Name: Quinoa and Black Bean Salad
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
Ingredients: 1 1/2 cups water; 1 cup quinoa ((rinsed under cold water)); 1- (15-ounce) can black beans ((rinsed under cold water)); 2 dozen yellow grape tomatoes ((cut in half)); 1/4 cup chopped scallions; 1 tablespoon chopped fresh cilantro; 1 tablespoon minced garlic; 2 limes ((zest and juice)); 1/4 cup rice wine Vinegar; 1/2 cup extra virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

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Quinoa tossed with black beans and golden sunburst tomatoes in a lime vinaigrette dressing makes a refreshingly tasty light salad.

Quinoa is a seed that is rich in fiber, protein and other essential nutrients. It has a nutty flavor and is also naturally gluten free.

Because you can serve quinoa hot or cold, it makes a tasty alternative to rice or potatoes; as well as a delicious cold salad.

I loved the all-around freshness of this Quinoa & Black Bean Salad. Not to mention it was healthy and filling!

My family ate this as a side dish with grilled chicken for dinner; then ate more for lunch the next day on it’s own. I hope you like it as much as we did!

Ingredients Needed

For this recipe you'll need the following ingredients:

Water
Quinoa
Black Beans-I used canned and ran them under cold water until it ran clear.
Golden Burst Grape Tomatoes-These are the yellow ones, but you could use any grape tomato
Scallions
Fresh Chopped Cilantro
Garlic
Rice Wine Vinegar
Limes, zest and juice
Extra Virgin Olive Oil
Kosher Salt
Black Pepper

How do you make Quinoa Salad with Black Beans?

Start by adding the water to a pot and bring to a boil. Stir in the quinoa, cover and reduce heat.

Simmer for approximately 15-20 minutes or until water is absorbed; then remove from heat and allow to rest for 5 minutes. Fluff with a fork and let cool.

Next, combine the cilantro, garlic, vinegar, lime zest and juice, oil, salt and pepper in a small bowl; then whisk until emulsified.

Add the quinoa to a bowl along with the black beans, tomatoes, scallions, and prepared vinaigrette. Mix well and refrigerate for at least 1 hour.

More Quinoa Salad Recipes

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Quinoa and Black Bean Salad

Carrie's Experimental Kitchen

Quinoa tossed with black beans and golden sunburst tomatoes in a lime vinaigrette dressing makes a refreshingly tasty light salad.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Resting Time 1

Total Time 1 30

Course Salads

Cuisine Mexican

Servings

Ingredients

For the Salad

1 ½ cups water
1 cup quinoa (rinsed under cold water)
1- (15-ounce) can black beans (rinsed under cold water)
2 dozen yellow grape tomatoes (cut in half)
¼ cup chopped scallions
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
2 limes (zest and juice)
¼ cup rice wine Vinegar
½ cup extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

For the Salad

Add water to a pot and bring to a boil. Stir in the quinoa, cover and reduce heat. Simmer for approximately 15-20 minutes or until water is absorbed then remove from heat and let rest for 5 minutes. Fluff with a fork and let cool.
Add to a bowl along with the black beans, tomatoes, scallions, and prepared vinaigrette. Mix well and refrigerate for at least 1 hour.

Nutrition

Serving: 0.5cupCalories: 255kcalCarbohydrates: 25gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 354mgPotassium: 315mgFiber: 6gSugar: 0.4gVitamin A: 51IUVitamin C: 7mgCalcium: 41mgIron: 2mg

Keyword quinoa, quinoa salad

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Quinoa and Black Bean Salad

Ingredients Needed