Quinoa & Black Bean Salad
User Reviews
5.0
162 reviews
Excellent
Quinoa & Black Bean Salad
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This Quinoa Black Bean Salad is an easy meal prep lunch idea you'll crave. It's loaded with plant-based protein and can be enjoyed straight from the fridge!
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Ingredients
- 1 cup dry quinoa , rinsed
- 2 tablespoons extra-virgin olive oil
- ¼ cup freshly squeezed lime juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 clove garlic , minced
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 1 teaspoon fine sea salt , plus more to taste
- 1 red bell pepper , seeded and chopped
- 1 cup corn kernels (fresh or thawed from frozen)
- ½ red onion , finely chopped
- 1 cup cherry tomatoes , sliced
- 3 green onions , chopped
- ½ cup Freshly chopped cilantro , or more to taste
- 1 (15 oz.) can black beans , drained and rinsed
Instructions
- To cook the quinoa, rinse it in a fine mesh sieve under running water. (This helps to remove its bitter flavor.) Add the drained quinoa to a saucepan and cover it with 1 ½ cups of fresh water. Bring the liquid to a boil over high heat. Then lower the heat, cover the pot with a lid, and let it gently simmer for 10 minutes. When the timer goes off, remove the pot from the heat but keep the lid on for 5 more minutes. Then fluff it with a fork and set aside to cool.
- While the quinoa is cooking, add the olive oil, lime juice, vinegar, maple syrup, garlic, cumin, cayenne pepper, and salt to a large mixing bowl. Stir well.
- Once the quinoa is done, add it to the bowl of dressing, along with the bell pepper, corn, red onion, tomatoes, and green onion. Stir well.
- Next, add the drained beans and fresh cilantro. Stir again, then adjust the seasoning to taste. (I usually add another ½ to 1 teaspoon of salt at this point and sometimes another tablespoon of lime juice. The flavor will mellow when chilled in the fridge.) Transfer the salad to a storage container and chill for at least 1 hour before serving.
- Leftover salad can be stored in an airtight container in the fridge for up to 5 days. Feel free to add any extra toppings you love, like sliced avocado or crumbled cheese.
Notes
- Nutrition information is for roughly 1 heaping cup of salad. This information is automatically calculated and is just an estimate, not a guarantee.
- Update Note: This recipe was updated in July 2024 to add corn and tomatoes. If you prefer the original version, simply leave them out! (This will also mean you don't need to season with extra salt at the end since the quantity is smaller.) Find the original recipe here.
Nutrition Information
Show Details
Calories
315kcal
(16%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
839mg
(35%)
Potassium
583mg
(17%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
1020IU
(20%)
Vitamin C
47.2mg
(52%)
Calcium
62mg
(6%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 839mg | 35% |
| Potassium | 583mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 47.2mg | 52% |
| Calcium | 62mg | 6% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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