Zesty Quinoa and Black Bean Salad Recipe
Introduction
This zesty quinoa and black bean salad is a refreshing, nutritious dish perfect for a light lunch or a side at dinner. Packed with vibrant flavors and easy to prepare, it’s a great option for meal prep or casual gatherings.
Ingredients
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium red bell pepper, diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Step 1: Rinse quinoa under cold water until the water runs clear. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium heat.
- Step 2: Reduce heat to low and simmer for about 15 minutes or until all the water is absorbed. Let sit covered for 5 minutes before fluffing with a fork.
- Step 3: In a large mixing bowl, combine the cooked quinoa, black beans, diced red bell pepper, and chopped cilantro.
- Step 4: Drizzle lime juice and olive oil over the mixture. Season with salt and pepper to taste; toss gently to combine.
- Step 5: Chill in the refrigerator for at least 30 minutes before serving.
Tips & Variations
- For extra flavor, add a minced garlic clove or a pinch of cumin to the dressing.
- Swap black beans for chickpeas or kidney beans for a different taste and texture.
- Include diced avocado or cherry tomatoes just before serving for added freshness.
- If you prefer a spicier salad, mix in some finely chopped jalapeño or a dash of hot sauce.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep any added avocado separate to avoid browning. The salad tastes best chilled and can be enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, it’s ideal for meal prep. Prepare the salad, refrigerate it for at least 30 minutes, and it will stay fresh for up to 3 days.
Is this salad gluten-free and vegan?
Absolutely. All the ingredients are naturally gluten-free and vegan, making this salad suitable for many dietary preferences.
PrintZesty Quinoa and Black Bean Salad Recipe
This Zesty Quinoa and Black Bean Salad is a refreshing and nutritious dish featuring fluffy quinoa mixed with protein-rich black beans, vibrant red bell pepper, and fresh cilantro. Tossed in a tangy lime and olive oil dressing, this salad is perfect as a light lunch or a zesty side dish for any meal, offering a delightful blend of flavors and textures that’s both gluten-free and vegetarian.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (includes chilling time)
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free, Vegetarian
Ingredients
Salad Ingredients
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium red bell pepper, diced
- 1/2 cup fresh cilantro, chopped
Dressing
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Rinse and cook quinoa: Rinse quinoa under cold running water until the water runs clear to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium heat.
- Simmer quinoa: Once boiling, reduce heat to low and let it simmer gently for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes to steam and become fluffy. Fluff it with a fork before transferring to a mixing bowl.
- Combine ingredients: In a large mixing bowl, add the cooked quinoa, drained and rinsed black beans, diced red bell pepper, and chopped fresh cilantro. Mix gently to combine.
- Add dressing and season: Drizzle the freshly squeezed lime juice and olive oil over the quinoa mixture. Season with salt and pepper to taste, then toss gently until everything is evenly coated with the zesty dressing.
- Chill and serve: Place the salad in the refrigerator and chill for at least 30 minutes to let the flavors meld together. Serve cold or at room temperature for a refreshing and healthy dish.
Notes
- Rinsing quinoa is essential to remove its bitter coating called saponin.
- For added crunch, consider adding diced cucumber or chopped red onion.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Adjust lime juice and olive oil quantities to taste for desired tanginess and richness.
- Serve as a main dish or as a vibrant side to grilled meats or vegetables.
Keywords: quinoa salad, black bean salad, healthy salad, gluten free recipe, vegetarian salad, lime dressing, easy lunch, protein-packed salad
