Black Bean Quinoa Salad
Black Bean Quinoa Salad is a vibrant and nutritious dish that combines fluffy quinoa, hearty black beans, and fresh vegetables, all drizzled with a zesty lime dressing. Perfect for gatherings or as a quick weeknight meal, this salad not only delights your taste buds but also supports a healthy lifestyle. Packed with protein and fiber, it serves beautifully as either a main course or side dish that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup bell peppers (diced; mix of red, yellow, green)
- 1/2 medium red onion (thinly sliced)
- 1/2 cup fresh cilantro (chopped)
- Juice of 1 lime
- 3 tbsp extra virgin olive oil
- Salt to taste
- Pepper to taste
Instructions
- Rinse 1 cup of quinoa under cold water. In a saucepan, combine with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until fluffy.
- While the quinoa cooks, chop bell peppers and slice the red onion. Place in a large mixing bowl.
- Once quinoa has cooled slightly, fluff with a fork and add to the mixing bowl with veggies.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Drizzle over the salad and toss well.
- Gently mix in chopped cilantro and serve immediately or let sit for 30 minutes for flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added flavor, cook quinoa in vegetable broth instead of water. Customize by adding diced avocado or corn for sweetness. Store leftovers in an airtight container in the fridge for up to three days.