Quinoa Black Bean Salad Recipe
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
521 kcal
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Course
Salad
Quinoa Black Bean Salad Recipe
Description
The Quinoa Black Bean Salad Recipe features cooked quinoa mixed with black beans, corn, diced bell pepper, red onion, scallions, and avocado cubes. The salad is dressed with a lime-based vinaigrette made from olive oil, freshly minced garlic, lime zest and juice, maple syrup, ground cumin, kosher salt, and black pepper. A sprinkle of cilantro or parsley adds herbal freshness.
The salad balances nutty quinoa grains with the tender beans, crunchy bell peppers, mild onion sharpness, and creamy avocado texture. The lime dressing imparts citrus brightness with a touch of sweetness and warmth from cumin. This combination creates a well-rounded flavor with varied textures that can serve as a side dish or light meal.
It is recommended to assemble the ingredients and toss them gently with the dressing just before serving to preserve avocado texture and freshness. The salad keeps well in the fridge for up to three days, making it suitable for meal prep. Variations include swapping bell peppers for jalapeños to add heat or changing herbs according to preference.
Precooking quinoa separately and making the dressing ahead streamlines the process. This salad is flexible with different quinoa types and easily adjusted for seasoning or additions.
Ingredients
The Lime Salad Dressing:
- ¼ cup olive oil
- 1 clove garlic minced
- 1 teaspoon lime zest
- 1/4 cup lime juice freshly squeezed, fresh
- 1 tablespoon maple syrup
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For The Salad:
- 3 cups quinoa cooked
- 1 can black beans (15 oz.) drained
- 1 cup corn fresh, frozen, or canned (and drained) would all work
- 1 red bell pepper chopped, 2/3 cup
- 1/4 cup red onion chopped
- 3 talks scallions chopped
- 1 ripe avocado sliced into cubes
- ½ cup cilantro chopped, or parsley
Instructions
- To make the salad dressing: Mix olive oil, garlic, zest of a lime, fresh lime juice, maple syrup, ground cumin, salt and pepper in a jar.
- To make the salad: Place quinoa, beans, corn, bell pepper, red onion, scallions, and avocado in a bowl. Sprinkle it with cilantro or parsley. Drizzle it with the dressing and give it a gentle stir.
- Serve.
Notes
- Substitute yellow bell peppers with green or red for color variation, or use jalapeños or Fresno chiles for spice.
- Replace cilantro with parsley or mint to adjust herbaceous flavor; mint can lessen the soapy taste some experience with cilantro.
- This salad keeps in an airtight container for up to 3 days refrigerated, making it great for meal prep.
- For make-ahead, store salad ingredients separately from dressing; combine and toss fresh before serving.
- If no cooked quinoa is ready, use pressure cooker, microwave, or rice cooker methods to speed cooking.
- Any quinoa variety (tricolor, red, white) works well in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 65g | 22% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 602mg | 25% |
| Potassium | 940mg | 20% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
| Vitamin A | 1355IU | 27% |
| Vitamin C | 52mg | 58% |
| Calcium | 74mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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