Description
A fresh, simple, and flavorful quinoa black bean salad made with hearty black beans, fluffy quinoa, crunchy vegetables, and a zesty lime dressing. Perfect as a side or light main dish.
Ingredients
- 1 cup uncooked quinoa (rinsed and drained)
- 2 cups water
- 1/4 tsp sea salt
- 1 15-ounce can black beans (rinsed and drained)
- 1 cup chopped red bell pepper
- 1/2 cup chopped cilantro
- 1/2 cup finely chopped red onion
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 Tbsp maple syrup
- 1 tsp ground cumin
- 1/4 tsp each salt and black pepper (or more to taste)
Instructions
- Rinse quinoa under cool running water and drain.
- In a medium saucepan, add quinoa, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- Remove from heat and let rest covered for 5-10 minutes. Fluff with a fork and let cool.
- Once quinoa is cool, transfer to a large mixing bowl. Add black beans, red pepper, cilantro, and red onion. Toss to combine.
- In a small bowl or jar, whisk together lime juice, olive oil, maple syrup, cumin, salt, and pepper until well combined.
- Pour dressing over salad and toss to combine.
- Taste and adjust flavor as needed, adding more salt, lime juice, or maple syrup to taste.
- Serve immediately or chill before serving. Keeps well in the refrigerator for up to 3-4 days.
Notes
- To save time, quinoa can be made in advance and stored in the fridge.
- Optional additions: avocado, corn, or hot sauce for extra flavor and texture.
- Use agave syrup instead of maple syrup for a vegan alternative if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
