Easy Quinoa Black Bean Salad Recipe

Packed with fresh flavor, this Quinoa Black Bean Salad is the perfect side dish to any main course, but it also makes a great light lunch! Because it’s served cold, it’s refreshing, and always a hit at summer potlucks.

I’ve been on the lookout for new ways to use quinoa to add a little extra protein to my diet. When I saw this healthy quinoa salad recipe in the Kneader’s cookbook, I had to give it a try.

The fresh ingredients make it colorful and give it the best crunchy texture. And it’s so easy to whip up!

It has the same flavor profile as cowboy caviar, but the quinoa makes it extra filling and nutritious. It’s such a great salad, you are going to want to make it all the time!

How to make black bean quinoa salad

1. QUINOA – Drop the dry quinoa into 3 1/4 cups of salted boiling water. Simmer for about 15 minutes, or until tender. Drain and chill the cooked quinoa while you prepare the salad.
2. SALAD DRESSING – Combine olive oil, lime juice, cumin, oregano, salt, and pepper in a small bowl and whisk until well blended. Set aside.
3. FRESH VEGETABLES – Wash the red pepper, onions, and cilantro. Dice the pepper, slice the green onions (including the green parts), and chop the cilantro. Place them in a large bowl. Add the corn and beans.
4. COMBINE – Add the quinoa and stir together. Pour the dressing over the top and stir again until everything is well blended.

You can serve the salad at room temperature or chill it and serve it cold.

You can store leftovers for up to a week in the refrigerator in an airtight container. Or you can make it a day or two ahead — it’s perfect for meal prep!

VARIATIONS:

• Feel free to use any vegetables you like. Cherry tomatoes, grape tomatoes, red onion, avocado, diced cucumber. . . get creative!
•  You can always add feta cheese, cotija cheese, or even some finely cubed pepper jack cheese.
• If you like things spicy, you can add chili powder or cayenne pepper to the dressing, or stir in some diced jalapeno peppers.
• Avocado oil can be used instead of olive oil.
• I like white quinoa because it has a more tender and fluffy texture, but you can use any variety of quinoa you prefer.

MORE EASY SALAD RECIPES:

• Chinese Chicken Cabbage Salad
• Thai Peanut Salad
• German Potato Salad Recipe
• Hawaiian Macaroni Salad
• Broccoli Salad with Craisins
• Curry Chicken Salad with Grapes
• Dill Pickle Pasta Salad

Quinoa Black Bean Salad Recipe

Kara

Peppers, corn, black beans, and an incredible lime dressing make this the best quinoa salad you've ever tasted!

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Prep Time 30 minutes mins

Chill Time 20 minutes mins

Total Time 50 minutes mins

Course Salads

Cuisine Mexican

Servings 8 1 cup servings

Calories 222 kcal

Equipment

• Pyrex Glass Mixing Bowls with Lids
• Stainless Steel Wire Whisk Set, Dishwasher Safe, 3 Piece
• 2 Piece Cutting Board Marble Finish

Ingredients

  

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Salad Ingredients:

• 3 ¼ cups boiling water
• ¼ tsp salt
• 1 ½ cups dry quinoa rinsed (I use white quinoa.)
• 1 red bell pepper diced
• 7 green onions sliced
• ½ cup fresh cilantro chopped (pack it loosely in the measuring cup)
• 15 oz can black beans rinsed and drained
• 1 cup sweet corn fresh or frozen

Dressing Ingredients:

• 2 Tbsp extra virgin olive oil
• 3 Tbsp fresh lime juice
• 1 tsp cumin
• ½ tsp oregano
• 1 tsp salt
• ¼ tsp black pepper

Instructions

 

• Bring water and salt to a boil over high heat in a large pot. Add the rinsed quinoa; turn the heat to low. Simmer uncovered for about 15 minutes, stirring often until tender. Transfer to a bowl and chill for about 20 minutes. (You should have about 3 cups of cooked quinoa.)
• While the quinoa is cooking, prepare the veggies and dressing.
• Wash the pepper, onions, and cilantro. Dice the pepper, slice the green onions (including the green parts), and chop the cilantro.
• For the dressing, whisk together the olive oil, lime juice, cumin, oregano, salt, and pepper in a small bowl. Set aside.
• To make the salad – Combine the quinoa, diced pepper, green onions, cilantro, black beans, and frozen corn in a large bowl. Stir intil well blended. (The frozen corn will thaw and chill the quinoa.)
• Add the dressing and stir until well incorporated.
• Serve at room temperature, or chill and serve cold.

Notes

• Leftover salad can be stored in an airtight container in the refrigerator for up to a week.
• The flavor of the salad is more pronounced at room temp, but it’s extra refreshing cold, so serve it whichever way you prefer!
• This easy quinoa salad is so versatile. You can add or subtract any veggies. We love it with tomatoes and avocados!

Nutrition

Serving: 1gCalories: 222kcalCarbohydrates: 35gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 580mgPotassium: 471mgFiber: 7gSugar: 2gVitamin A: 687IUVitamin C: 26mgCalcium: 52mgIron: 3mg

Keyword quinoa black bean salad

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 Loaded with fresh veggies and healthy fats, this Mexican black bean quinoa corn salad is such a tasty way to add a little extra protein to your meal!