Black Bean-and-Quinoa Salad Recipe

Name: Black Bean-and-Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces dried black beans, picked over and rinsed; Salt; 1 cup quinoa, rinsed; 3 tablespoons sherry vinegar; 1 tablespoon soy sauce; 1 tablespoon fresh lime juice; 1 chipotle in adobo, minced; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 6 scallions, white and light green parts only, thinly sliced; 1 small red onion, finely diced; 1 yellow bell pepper, finely diced; 1/4 cup chopped cilantro

Servings: persons

12 ounces dried black beans, picked over and rinsed
Salt
1 cup quinoa, rinsed
3 tablespoons sherry vinegar
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 chipotle in adobo, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 scallions, white and light green parts only, thinly sliced
1 small red onion, finely diced
1 yellow bell pepper, finely diced
1/4 cup chopped cilantro

1
In a large saucepan, cover the beans with cold water and bring to a boil.
2
Cover and let stand off the heat for 1 hour.
3
Drain the beans.
4
Return them to the pot and cover with 3 inches of water.
5
Bring to a boil and simmer over low heat until tender, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes.
6
Drain and let cool.
7
Meanwhile, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil.
8
Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes.
9
Spread the quinoa on a plate and let cool.
10
In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle.
11
Add the olive oil in a thin stream, whisking until blended.
12
Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro.
13
Season with salt, toss to combine and serve.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces dried black beans, picked over and rinsed, Salt, 1 cup quinoa, rinsed, 3 tablespoons sherry vinegar, and more.

Yes, Black Bean-and-Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean-and-Quinoa Salad

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