This Quinoa and Black Bean Salad is a fresh and healthy dish with plenty of protein and fiber. It combines fluffy quinoa with black beans, colorful veggies, and a simple tangy dressing.
Honestly, I love how easy this salad is to make. It’s perfect for busy days or picnics—I sometimes sneak in an extra handful of corn just for fun!
For a quick boost, try adding chopped cilantro or a squeeze of lime. It’s a flexible recipe that tastes great warm or cold and keeps nicely in the fridge.
Ingredients & Substitutions
Quinoa: This nutty grain is the base of the salad. Rinse it well before cooking to remove bitterness. Substitute cooked couscous or bulgur for a similar texture, but keep in mind they cook quicker.
Black beans: They add creaminess and protein. Use canned beans for convenience—just rinse and drain. Dried beans work too; soak and cook them first for the best results. Great alternatives include kidney or chickpeas.
Cherry tomatoes: They provide sweetness and juiciness. Fresh ones are best, but halved sun-dried tomatoes packed in oil can add a deeper flavor—just drain excess oil before tossing in.
Lime juice: Brightens the dish with fresh tang. Fresh lime is preferable, but bottled lime juice works in a pinch. You can swap with lemon juice for a slightly different citrus note.
Olive oil: Adds richness and cohesion. Extra-virgin olive oil has the best flavor, but a good quality light oil can be used if you prefer a milder taste. Avoid cheap oils with off-putting flavors.
How do I cook quinoa perfectly without it turning mushy?
Start by rinsing the quinoa thoroughly to remove bitterness. Use a 2:1 water-to-quinoa ratio, bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until the water is absorbed. Let it sit for 5 minutes, then fluff with a fork.
How to Make Quinoa and Black Bean Salad?
Ingredients You’ll Need:
For the Salad
- 1 cup quinoa
- 2 cups water or broth
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 15 minutes. Rest time: 10 minutes. Total time: about 40 minutes.
Step-by-Step Instructions:
1. Cook the Quinoa
Rinse the quinoa under cold water. Add it to boiling water or broth. Cook for 15 minutes until water is absorbed. Fluff with a fork and let it cool slightly.
2. Prepare the Vegetables
While quinoa cools, dice the red bell pepper. Drain and rinse the black beans. Thaw the corn if frozen. Chop cilantro. Squeeze lime juice and set aside.
3. Mix the Salad
In a large bowl, combine cooked quinoa, black beans, corn, and red pepper. Drizzle with olive oil and lime juice. Toss gently to mix evenly.
4. Season and Serve
Add salt and pepper to taste. Garnish with chopped cilantro. Let the salad rest for about 10 minutes before serving. Enjoy!
