Whether or not you’re a celebration particular person, a meal prepper, or a picnic lover, we’ve bought a salad that may do it ALL! This contemporary, crunchy Southwest-inspired quinoa salad options corn, black beans, cilantro, tons of veggies, and a zippy lime French dressing. BIG TIME deliciousness, pals!
It retains nicely, making it excellent for BBQs, picnics, or fast lunches all through the week. Easy components and simply half-hour required! Allow us to present you the way it’s finished!
How one can Make Black Bean Quinoa Salad
This SIMPLE black bean and quinoa salad begins with: quinoa! We frequently have this nutrient-packed pseudo-grain (it’s truly a seed) cooked and able to go in our fridge, whether or not we’re utilizing it to make breakfast cookies, fritters, stir-fries, or power bowls.
For this salad, you should utilize quinoa that you simply’ve made forward, or make a contemporary batch when able to make the salad. Quinoa cooks in about Quarter-hour on the stovetop and can be very simple to make within the Instant Pot (an amazing possibility for beating summertime warmth!).
Subsequent, we chop up contemporary, crunchy veggies (cherry tomatoes + bell pepper + crimson onion) and add corn for sweetness and cilantro for an herby contact. When you don’t like cilantro, you might go away it out or strive contemporary dill and/or parsley.
Then it’s on to the opposite fundamental element of this salad: black beans! They increase the fiber and protein content material, making this salad fairly the nutrient powerhouse.
The ultimate element is the lime French dressing, made with lime juice, olive oil, maple syrup, and sea salt. To maintain issues tremendous easy and guarantee a 1-bowl, 30-minute state of affairs (as soon as your quinoa is made), we add the dressing components instantly into the salad and provides it a stir.
After that, it’s able to take pleasure in immediately by itself…or topped with avocado and pepitas to make it further filling.
We hope you LOVE this quinoa black bean salad! It’s:
Recent
Crunchy
Herby
Veggie-packed
Meal prep-friendly
& SO scrumptious!
This protein and fiber-packed aspect is a good make-ahead dish for summer season picnics and BBQs, lunches all through the week, or when it’s too sizzling to prepare dinner!
Extra Grain & Bean Salads
When you do that recipe, tell us! Depart a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 8 (~1 cup servings)
Forestall your display screen from going darkish
- 2 ½ cups cooked and cooled quinoa (3/4 cup or 138 g dry quinoa yields ~2 ½ cups or 460 g cooked)
- 2 cups cherry tomatoes, quartered (1 pint yields ~2 cups or 315 g)
- 1 cup orange or crimson bell pepper, finely diced (1 medium bell pepper yields ~ 1 cup or 115 g)
- 1/3 cup finely diced crimson onion (1/2 small onion yields ~1/3 cup or 50 g)
- 1 (15-oz) can black beans, drained and rinsed (or ~1 ½ cups homemade)
- 3 ears contemporary corn*, kernels eliminated (3 ears yield ~1 ½ cups or 225 g corn kernels // or sub 1 ½ cups frozen corn, thawed)
- 1/2 cup finely chopped cilantro
- 4-5 Tbsp lime juice (2-3 limes yield ~4-5 Tbsp or 60-75 ml juice, relying on how juicy they’re)
- 2 Tbsp olive oil
- 2 tsp maple syrup (or honey if not vegan)
- 1 ¼ tsp sea salt (regulate to style)
-
When you don’t have already got cooked quinoa, put together it right now. In a small saucepan, mix 3/4 cup (138 g) dry quinoa and 1 ½ cups (360 ml) water (this may make ~2 ½ cups cooked quinoa — regulate quantities if altering default variety of servings). Deliver to a boil over medium-high warmth. As soon as boiling, cut back warmth to a simmer, cowl, and proceed cooking for ~12-Quarter-hour till the water is absorbed and the quinoa is fluffy and has expanded. Take away from the warmth, stir, and put aside (coated). The quinoa will get even fluffier because it sits!
-
In a big mixing bowl, mix the cherry tomatoes, bell pepper, crimson onion, drained and rinsed black beans, corn, and cilantro. Toss to mix.
-
Add the cooked and cooled quinoa (it’s okay if it’s not utterly cooled) together with the lime juice, olive oil, maple syrup, and salt and blend nicely. Style and regulate as wanted, including extra salt for total taste, lime juice for brightness, olive oil for richness, maple syrup for sweetness, or cilantro for herbiness.
-
Serve at room temperature or chilled. Optionally, garnish particular person servings with diced avocado and pepitas. Leftover salad (with out avocado/pepitas) retains nicely in a sealed container within the fridge for as much as 2-3 days. Not freezer pleasant.
*We examined this recipe with contemporary, frozen, and canned corn. Recent had the most effective taste and frozen was additionally good. Canned corn (drained and rinsed) was okay and works in a pinch, but it surely’s not our most popular alternative.
*Prep time/whole time assumes the quinoa is already ready. Making the quinoa will add a further ~Quarter-hour.
*Diet info is a tough estimate calculated with out optionally available components.
Serving: 1 (~1 cup serving) Energy: 202 Carbohydrates: 33.8 g Protein: 7.2 g Fats: 5.4 g Saturated Fats: 0.7 g Polyunsaturated Fats: 1.4 g Monounsaturated Fats: 3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 374 mg Potassium: 466 mg Fiber: 7.2 g Sugar: 5.5 g Vitamin A: 162 IU Vitamin C: 30 mg Calcium: 45 mg Iron: 2 mg
Trending Merchandise
