Quinoa and Black Bean Salad Recipe
This easy quinoa and black bean salad is a fresh, protein-packed dish made with simple ingredients and a zesty lime dressing. Perfect for meal prep, quick lunches, or healthy dinners, this gluten-free quinoa black bean salad comes together in minutes and is full of flavor.
Servings: 6 servings
Calories: 428kcal
Ingredients
Cumin Lime Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup lime juice from ~ 3 limes
- 1/4 cup white balsamic vinegar
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper
Black Beans and Quinoa Salad
- 1 1/2 cups uncooked quinoa
- 1 can black beans 15-oz can
- 1 cup corn frozen or fresh kernals
- 1 bell pepper red, orange, or yellow
- 1 cup cilantro
- 1/2 cup chopped red onion
- 1/2 cup sliced radishes
- 1/2 cup sliced green onion
- 1 cup sliced grape tomatoes
- Cumin Lime Dressing
Instructions
- Cook the quinoa according to package directions. Fluff with a fork when finished cooking.
Make the Cumin Lime Dressing
- Juice enough limes to make 1/4 cup of lime juice.
- Combine lime juice with vinegar, olive oil, oregano, cumin, salt, and pepper in a large mason jar. Shake well to combine ingredients.
Make the Black Beans and Quinoa Salad
- Prep the vegetables: Cut bell pepper into ~ 1/4 inch dice. Loosely chop the cilantro (ok to keep stems). Finely chop red onion. Thinly slice the radishes and cut in half. Slice the green portion of the green onions. grape. Slice the tomatoes into bite-size pieces.
- Rinse and drain the black beans.
- Assemble the salad in a large serving bowl. Add warm quinoa to the bowl along with frozen or fresh (cooked) corn kernels. Add all the vegetables and the black beans. Stir well to combine all the ingredients.
- Pour dressing on top and stir well. Ssason with additional salt and pepper if desired before serving.
Video
Notes
Low FODMAP Option: Omit the red onion and add extra green onion tops. Swap the black beans for canned, rinsed, and drained lentils or chickpeas.
Optional for serving: Avocado slices, queso fresco, or any shredded cheese, tortilla chips, Greek yogurt, or light sour cream.
Meal prep: You can make the dressing and cook the quinoa ahead of time. Store prepared salad in the refrigerator in a well-sealed container for up to three days.
Nutrition
Serving: 1.5cups | Calories: 428kcal | Carbohydrates: 50g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 112mg | Potassium: 652mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1178IU | Vitamin C: 38mg | Calcium: 58mg | Iron: 4mg