Description
The Quinoa Black Bean Summer Salad is a fresh, wholesome, and vibrant dish combining protein-packed quinoa, hearty black beans, and colorful veggies tossed in a zesty lime and cumin dressing. Perfect as a light lunch, dinner, or side, this gluten-free, dairy-free, and vegan-friendly salad is easy to prepare, nutritious, and versatile for any summer meal.
Ingredients
Scale
Main Ingredients
- 1 cup quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 1/4 cup fresh cilantro, finely chopped
Dressing
- Juice of 1 lime (about 2 tablespoons)
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
Instructions
- Cook the quinoa: Rinse 1 cup of quinoa under cold water to remove its natural bitter coating. Then, cook it in 2 cups of water or broth for about 15 minutes until fluffy. Once cooked, let it cool to room temperature for the best texture.
- Prep the veggies: While the quinoa cools, chop the cherry tomatoes, red bell pepper, and red onion into bite-sized pieces. Finely chop the cilantro as well.
- Mix the dressing: In a small bowl, whisk together fresh lime juice, olive oil, ground cumin, salt, and pepper until fully combined and emulsified.
- Combine ingredients: In a large bowl, toss together the cooled quinoa, rinsed and drained black beans, and the chopped vegetables. Pour the dressing over the salad and toss lightly, ensuring everything is evenly coated.
- Chill and serve: Refrigerate the salad for at least 30 minutes to let the flavors meld beautifully before serving. Garnish with extra cilantro or avocado slices if desired.
Notes
- Rinse quinoa thoroughly to remove bitterness from saponins.
- Use fresh lime juice for the best flavor brightening effect.
- Chill the salad before serving to enhance flavor melding and texture.
- Add herbs and seasonings just before serving for maximum freshness.
- Adjust cumin, salt, and pepper to taste for personalized flavor.
- Leftovers keep refrigerated in an airtight container for up to 3 days.
- Freezing is not recommended for the full salad; freeze cooked quinoa separately if needed.
- Enjoy the salad cold or at room temperature; reheat quinoa separately if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: quinoa salad, black bean salad, summer salad, gluten free salad, vegan salad, healthy salad, easy salad