Quinoa Bean Salad
A colorful and nutritious salad bursting with flavor, perfect for summer picnics and gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove the bitter coating.
- Cook the rinsed quinoa and water in a pot until boiling, then reduce heat and simmer for 15 minutes.
- Fluff the quinoa with a fork after letting it sit for 5 minutes.
- Combine the cooked quinoa, black beans, cherry tomatoes, bell pepper, red onion, and cilantro in a large bowl.
- Whisk together lime juice, olive oil, salt, and pepper in a smaller bowl for dressing.
- Pour the dressing over the salad mixture and mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad pairs beautifully with grilled chicken or fish. It can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg