Quinoa Black Bean Salad with Cumin Lime Vinaigrette

This Quinoa Black Bean Salad recipe is refreshing, flexible, and most of all, delicious! It's a favorite for summer potlucks but works well for meal prep year round. Serve as a side dish or make it a meal, there are so many ways to customize this recipe.

Course Plant-Based Main Dish, Salad, Side Dish, Side Salad

Cuisine American

Keyword Quinoa, Quinoa Black Bean Salad, Quinoa Salad

Prep Time 5

Cook Time 20

Cooling Time 5

Total Time 30

Servings servings

Calories 287kcal

Ingredients

1 1/2 cups uncooked quinoa
2 3/4 cups water
1/2 tsp kosher salt to salt the water
1 red bell pepper chopped, about 1 cup
1 orange bell pepper chopped, about 1 cup
1 green bell pepper chopped, about 1 cup
1 cup sweet corn kernels
1 small red onion diced, about 1 1/4 cups
1 can black beans drained and rinsed
1/2 cup chopped cilantro
2 limes cut into wedges

Cumin Lime Vinaigrette

5 tbsp olive oil
3 tbsp fresh lime juice
1/2 tbsp honey
2 garlic cloves finely minced or grated
1/2 to 1 tsp dijon mustard
1 tsp cumin
1/2 tsp chili powder
Fine sea salt and pepper to taste

Instructions

Heat the water in a medium saucepan. Add the salt and bring to a boil. Add the quinoa, reduce to a simmer, and cook for 15-20 minutes or until all liquid is absorbed. Remove from heat and allow to cool, the gently fluff. While the quinoa is cooking and cooling, chop the veggies and cilantro.
In a large bowl, add the chopped veggies and cilantro. Toss to combine. When the quinoa has cooled at least 5 minutes, add to the bowl and mix well to combine.
Mix the ingredients for the dressing in a small measuring cup. Stir with a fork to combine and adjusting flavor as needed. Pour half over the quinoa mixture and fold together until the dressing is evenly distributed. Taste, then add additional dressing (although you may not use all of it).
Serve immediately, or store in the refrigerator for 3 to 5 days. May be served warm or chilled.

Notes

If needed, the quinoa could be cooked ahead of time. The peppers may also be diced beforehand.

As written, this recipe yields about 9 cups total. The estimated 8 servings are intended as a side dish, adjust portions as needed if using as a plant-based main dish.

Nutrition