Quinoa Black Bean Salad

This healthy and delicious vegetarian Quinoa Black Bean Salad is loaded with beans and veggies and dressed in an flavorful homemade Chili Lime Dressing. It's quick, easy, and ready to rock your plate!

Course Salad, Side Dish

Cuisine Mexican Fusion, Vegetarian

Keyword Quinoa Black Bean Salad

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 267kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

¾ cup dry quinoa (1 ½ cups cooked)
1 ¼ cup water
15 oz (1 can) black beans
1 cup diced bell peppers or sweet mini peppers
1 cup diced tomatoes
¼-½ cup finely chopped red onion
¼ cup fresh chopped cilantro and/or scallions

CHILI LIME DRESSING

3 TBSP avocado oil or olive oil
1 TBSP white wine vinegar
½ lime (juiced)
¼ tsp fresh minced garlic (1 small clove)
½ tsp chili powder
¼ tsp cumin
⅛ tsp fine sea salt
⅛ tsp black pepper

OPTIONAL EXTRAS

sweet corn
kale or parsley
shredded carrots

Instructions

COOK THE QUINOA

Rinse and drain ¾ cup quinoa using a mesh strainer or sieve.
Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
Next add 1 ¼ cup water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Fluff with a fork and transfer to a large mixing bowl.

PREP THE VEGGIES

While the quinoa cooks, chop and prep remaining ingredients. Dice tomatoes and peppers, peel and finely dice onion, peel and mince garlic. Chop fresh herbs. Drain and rinse beans.
For the dressing, combine ingredients in a small mason jar, secure the lid, and shake well.
If you're adding extra vegetables to the mix (hooray!) simply double the dressing so you have enough. Add about ½ of it to the salad right away and any extra desired before serving. Leftover dressing will keep 4 days refrigerated.
Once quinoa is fluffed and ready, add beans, vegetables, and choice of herbs. Shake the dressing once more then mix into the salad.

CHILL + ENJOY!

Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1 hour or longer if meal prepping. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice (to taste) after chilling.
You may adjust dressing acidity to taste by adding more lime juice to the mix or mellow it down a bit by swapping some of the vinegar for additional lime juice. Boost the flavors with extra of any of the following: cilantro, scallions, chili powder, cumin, salt, and/or pepper. Let your taste buds be your guide!

Notes

Leftover salad is fantastic the next few days and can be stored in an airtight container in the fridge for up to 4 days.

Nutrition Facts below are estimated for salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition