Whether or not you’re a birthday celebration particular person, a meal prepper, or a picnic lover, we’ve were given a salad that may do it ALL! This recent, crunchy Southwest-inspired quinoa salad options corn, black beans, cilantro, heaps of veggies, and a zippy lime French dressing. BIG TIME deliciousness, pals!
It helps to keep smartly, making it best possible for BBQs, picnics, or fast lunches all the way through the week. Easy substances and simply 30 mins required! Allow us to display you the way it’s achieved!
Find out how to Make Black Bean Quinoa Salad
This SIMPLE black bean and quinoa salad starts with: quinoa! We frequently have this nutrient-packed pseudo-grain (it’s in truth a seed) cooked and able to move in our refrigerator, whether or not we’re the use of it to make breakfast cookies, fritters, stir-fries, or energy bowls.
For this salad, you’ll use quinoa that you simply’ve made forward, or make a recent batch when able to make the salad. Quinoa chefs in about 15 mins at the stovetop and could also be really easy to make within the Speedy Pot (an excellent possibility for beating summertime warmth!).
Subsequent, we cut up recent, crunchy veggies (cherry tomatoes + bell pepper + purple onion) and upload corn for sweetness and cilantro for an herby contact. Should you don’t like cilantro, you have to go away it out or take a look at recent dill and/or parsley.
Then it’s directly to the opposite primary part of this salad: black beans! They spice up the fiber and protein content material, making this salad fairly the nutrient powerhouse.
The overall part is the lime French dressing, made with lime juice, olive oil, maple syrup, and sea salt. To stay issues tremendous easy and make sure a 1-bowl, 30-minute scenario (as soon as your quinoa is made), we upload the dressing substances without delay into the salad and provides it a stir.
After that, it’s able to experience immediately by itself…or crowned with avocado and pepitas to make it further filling.
We are hoping you LOVE this quinoa black bean salad! It’s:
Contemporary
Crunchy
Herby
Veggie-packed
Meal prep-friendly
& SO scrumptious!
This protein and fiber-packed facet is a smart make-ahead dish for summer season picnics and BBQs, lunches all the way through the week, or when it’s too scorching to prepare dinner!
Extra Grain & Bean Salads
Should you do this recipe, tell us! Depart a remark, price it, and don’t fail to remember to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 8 (~1 cup servings)
Save you your display from going darkish
- 2 ½ cups cooked and cooled quinoa (3/Four 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 purple bell pepper, finely diced (1 medium bell pepper yields ~ 1 cup or 115 g)
- 0.33 cup finely diced purple onion (1/2 small onion yields ~0.33 cup or 50 g)
- 1 (15-oz) can black beans, tired and rinsed (or ~1 ½ cups home made)
- 3 ears recent corn*, kernels got rid of (Three 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-Three limes yield ~4-Five Tbsp or 60-75 ml juice, relying on how juicy they’re)
- 2 Tbsp olive oil
- 2 tsp maple syrup (or honey if no longer vegan)
- 1 ¼ tsp sea salt (alter to style)
-
Should you don’t have already got cooked quinoa, get ready it presently. In a small saucepan, mix 3/Four cup (138 g) dry quinoa and 1 ½ cups (360 ml) water (this may make ~2 ½ cups cooked quinoa — alter quantities if changing default choice of servings). Carry to a boil over medium-high warmth. As soon as boiling, scale back warmth to a simmer, duvet, and proceed cooking for ~12-15 mins 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 gets even fluffier because it sits!
-
In a big blending bowl, mix the cherry tomatoes, bell pepper, purple onion, tired and rinsed black beans, corn, and cilantro. Toss to mix.
-
Upload the cooked and cooled quinoa (it’s ok if it’s no longer utterly cooled) along side the lime juice, olive oil, maple syrup, and salt and blend smartly. Style and alter as wanted, including extra salt for general 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 person servings with diced avocado and pepitas. Leftover salad (with out avocado/pepitas) helps to keep smartly in a sealed container within the fridge for as much as 2-Three days. No longer freezer pleasant.
*We examined this recipe with recent, frozen, and canned corn. Contemporary had the most productive taste and frozen was once additionally excellent. Canned corn (tired and rinsed) was once ok and works in a pinch, nevertheless it’s no longer our most well-liked selection.
*Prep time/general time assumes the quinoa is already ready. Making the quinoa will upload an extra ~15 mins.
*Diet knowledge is a coarse estimate calculated with out not obligatory substances.
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 Nutrition A: 162 IU Nutrition C: 30 mg Calcium: 45 mg Iron: 2 mg