Black Bean Quinoa Salad
Black Bean Quinoa Salad is a colorful and nutritious dish that brings together protein-rich quinoa, fiber-packed black beans, and vibrant vegetables. Tossed in a zesty lime dressing, this salad is perfect for summer gatherings or meal prep. Each bite offers a delightful mix of flavors and textures, making it both satisfying and refreshing—ideal for any occasion!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup bell peppers (mixed colors), diced
- ½ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup lime juice (freshly squeezed)
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Rinse quinoa under cold water to remove bitterness.
- In a medium saucepan, combine rinsed quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat to low and cover for about 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
- While the quinoa cooks, dice bell peppers and finely chop the red onion.
- In a large mixing bowl, combine cooled quinoa, black beans, diced veggies, cilantro, lime juice, olive oil, salt, and pepper.
- Toss gently using two forks or salad tongs until well mixed.
- Serve immediately or chill in the fridge until ready to enjoy.
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Customize by adding corn for sweetness or diced avocado for creaminess. For extra protein, consider grilled chicken or shrimp. The salad can be made ahead; store in an airtight container for up to three days.