Quinoa and Black Bean Salad

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Quinoa and Black Bean Salad


  • 1-1/2 cups quinoa
  • 1-1/2 cups canned black beans, rinsed and drained
  • 1-1/2 Tbsp. red wine vinegar
  • 1-1/2 cups cooked corn (fresh, canned or frozen)
  • 1 red bell pepper, seeded and chopped
  • 4 scallions, chopped
  • 1 tsp. garlic, minced fine
  • 1/4 tsp. cayenne pepper
  • 1/4 cup fresh coriander leaves, chopped fine
  • 1/3 cup fresh lime juice
  • 1/2 tsp. salt
  • 1 1/4 tsp. ground cumin
  • 1/3 cup olive oil


1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

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