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Simple Quinoa Black Bean Salad Recipe

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4 from 15 reviews

A vibrant and nutritious Simple Quinoa Black Bean Salad featuring cooked quinoa, black beans, fresh vegetables, and a zesty lime dressing. This easy-to-make dish combines the wholesome flavors of quinoa, sweet corn, cherry tomatoes, and bell peppers with a hint of sweetness from maple syrup, making it perfect for a light lunch or dinner, served either chilled or at room temperature.

Ingredients

Main Ingredients

  • 2 ½ cups cooked and cooled quinoa (from 3/4 cup or 138 g dry quinoa)
  • 2 cups cherry tomatoes, quartered (about 1 pint or 315 g)
  • 1 cup orange or red bell pepper, finely diced (1 medium pepper or 115 g)
  • 1/3 cup finely diced red onion (1/2 small onion or 50 g)
  • 1 (15-oz) can black beans, drained and rinsed
  • 3 ears fresh corn, kernels removed (~1 ½ cups or 225 g corn kernels) or substitute with 1 ½ cups frozen corn, thawed
  • 1/2 cup finely chopped cilantro

Dressing and Garnishes

  • 4-5 Tbsp lime juice (from 2-3 limes, approx. 60-75 ml)
  • 2 Tbsp olive oil
  • 2 tsp maple syrup (or honey if not vegan)
  • 1 ¼ tsp sea salt (adjust to taste)
  • 1 medium avocado, finely diced (for garnish)
  • 1/4 cup pepitas (for garnish)

Instructions

  1. Cook the Quinoa: In a small saucepan, combine 3/4 cup dry quinoa and 1 ½ cups water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 12-15 minutes until water is absorbed and quinoa is fluffy. Remove from heat, stir, and set aside covered to fluff further.
  2. Prepare the Vegetables: In a large mixing bowl, combine quartered cherry tomatoes, finely diced bell pepper, diced red onion, rinsed black beans, fresh corn kernels, and chopped cilantro. Toss together until evenly mixed.
  3. Mix the Salad: Add the cooked and slightly cooled quinoa to the bowl with vegetables. Pour in lime juice, olive oil, maple syrup, and sea salt. Mix thoroughly. Taste and adjust seasoning by adding more salt, lime juice, olive oil, maple syrup, or cilantro as preferred.
  4. Serve and Garnish: Serve the salad at room temperature or chilled. Optionally, garnish individual servings with finely diced avocado and pepitas for added texture and flavor. Store leftovers (without avocado and pepitas) in a sealed container in the refrigerator for 2-3 days. Not suitable for freezing.

Notes

  • Quinoa can be cooked in advance and stored in the fridge to save time.
  • Adjust lime juice and salt to your taste preference for balance of acidity and seasoning.
  • Use frozen corn as a convenient substitute if fresh corn is unavailable.
  • For a non-vegan version, replace maple syrup with honey.
  • Do not freeze the salad as avocado and other ingredients will not retain texture and flavor well.
  • Leftover salad best consumed within 2-3 days for optimal freshness.

Find it online: https://glowcooks.com/simple-quinoa-black-bean-salad-recipe/