Zesty Quinoa Black Bean Salad
Quinoa Black Bean Salad is delicious, fresh, colorful and nutritious! I love when a recipe can boast all of those characteristics.
Other Recipes Like This: Lime, Corn and Cilantro Quinoa (warm), Southwestern Bean and Pepper Salad, Black Bean & Corn Stuffed Avocado
This quinoa salad has a zesty southwestern inspired dressing featuring cumin, coriander, garlic and lime.
A Salad without Lettuce
News flash – a salad doesn’t need lettuce, spinach or any other greens. There are plenty of salads that are green free (except herbs – but those are pretty and flavourful!).
But just because it can go without greens – doesn’t mean you couldn’t add some if you want to!
No need to worry about protein intake with this grain salad! Quinoa is a complete protein and together corn and beans also covers all the essential amino acids. So whether as a main dish for lunch or as a side dish to celebrate Cinqo de Mayo or any time of year, this Quinoa and Black Bean Salad hits the spot.
Recipe for Quinoa Black Bean Salad
Zesty Quinoa and Bean Salad
Ingredients
Salad
- 1 cup quinoa
- 1/4 tsp salt
- 3/4 cup frozen thawed or canned (drained) corn kernels
- 1 cup cooked canned black beans
- 1/4 cup red pepper chopped
- 1/4 cup orange pepper chopped
- 1/4 cup green pepper chopped
- 4 green onions chopped
- 1/4 cup chopped cilantro or parsley
Dressing
- 1/3 cup canola oil
- 3 tbsp lime juice
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/4 tsp black pepper
- pinch cayenne pepper
Instructions
- Place quinoa in a fine-mesh strainer, rinse, rub and swish under running cold water for about 2 minutes to remove natural coating.
- Add rinsed quinoa, salt and 2 cups water to medium saucepan and cover with tight fitting lid. Bring to boil, reduce heat and simmer for 12 to 15 minutes until water is absorbed.
- Cool quinoa and set aside.
- In a large bowl, combine cooled, cooked quinoa, corn kernels, beans, peppers, green onions and cilantro or parsley.
Dressing
- Combine oil, lime juice, garlic, cumin, coriander, salt, black pepper and cayenne pepper in a well sealed jar.
- Shake vigorously.
- Pour over quinoa mixture to evenly distribute.
- Serve cold.
Notes
Nutrition Facts (per serving)
Variations To Quinoa Black Bean Salad
Parsley for Cilantro
I’m a fan of cilantro and think it’s fantastic in this salad. However, I know not everyone enjoys the taste of cilantro. At a family dinner, when I served this salad as a side dish, I split it into two bowls, one with cilantro and one with parsley, each garnished with a sprig of green on top to identify which one was which. Everyone enjoyed their version.
Add Avocado
Add the creamy texture and rich flavor of avocado to this salad, especially if you’re serving it as a main meal. Filling and delicious!
Use Creamy Avocado Sauce instead of Vinaigrette
If you love cilantro and avocado, replace the oil and lime juice vinaigrette with this creamy avocado sauce or use them both for ridiculously awesome flavor.
Stuff a Sweet Potato or Avocado
Make this salad, stuff it in a sweet potato and drizzle with the avocado cilantro lime dressing.
Serve On A Platter
When feeding a family or group where you’re not sure of everyone’s taste preferences, serve this salad on a platter so everyone can assemble their own salad bowl. Offer other toppings on the side – salsa, creamy avocado sauce, guacamole, cheese, lettuce, etc.
Will you give this salad a try? Or are you already a fan? If so – what’s your favorite way to serve it? Comment below or share your photos and ideas with me on instagram @getgettys or Facebook @GettyStewart.HomeEconomist.
Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener.
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