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This image shows a Black Bean Quinoa Salad, corn, cherry tomatoes, red onion, cilantro, and avocado slices on top.

Black Bean Quinoa Salad

Black Bean Quinoa Salad, protein-packed salad full of vibrant flavors, perfect for meal prep or a quick lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Lunch, Salad
Cuisine: American, Vegetarian
Calories: 315
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup dry quinoa rinsed well to remove bitterness
  • 2 tablespoons extra-virgin olive oil for dressing
  • ¼ cup freshly squeezed lime juice for tang
  • 1 tablespoon apple cider vinegar for acidity
  • 1 tablespoon maple syrup for a touch of sweetness
  • 1 clove garlic minced
  • 1 teaspoon ground cumin for flavor depth
  • ⅛ teaspoon cayenne pepper for a mild kick
  • 1 teaspoon fine sea salt plus more to taste
  • 1 red bell pepper seeded and chopped
  • 1 cup corn kernels fresh or thawed from frozen
  • ½ red onion finely chopped
  • 1 cup cherry tomatoes sliced
  • 3 green onions chopped
  • ½ cup freshly chopped cilantro or more to taste
  • 1 15 oz. can black beans drained and rinsed

Method
 

  1. Rinse the quinoa in a fine mesh sieve under cold water to remove any bitterness.
  2. Add the rinsed quinoa to a saucepan, then cover it with 1 ½ cups of fresh water. Bring to a boil over high heat. Once boiling, reduce the heat, cover the pot, and let it simmer for 10 minutes.
  3. After 10 minutes, remove the pot from the heat but keep the lid on for an additional 5 minutes. Once done, fluff the quinoa with a fork and set it aside to cool.
  4. In a large mixing bowl, whisk together the olive oil, lime juice, apple cider vinegar, maple syrup, garlic, cumin, cayenne pepper, and salt.
  5. Once the quinoa has cooled slightly, add it to the bowl with the dressing. Then, add the bell pepper, corn, red onion, tomatoes, and green onions. Stir until everything is well combined.
  6. Add the black beans and chopped cilantro to the bowl, and stir again to combine. Taste the salad and adjust seasoning as needed, adding more salt or lime juice if desired.
  7. Transfer the salad to a storage container and refrigerate for at least 1 hour to allow the flavors to meld together.

Nutrition

Serving: 1 servingCalories: 315kcalCarbohydrates: 46gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 839mgPotassium: 583mgFiber: 8gSugar: 5gVitamin A: 1020IUVitamin C: 47.2mgCalcium: 62mgIron: 3.8mg

Notes

This salad is perfect for meal prep or as a side dish. It stays fresh in the fridge for up to 5 days, and can be topped with avocado or cheese for extra richness.

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