Black Bean & Quinoa Salad
- 12 Ingredients
- 40 Minutes
6 Serving

Ingredients
2 cups Quinoa
3 1/2 cups Water
1 cup Cilantro (chopped)
2 cups. Black Beans (cooked)
5 stalks. Green Onion (chopped)
1 Jalapeno Pepper (small, seeded and finely diced)
1 Red Bell Pepper (chopped)
1/4 cup Extra Virgin Olive Oil
1/2 cup Lime Juice
1/4 tsp Chili Powder
1 tsp Cumin
1/2 tsp Sea Salt
Directions
Rinse quinoa in a fine mesh strainer. Place rinsed quinoa in a medium pot with the water and a pinch of sea salt. Bring to a boil, reduce heat, cover and let simmer for 15 – 20 minutes till all the water is absorbed
Remove cooked quinoa from pot, place in a large bowl and let cool.
Combine olive oil, lime juice, cumin and sea salt in in a mason jar and shake until combined. Pour dressing over the cooled quinoa.
Add cilantro, green onions, jalapeño pepper, red bell pepper, black beans and toss again.
A Crowd Pleaser
I’ve been making this satisfying salad for several years and is the dish of choice for BBQs or potlucks – a real crowd pleaser! Serve this protein-packed salad alone or as a side dish. It’s even delicious cold, making it a great choice for packed lunches!
Leftovers
Refrigerate in an airtight container for up to three days.
No Black Beans
Use cooked lentils or chickpeas instead.
This was delicious. Made it tonight with a little change. Did not have enough cilantro so added a few sprigs of finely chopped mint and splashes of low sodium soy sauce and mirin…
Fabulous!! Thanks Jennifer…
Thanks Lynn, I’m happy you enjoyed! It’s a versatile recipe and a crowd pleaser!