Quinoa and Black Bean Salad
This Quinoa and Black Bean Salad is a vibrant, nutrient-packed dish that’s perfect for any gathering or a simple weeknight meal. Bursting with flavor from fresh vegetables and zesty lime dressing, it’s not only healthy but also visually appealing. Easy to prepare and customizable, this salad is sure to be a hit at picnics, barbecues, or even as a satisfying lunch. Enjoy the delightful crunch of quinoa combined with the creaminess of black beans—your taste buds will thank you!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 can (15 oz) black beans, rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine with 2 cups of water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and cover for about 15 minutes until fluffy.
- While quinoa cooks, chop cherry tomatoes, cucumber, red onion, and cilantro.
- In a large bowl, combine cooked quinoa (let it cool), black beans, chopped vegetables, and cilantro.
- Drizzle olive oil and lime juice over the salad mixture. Season with salt and pepper to taste.
- Toss gently until well mixed; let sit for 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Rinse quinoa thoroughly to remove bitterness. Customize by adding ingredients like corn or diced avocado for extra creaminess. Store leftovers in an airtight container in the fridge for up to five days; no reheating needed.