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Quinoa Black Bean Salad in bowls
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Black Bean & Quinoa Salad

Quinoa, black beans, and delicious vegetables make this salad filling, with a zesty dressing bringing it all together.

Course Salad
Cuisine Latina
Servings 6
Author Sylvia Klinger, DBA, MS, RD, LDN, CPT

Ingredients

Salad

  • 1 cup dry quinoa rinsed
  • 1 red bell pepper seeded and diced
  • 1 cup corn kernels fresh, frozen, or canned, rinsed and drained
  • ½ red onion chopped
  • 1 cup cherry tomatoes sliced
  • ½ cup cilantro chopped
  • 15 oz canned black beans rinsed and drained
  • ½ avocado sliced

Dressing

  • 2 cups cilantro
  • 1 garlic clove
  • ½ cup fresh lime juice
  • 2 teaspoons honey
  • ½ teaspoon ground cumin
  • ½ teaspoon Umami seasoning (MSG)
  • ½ cup extra virgin olive oil
  • ½ cup plain Greek yogurt

Instructions

Preparation

  1. Add 1-1/2 cups water and the uncooked quinoa in a medium saucepan. Bring to a boil, cover, and simmer for 10 minutes or until most water is absorbed. Remove from heat and let sit for 5 or 10 minutes—fluff with a fork and let cool.

  2. Meanwhile, add all the dressing ingredients to a blender and blend for 30 seconds or until creamy. Set aside.
  3. Gently fold the prepared quinoa with red peppers, corn, onion, tomatoes, cilantro, and black beans in a medium-sized bowl. Gently fold in the dressing and top with avocado slices.

Recipe Notes

Photo credit: Flickr user William Jones