Black Bean, Tomato, And Quinoa Salad Recipe

Name: Black Bean, Tomato, And Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Dry Quinoa; 4 cups Water; 1 Tablespoon Lime Zest, Minced; 1/2 cups Lime Juice, Freshly Squeezed; 3/4 cups Light Olive Oil; 1/2 teaspoons Kosher Salt; 1 teaspoon Freshly Ground Black Pepper; 1 Tablespoon Agave Nectar; 1 can Black Beans, 14oz, Rinsed And Drained; 3 whole Green Onions, Sliced On The Bias; 1 whole Tomato, Large, Seeded And Diced; 2 whole Avocado, diced; 1 cup Corn Kernels, Preferably Fresh; 1/4 cups Cilantro, Lightly Chopped; 1/4 cups Italian Parsley, Lightly Chopped

Servings: persons

2 cups Dry Quinoa
4 cups Water
1 Tablespoon Lime Zest, Minced
1/2 cups Lime Juice, Freshly Squeezed
3/4 cups Light Olive Oil
1/2 teaspoons Kosher Salt
1 teaspoon Freshly Ground Black Pepper
1 Tablespoon Agave Nectar
1 can Black Beans, 14oz, Rinsed And Drained
3 whole Green Onions, Sliced On The Bias
1 whole Tomato, Large, Seeded And Diced
2 whole Avocado, diced
1 cup Corn Kernels, Preferably Fresh
1/4 cups Cilantro, Lightly Chopped
1/4 cups Italian Parsley, Lightly Chopped

1
In a large saucepan combine the quinoa with 4 cups of water and a pinch of salt. Bring to a boil, reduce the heat, cover the pan and let simmer for approximately 10 minutes or until most of the water has been absorbed. Watch the quinoa closely so that it does not burn. When most of the water has been absorbed remove the saucepan from the heat and set it aside to finish steaming the quinoa. Allow the quinoa to cool in the saucepan to room temperature and once cool transfer to a medium-sized mixing bowl.
2
Combine the lime zest and juice, olive oil, kosher salt, black pepper and agave nectar in a small bowl. Taste and adjust seasonings. Set aside.
3
To the quinoa add the black beans, green onions, tomato, avocado, corn, cilantro and parsley. Pour approximately half of the lime dressing over the top and toss to coat gently. Refrigerate for at least one hour.
4
Prior to serving taste the salad and add more dressing if needed, it usually needs about 1/4 cup more of the dressing. You won't use all the dressing. The left over dressing is fabulous on a simple salad of baby greens and Dungeness crab.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 2 cups Dry Quinoa, 4 cups Water, 1 Tablespoon Lime Zest, Minced, 1/2 cups Lime Juice, Freshly Squeezed, and more.

Yes, Black Bean, Tomato, 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.

That's it — enjoy your meal!

Black Bean, Tomato, And Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions