Quinoa and Black Bean Salad Recipe

Name: Quinoa and Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups quinoa; 1 ½ cups canned black beans, rinsed and drained; 1 ½ tablespoons red wine vinegar; 1 ½ cups corn, cooked (fresh, canned or frozen); 1 red bell pepper, seeded and chopped; 4 scallions, chopped; 1 teaspoon garlic, minced fine; ¼ teaspoon cayenne pepper; ¼ cup fresh coriander leaves, chopped fine; ⅓ cup fresh lime juice; ½ teaspoon sea salt; ¼ teaspoon ground black pepper; 1 ¼ teaspoons ground cumin; ⅓ cup olive oil

Servings: persons

1 ½ cups quinoa
1 ½ cups canned black beans, rinsed and drained
1 ½ tablespoons red wine vinegar
1 ½ cups corn, cooked (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 teaspoon garlic, minced fine
¼ teaspoon cayenne pepper
¼ cup fresh coriander leaves, chopped fine
⅓ cup fresh lime juice
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 ¼ teaspoons ground cumin
⅓ cup olive oil

1
Rinse quinoa in a fine sieve under cold running water.
2
Put quinoa in a pot with 2 1/4 cups water.
3
Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4
Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6
Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa.
7
Toss well.
8
In a small bowl whisk together lime juice, salt, pepper, cumin and add oil in a stream while whisking.
9
Drizzle over salad and toss well with salt and pepper.
10
Salad may be made a day ahead and refrigerated, covered.
11
Bring to room temperature before serving.
12
note: the olive oil can be halved easily.

362

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 14 ingredients. The key ingredients include: 1 ½ cups quinoa, 1 ½ cups canned black beans, rinsed and drained, 1 ½ tablespoons red wine vinegar, 1 ½ cups corn, cooked (fresh, canned or frozen), and more.

Yes, Quinoa and Black Bean 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.

Quinoa and Black Bean Salad

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