowering the ingredients. Fresh herbs like cilantro bring an herbal brightness that complements the citrus.
Served immediately, this salad works well for warm-weather meals, potlucks, or as a colorful addition to picnic fare. It requires minimal preparation and can be adapted with other citrus or herbs depending on availability and preference.
Ingredients
- 1 cup quinoa
- 2 navel orange cut into segments, large
- 1 red bell pepper diced
- 1 jalapeño seeded and diced
- 1 cup black beans drained and rinsed, canned
- ½ cup corn kernels drained, canned
- ⅓ cup onion red, chopped
- 2 tablespoons cilantro fresh, chopped leaves
For the orange vinaigrette
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- ¼ cup orange juice freshly squeezed
- orange zest of 1
- 1 tablespoon sugar
Instructions
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, orange zest and sugar in a small bowl; set aside.
- In a large bowl, combine quinoa, oranges, bell pepper, jalapeno, black beans, corn, onion and cilantro. Pour the vinaigrette on top of the salad and gently toss to combine.
- Serve immediately.
User Reviews
Overall Rating
5
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