Black Bean Quinoa Salad
Black Bean Quinoa Salad is a fresh, protein-packed dish with fluffy quinoa, black beans, sweet corn, crisp bell pepper, and creamy avocado tossed in a zesty lime dressing. It is a quick, make-ahead-friendly meal that works for lunches, light dinners, or meal prep.
Equipment
- Fine-mesh strainer
- Medium saucepan with lid
- Small bowl
- Whisk
- Large mixing bowl
- Cutting Board
- Chef's Knife
Ingredients
- 1/2 cup white quinoa uncooked, rinsed
- 1/2 cup red quinoa uncooked, rinsed
- 2 cups water
- 1 cup sweet corn kernels fresh or frozen
- 1 can black beans rinsed and drained
- 1 large red bell pepper finely diced
- 1 large ripe avocado cubed
- 1/4 cup red onion minced
- 1/2 cup fresh cilantro finely chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1/2 tsp cracked black pepper
Instructions
- Rinse the white and red quinoa in a fine-mesh strainer under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and let cool.
- While the quinoa cools, finely dice the red bell pepper, mince the red onion, chop the cilantro, and cube the avocado. If using fresh corn, cut kernels off the cob.
- In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, and cracked black pepper.
- In a large mixing bowl, combine the cooled quinoa, black beans, corn, red bell pepper, red onion, and cilantro. Pour the dressing over and toss gently to coat evenly.
- Gently fold in the cubed avocado just before serving. Taste and adjust with extra lime juice or a pinch of salt if desired.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The avocado may brown slightly; for best results, store avocado separately and add before serving.
Reheating: This salad is meant to be served cold or at room temperature and does not require reheating.
Best Tips: Cool the quinoa completely before mixing to prevent wilting the cilantro and softening the avocado. Rinse the quinoa well to remove bitterness. Let the salad rest for 10 minutes after tossing so the flavors meld.
Variations: Add grilled chicken, shrimp, or feta for extra protein. Swap black beans for pinto beans or chickpeas. Use farro or brown rice instead of quinoa. Add diced cucumber, cherry tomatoes, or jalapeño for more crunch and heat.