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Perfect Black Bean Quinoa Salad: Easy Healthy Recipe

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This black bean quinoa salad is a quick, healthy, and satisfying meal that comes together in under 30 minutes. Packed with protein, fiber, and fresh flavors, it’s perfect for meal prep and potlucks.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 medium red bell pepper, diced small
  • 1/2 medium red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 large avocado, diced just before serving
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Optional: cotija cheese or feta, jalapeño, cherry tomatoes

Instructions

  1. Cook the quinoa: Rinse 1 cup quinoa in a fine-mesh strainer under cold water for 30 seconds. Transfer to a medium saucepan with 2 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, fluff with a fork, and let cool uncovered for 10 minutes.
  2. Prep the vegetables: While quinoa cooks, dice red bell pepper and red onion. If using fresh corn, cut kernels off the cob; if frozen, thaw and pat dry. Chop cilantro. Wait to dice avocado until just before serving.
  3. Make the vinaigrette: In a small bowl or mason jar, combine lime juice, olive oil, cumin, honey or maple syrup, minced garlic, salt, and pepper. Whisk or shake until emulsified.
  4. Assemble the salad: In a large mixing bowl, combine cooled quinoa, black beans, corn, red pepper, and red onion. Pour vinaigrette over and toss gently. Fold in cilantro and gently stir in diced avocado just before serving.
  5. Rest and serve: Let salad sit at room temperature for 10-15 minutes before serving to allow flavors to meld. For meal prep, leave avocado out until ready to eat.

Notes

Toast the quinoa in the saucepan for 2-3 minutes before adding water for a nuttier flavor. Season in layers by adding salt to the quinoa water, cumin to the beans, and salt to the vegetables. Let the salad rest for 15-20 minutes after tossing for best flavor. Store in an airtight container in the fridge for up to 4 days; keep avocado separate. Do not freeze.

Nutrition

Keywords: black bean quinoa salad, healthy salad, quinoa salad, vegan salad, gluten-free salad, meal prep salad

Find it online: https://sizzlesprout.com/perfect-black-bean-quinoa-salad-easy-healthy-recipe/