Print Recipe

Black Bean Quinoa Salad

This protein packed black bean quinoa salad is high in fiber and is Gluten-Free!! Best of all it's ready in 45 minutes and can hold well for several days making it a perfect vegetarian weeknight meal or a great side dish to have on hand!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Salad, Side Dish
Cuisine: Mexican
Keyword: blackbean, quinoa, salad
Servings: 6 people
Author: Sarah Ricci

Ingredients

  • 2 cups Quinoa Cooked 1 cup dry yields 2 cups cooked
  • 1/4 cup Oil avocado or extra virgin
  • 2 tsp Ground Cumin
  • 2 cloves Garlic minced
  • 1 Lime juiced
  • 2 tsp Pink Salt
  • 1/2 tsp Cayenne Pepper optional for heat
  • 1 15 oz can Black Beans
  • 1 cup Frozen Sweet Corn organic, thawed
  • 2 tbsp Butter
  • 1 Red Bell Pepper chopped
  • 1 Red Onion chopped, about 1 cup
  • 1 Large Handful of Cilantro chopped, about 1/2 cup
  • 1 cup Feta Cheese crumbled
  • 1 Avocado OPTIONAL - cubed on side for serving

Instructions

  • Prepare 2 cups cooked quinoa as instructed on package.
  • While quinoa is cooking, prepare the dressing in a large bowl by whisking together the oil, cumin, garlic, lime, salt, and cayenne. Set dressing aside and let flavors come together.
  • In a small skillet over medium heat saute frozen corn with butter until warm about 4-5 minutes. Sautéing frozen corn keeps it crisp, bright and flavorful.
  • Drain black beans and chop veggies. Add cooled quinoa to the bowl with dressing and gently fold in the beans and chopped veggies.
  • Add in the chopped cilantro and feta and gently mix. Chill the salad for 30 minutes before serving so all the flavors come together.

Notes

I love dicing up fresh avocado to serve on the side with this dish to sneak in some Heart-Healthy Monounsaturated Fatty Acids!! Plus avocado is awesome on everything right?!