Quinoa and Black Bean Salad is like a party on your plate, bursting with vibrant colors and zesty flavors. Imagine crunchy bell peppers mingling with tender quinoa, all while black beans add a delightful creaminess that dances with every bite. The aroma of fresh cilantro mingled with lime will have your taste buds tap-dancing before you even dig in.

I remember the first time I made this salad for a summer barbecue. My friends were skeptical at first, then they practically inhaled it. Now, it’s a staple at every gathering and my secret weapon for impressing guests. Whether it’s a hot day or a cozy evening, this salad is perfect for any occasion.

I once made this salad for a potluck, and the compliments kept rolling in like waves at the beach.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Rinse it well before cooking to remove bitterness it’s the star ingredient here.
• Canned Black Beans: Opt for low-sodium varieties to keep it healthy drain them well before adding.
• Bell Peppers: Use a mix of colors for visual appeal they add crunch and sweetness.
• Red Onion: Adds sharpness soak in cold water for 10 minutes to mellow its flavor.
• Cilantro: Fresh cilantro brings brightness use more or less based on your preference.
• Lime Juice: Freshly squeezed lime juice enhances flavor don’t skimp on this zesty goodness.
• Olive Oil: A splash of good quality olive oil rounds out the flavors beautifully.
• Salt and Pepper: Essential seasoning that elevates all the other ingredients.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Get ready to create something delicious with these simple steps

Cook the Quinoa: Rinse 1 cup of quinoa under cold water until it runs clear. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil over medium heat, then reduce to low and cover. Cook for about 15 minutes until fluffy.

Prepare the Veggies: While quinoa cooks, chop 1 bell pepper and half a red onion into small pieces. If you like things spicy, consider adding jalapeño too

Mix Ingredients Together: Once quinoa has cooled slightly, combine it in a large bowl with black beans, chopped veggies, and cilantro. Gently fold everything together using a spatula.

Add Dressing: Drizzle lime juice and olive oil over the mixture. Sprinkle with salt and pepper to taste. Toss again until everything is evenly coated.

Chill Before Serving: For optimal flavor blending, let the salad chill in the fridge for at least 30 minutes before serving. It’s worth the wait

Enjoy your flavorful Quinoa and Black Bean Salad as a main dish or as an incredible side to accompany grilled meats or fish

Perfecting the Cooking Process

Start by rinsing the quinoa before cooking to remove bitterness. Cook it in vegetable broth for added flavor. While that cooks, chop your veggies and prepare the dressing so everything comes together seamlessly.

Add Your Touch

Feel free to swap out black beans for chickpeas or add diced avocado for creaminess. Fresh herbs like cilantro or parsley can elevate the flavor even more get creative

Storing & Reheating

Store your Quinoa and Black Bean Salad in an airtight container in the fridge for up to five days. It’s best enjoyed cold, but you can microwave it briefly if you prefer it warm.

One time, I made this Quinoa and Black Bean Salad for a picnic, and my friends devoured it They insisted I share the recipe, which led me to start this blog.

FAQ

Can I make Quinoa and Black Bean Salad ahead of time?

Yes, this salad holds up well in the fridge for several days.

What can I add to my Quinoa and Black Bean Salad?

Consider adding corn, diced bell peppers, or even some grilled chicken for protein.

Is Quinoa gluten-free?

Absolutely Quinoa is naturally gluten-free and safe for those with gluten intolerance.

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Quinoa and Black Bean Salad

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• Author: Ann Foster
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Quinoa and Black Bean Salad is a vibrant and nutritious dish that brings a burst of flavor to any meal. This colorful salad features fluffy quinoa, creamy black beans, crunchy bell peppers, and zesty lime, making it perfect for summer barbecues or cozy dinners. Quick to prepare and packed with nutrients, this salad can be served as a main dish or a side, impressing your guests with its delightful taste and presentation.

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Ingredients

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• 1 cup quinoa
• 1 can (15 oz) low-sodium black beans, drained
• 1 cup bell peppers (mixed colors), diced
• ½ cup red onion, diced
• ½ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Rinse quinoa under cold water until clear. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil over medium heat. Reduce to low, cover, and cook for 15 minutes or until fluffy.
2. While quinoa cooks, chop bell peppers and red onion (add jalapeño for spice if desired).
3. In a large bowl, combine cooked quinoa (cooled slightly), black beans, veggies, and cilantro.
4. Drizzle lime juice and olive oil over the mixture. Season with salt and pepper to taste, tossing gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving for optimal flavor blending.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Cooking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 2g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 7g
• Cholesterol: 0mg