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Quinoa has been called a superfood and it’s one of my favorites! It is a complete protein and is also a good source of dietary fiber, phosphorus, magnesium, and iron. For those of you that are gluten-free, you know that you can enjoy this gluten-free “grain.” This recipe can easily be a gluten-free recipe as long as you pay attention to the label of the canned beans and apple cider vinegar that you use.
The first time I had this particular recipe, my aunt had made it for us while we were visiting her in Florida. She wanted a side dish that the vegetarians could enjoy. I’m pretty sure everyone who ate it enjoyed it and it is evident at my house that this is a popular recipe. Use as a side dish or you can add it to a salad and top with salmon for a delicious dinner. I have already made numerous batches of this recipe since I got my hands on her recipe. I have cilantro in my garden that is ready so I don’t have to try to track this down at my local grocery store.
This recipe is good cold or hot. Either way is absolutely delicious! I’ve also substituted red and yellow bell peppers for the green bell peppers.
This recipe is a great recipe for a regular macro day on the
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This healthy Black Bean Quinoa Salad recipe is delicious hot or cold! It makes for a great main dish for a vegetarian dinner or as a complementary side dish. It is also gluten free made with your own homemade dressing!
Ingredients
For the Quinoa Mixture
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can black beans, drained and rinse or 1½ cups cooked homemade black beans
- 1½ cups corn, cooked
- 1 bell pepper, finely chopped
For the Dressing
- 1½ tablespoons apple cider vinegar
- ¼ cup of cilantro, chopped
- Juice from 1 lime
- 1 teaspoon salt
- 1¼ teaspoon ground cumin
- ⅓ cup extra virgin olive oil
Instructions
- Bring water to a boil. Then stir in the quinoa. Return to a boil. Then reduce to a simmer, cover and cook for approximately 25-30 minutes.
- Whisk the vinegar and oil together in a small bowl while the quinoa is cooking. After combined, add lime juice, salt, and cumin and blend.
- Add quinoa to a serving bowl, then add in beans, corn, bell pepper, and cilantro.
- Combine the vinaigrette dressing with the mixture and stir until all is coated.
- Serve warm or cold!
Nutrition
- Serving Size: 4
- Calories: 388
- Sugar: 4g
- Sodium: 603mg
- Fat: 20.5g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
View the Recipe Index for a complete list of recipes. For the most recent vegetarian recipes posted on the blog, go here. To view all the recipes post on the blog, go here.
Jessica says
August 4, 2018 at 7:23 pmI love this, we eat it often in our home. I am wondering the nutritional information though. Any idea?
Judy says
October 18, 2017 at 10:31 amYum! So good!
★★★★★
Tami says
January 28, 2017 at 2:23 pmThis is an amazing salad and turned out perfectly. I cut back on the salt because of what I read, but I found I had to add more salt when it was done. I’m going to grill up some chicken and add some for a nice, healthy dinner.
★★★★★
Rebecca says
November 3, 2016 at 3:43 amLoved this recipe. However, I only used 1/2 tsp salt and 1/2 tsp cumin. Even with those changes, seemed a tad too salty. Will adjust the salt (maybe 1/4 tsp?) next time. Great overall recipe though – thank you Briana!!!
★★★★
Dawn says
September 4, 2016 at 4:45 pmI made the dressing as posted, but found it way too salty, and I like salt. Ended doubling the other dressing ingredients and adding about 2 tablespoons of honey.
Added a thinly sliced kale to salad and roasted corn before adding to salad. Salad lasts for a couple days in the fridge.
★★★★
MARSHA YAWN says
July 10, 2016 at 12:02 pmI meant the vinegars as compliments
MARSHA YAWN says
July 10, 2016 at 11:58 amthoughts on combining red and white wine vinegar instead of the apple cider vinegar to make the dressing?
Do you think these dressings would also compliment the dish
Leonora says
March 14, 2016 at 7:46 pmCan I used canned kernal corn for this recipe? Also do you know more or less have many calories per serving and what how much is a serving? Thank you! I am looking forward to making this as part of my meal prep.
Briana Carter says
March 15, 2016 at 9:20 amYes you could. Just drain and rinse first! You will most likely have a little more sodium but I believe the nutrients should stay the same.
Leonora says
March 19, 2016 at 2:15 pmThank you. Do you know how many calories are in a serving? And how much is a serving?
Nikki Frank-Hamilton says
July 25, 2015 at 8:51 pmThis looks absolutely delish! I just had a wrap with quinoa, guacamole, turkey, mozzarella, salsa etc. This would have been great to add to the wrap, already pre-made!!! Love it. Thanks for sharing!
Wendy says
July 20, 2015 at 7:56 amLove quinoa! I just discovered it recently and am constantly looking for new recipes. Pinning this one – thanks! #BusyMonday
Dee Rushforth says
July 2, 2013 at 9:24 amYou don’t know how many weight watcher points this is? My weight watcher instructors always talks about Quinoa
Briana Carter says
July 2, 2013 at 9:41 amIf you divide into 8 servings, it would be 7 points per serving!