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Quinoa and Black Bean Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 25 min
  • $$
Gatheredtable
adapted fromGourmet

Ingredients

  • 1 1/2 cups cooked black beans, rinsed if canned
  • 2 pickled jalapeno
  • 3/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped fresh cilantro
  • 1 1/2 cups cooked corn (cut from about 2 large ears)
  • 3 limes, juiced
  • 1 teaspoon sea salt
  • 1/3 cup extra virgin olive oil
  • 1 1/4 teaspoons ground cumin, or to taste
  • 1 1/2 cups quinoa
  • 1 1/2 tablespoons red-wine vinegar
  • 3 cups water

Directions

Prep: 1. Rinse black beans. 2. Cut/chop: bell pepper, cilantro, and corn. 3. Seed and mince jalapeƱo chilies. 4. Squeeze limes (need 5 tablespoons juice). 5. In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Set dressing aside. Make: 1. In a bowl wash quinoa until water runs clear and drain in a large fine sieve. 2. Add water (or use broth) and quinoa to saucepan and bring to a boil. 3. Lower heat, cover and cook 15 minutes. 4. Remove from heat and let stand covered for 5 minutes. 5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. 6. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeƱos, and cilantro and toss well. 7. Drizzle dressing over salad and toss well with salt and pepper to taste.

Notes

Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Goes great with these recipes

Sliced Cucumbers
Sliced Avocado
Kale Chips
Basic Sauteed Kale
Sliced Tomatoes

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