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Quinoa & Black Bean Salad
5 from 162 votes

Quinoa & Black Bean Salad

This quinoa and black bean salad combines cooked quinoa with black beans, fresh vegetables, and a tangy dressing of lime juice, apple cider vinegar, and maple syrup. The salad is lightly spiced with cumin and cayenne pepper, delivering a fresh, bright flavor with a mix of textures. It is suitable as a light meal or a side dish that can be enjoyed cold or at room temperature.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 315 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 cup quinoa rinsed, dry
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup lime juice freshly squeezed
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 clove garlic , minced
  • 1 teaspoon cumin ground
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon salt plus more to taste, fine sea salt
  • 1 red bell pepper , seeded and chopped
  • 1 cup corn kernels (fresh or thawed from frozen)
  • ½ red onion , finely chopped
  • 1 cup cherry tomato sliced
  • 3 green onions , chopped
  • ½ cup cilantro or more to taste, freshly chopped
  • 1 (15 oz.) can black beans , drained and rinsed

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 info is estimated per heaping cup of salad and may vary.
  • Recipe update adds corn and tomatoes; leave out for original version if preferred.
  • Adjust salt and lime juice at the end to achieve desired flavor balance.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 315

% 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.