Description
This Quinoa Black Bean Salad is a refreshing and nutritious dish that’s packed with protein and flavor. It’s perfect for a light lunch or as a side dish for dinner.
Ingredients
Units
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For the Salad:
- 1 cup dry quinoa, rinsed
- 1 red bell pepper, seeded and chopped
- 1 cup corn kernels (fresh or thawed from frozen)
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, sliced
- 3 green onions, chopped
- 1/2 cup freshly chopped cilantro, or more to taste
- 1 (15 oz.) can black beans, drained and rinsed
For the Dressing:
- 2 tablespoons extra-virgin olive oil
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon fine sea salt, plus more to taste
Instructions
- Cook the Quinoa: Rinse quinoa under running water. Cook quinoa with water until tender. Fluff with a fork and let cool.
- Prepare the Dressing: In a large bowl, combine olive oil, lime juice, vinegar, maple syrup, garlic, cumin, cayenne pepper, and salt. Mix well.
- Combine Ingredients: Add cooked quinoa, bell pepper, corn, red onion, tomatoes, green onion, beans, and cilantro to the dressing. Mix thoroughly.
- Adjust Seasoning: Taste and adjust seasoning if needed. Chill the salad for at least 1 hour before serving.
- Serve: Enjoy the salad chilled. Store leftovers in the fridge for up to 5 days.
Notes
- Nutrition information is for roughly 1 heaping cup of salad. This information is automatically calculated and is just an estimate, not a guarantee.
- This recipe was updated in July 2024 to add corn and tomatoes. You can omit them for the original version.
Nutrition
- Serving Size: 1 heaping cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
