Quinoa And Black Bean Salad

This delicious, mildly spicy southwestern-inspired salad delivers protein, fiber & more! Enjoy this Quinoa and Black Bean Salad as a side dish or main course.

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    • 1 1/2 cups cooked black beans, rinsed if canned
    • 2 pickled jalapeno
    • 3/4 cup finely chopped green bell pepper
    • 1/4 cup finely chopped fresh cilantro
    • 1 1/2 cups cooked corn (cut from about 2 large ears)
    • 3 limes, juiced
    • 1 teaspoon sea salt
    • 1/3 cup extra virgin olive oil
    • 1&1/4 teaspoons ground cumin, or to taste
    • 1 1/2 cups quinoa
      • 1 1/2 tablespoons red-wine vinegar
    • 3 cups water


1. Rinse black beans.
2. Cut/chop: bell pepper, cilantro, and corn.
3. Seed and mince jalapeño chilies.
4. Squeeze limes (need 5 tablespoons juice).
5. In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Set dressing aside.
1. In a bowl wash quinoa until water runs clear and drain in a large fine sieve.
2. Add water (or use broth) and quinoa to saucepan and bring to a boil.
3. Lower heat, cover and cook 15 minutes.
4. Remove from heat and let stand covered for 5 minutes.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and cilantro and toss well.
7. Drizzle dressing over salad and toss well with salt and pepper to taste.

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