Southwestern Black Bean Quinoa Salad Recipe
This Southwestern Black Bean Quinoa Salad is a vibrant, flavorful, and nutritious dish perfect for a light lunch or a wholesome side. It combines fluffy quinoa with black beans, fresh vegetables, and a zesty lime-cumin dressing, delivering a refreshing and protein-packed salad with a delightful southwestern twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
Grains and Legumes
- 1 cup quinoa
- 1 (14.5-oz) can black beans, drained and rinsed
Vegetables
- 1 medium orange bell pepper, diced into ½ inch pieces
- 1 pint cherry tomatoes, halved
- 1 cup frozen corn, thawed
- 2 scallions (white and light green parts only), thinly sliced
- ⅓ cup chopped cilantro
Dressing and Seasoning
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- ½ teaspoon oregano
- Kosher salt, to taste
- Cracked black pepper, to taste
Instructions
- Cook the quinoa: Rinse the quinoa under cool running water in a mesh strainer until the foam subsides to remove bitterness. In a small saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff quinoa with a fork.
- Prepare the bean marinade: In a bowl, combine drained black beans, lime juice, olive oil, cumin, and oregano. Toss to combine and let it marinate at room temperature while the quinoa cooks to develop flavor.
- Mix the salad: In a large bowl, combine the cooked quinoa with the marinated black beans including any marinade left behind. Add diced bell pepper, halved cherry tomatoes, thawed corn, sliced scallions, and chopped cilantro. Toss everything together to evenly mix.
- Season to taste: Taste the salad and season with kosher salt and cracked black pepper according to your preference. Give it a final toss before serving.
Notes
- Make sure to rinse quinoa thoroughly to remove its natural coating, saponin, which can taste bitter.
- Thaw the frozen corn before adding to ensure even texture and taste.
- This salad can be served chilled or at room temperature.
- For added protein, you can top the salad with grilled chicken or avocado slices.
- Leftovers keep well refrigerated for up to 3 days.
