This Quinoa and Black Bean Salad is a healthy, filling salad that is perfect for a light lunch or as a side dish. It is packed with protein and fiber, and is easily customizable to your liking. The salad can be made ahead of time and will keep in the fridge for a few days.
Ingredients
- 1 cup quinoa, cooked according to package instructions
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Method
In a large bowl, combine cooked quinoa, black beans, bell pepper, red onion, cilantro, and lime juice. Drizzle with olive oil and season with cumin, salt, and pepper. Toss to combine. Serve at room temperature or chilled.
Potential changes & improvements
There are endless possibilities for customizing this salad. Try adding in some chopped avocado, diced mango, or roasted corn. For a bit of spice, add in a diced jalapeño pepper. Use whatever fresh herbs you have on hand in place of the cilantro. Try substituting the black beans for another type of bean, such as kidney beans or chickpeas. The salad can also be made with white or brown quinoa.
What other food it works well with
This salad goes well with just about anything. Serve it as a side dish with grilled chicken or fish. Or, add some chopped cooked chicken or shrimp to make it a main dish. Serve it over a bed of greens for a light lunch or dinner.
Common Mistakes
One common mistake when cooking quinoa is to not rinse it before cooking. Quinoa has a natural coating called saponin that can make it taste bitter. Be sure to rinse the quinoa well before cooking it.
Nutritional Information
Serving size: 1/2 cup
Calories: 190
Fat: 7 g
Carbohydrates: 27 g
Fiber: 6 g
Protein: 7 g
Allergens
This recipe is gluten-free and dairy-free. It does contain soy in the form of soybeans (black beans).