Quinoa Black Bean Salad
A vibrant, hearty salad loaded with protein from quinoa and black beans, perfect for potlucks, lunches, and quick dinners.
Ingredients
Grains and Legumes
- 1 cup quinoa (any color; rinse first to remove saponins) Can substitute with couscous or farro if gluten-free is not needed.
- 1 can black beans, rinsed and drained (about 15 oz) Use low-sodium if preferred.
Vegetables
- 1 bell pepper, diced (any color)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 whole avocado, diced Add at the end to avoid mush.
- 1/4 cup cilantro, chopped Or parsley if preferred.
Dressing
- 2 tablespoons olive oil
- 2 tablespoons lime juice (fresh is best) Can swap lime for lemon for a tangier finish.
- 1 teaspoon chili powder Smoked paprika or cumin can be used for different notes.
- Salt and pepper to taste
Instructions
Prepare Quinoa
- Rinse quinoa under cold water in a fine-mesh sieve and drain well.
- In a small pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then lower to a simmer. Cover and cook for about 15 minutes, or until the water is absorbed and quinoa is tender. Remove from heat and fluff with a fork. Let it cool to room temperature.
Prepare Vegetables
- In a large bowl, add the cooked quinoa, rinsed and drained black beans, diced bell pepper, halved cherry tomatoes, finely chopped red onion, diced avocado, and chopped cilantro.
Make Dressing
- In a small bowl, whisk together olive oil, lime juice, chili powder, and salt and pepper to taste. Adjust seasoning as needed.
Combine and Serve
- Pour the dressing over the salad and gently toss to combine, taking care not to mash the avocado.
- Serve chilled or at room temperature. If you have time, let the salad rest for 10–15 minutes for flavors to meld.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. The avocado will brown over time; stir in additional fresh lime juice before serving to brighten it up.