Black Bean Quinoa Salad
Black Bean Quinoa Salad is the PERFECT summer salad made with canned black beans, quinoa, cucumber, corn, avocado, and more in a tangy lime vinaigrette dressing!
Servings: 6 servings
Calories: 411kcal
Equipment
- 1 sauce pan medium
Ingredients
- 1 cup dry quinoa rinsed, certified gluten free
- 2 cups water
- 15 ounces canned black beans (1 can) rinsed and drained
- 15 ounces corn kernels (1 can) rinsed and drained
- 2 medium Roma tomatoes diced
- 1 medium avocado skin and seed removed, diced
- 1 medium red bell pepper diced
- 1/2 cup red onion diced
- 4 medium green onions diced
- 1/4 cup fresh cilantro chopped
- 1 medium english cucumber chopped
- 1/4 cup toasted pumpkin seeds
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 medium fresh lime juice only
- 1 teaspoon granulated sugar
- 2 medium garlic cloves minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Add the water and quinoa to a medium saucepan over medium-high heat. Bring the water to a boil, then reduce to a simmer, stirring occasionally.
- Once the quinoa has fully absorbed the water (about 10-15 minutes), remove it from the heat entirely and fluff with a fork. Allow to cool completely before adding the cooked quinoa to the salad.
- While that's cooling, add the dressing ingredients to a small bowl and whisk everything together until combined.
- Add the cooked quinoa to the mixing bowl with all of the chopped vegetables, black beans, corn, cilantro, green onions, avocado, and pumpkin seeds. Stir together until well combined.
- Drizzle the dressing on top of the salad and toss everything together to combine, and serve.
Notes
*The nutrition for this recipe is a rough estimate. The black beans lose sodium when they are drained and rinsed, which was estimated here.
Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 3-4 days.
This will not freeze well.
Cooking Tips
- Try to chop the veggies to about the same size. It helps keep the texture of the salad uniform, which balances the flavors nicely.
- You can cook the quinoa in water, but for even more flavor, try cooking it in vegetable or chicken broth.
- This recipe will work with fresh, canned or frozen corn. Just defrost or drain any liquids beforehand.
Nutrition
Calories: 411kcal | Carbohydrates: 51g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Sodium: 527mg | Potassium: 908mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1084IU | Vitamin C: 41mg | Calcium: 77mg | Iron: 4mg
