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Quinoa and Black Bean Salad

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This Quinoa and Black Bean Salad is a vibrant mix of flavors and textures, combining nutty quinoa with hearty black beans, crunchy bell peppers, and zesty lime juice. Perfect for any occasion, this dish is not only visually appealing but also packed with nutrients. Whether you’re enjoying it as a light lunch or serving it at a gathering, this refreshing salad will impress your guests and satisfy your taste buds.

Ingredients

Scale
  • 1 cup quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ red onion, finely diced
  • ½ cup fresh cilantro, chopped
  • Juice of 2 limes
  • 3 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Rinse quinoa under cold water until the water runs clear. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
  2. While quinoa cooks, chop the red and yellow bell peppers and finely dice the red onion.
  3. In a large bowl, combine cooked quinoa, black beans, chopped peppers, diced onion, and cilantro. Toss gently.
  4. In a small bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  5. Pour dressing over the salad mixture and toss to coat evenly. Let sit for 10 minutes before serving.

Nutrition

Keywords: For added flavor, cook quinoa in vegetable broth instead of water. Feel free to substitute black beans with chickpeas or add diced avocado for creaminess. Store leftovers in an airtight container in the fridge for up to five days.

Find it online: https://cookingwithruth.com/colorful-quinoa-and-black-bean-salad-recipe-to-delight/