Quinoa Black Bean Salad Recipe

By Wendy Polisi on June 2010

This black bean quinoa salad has a wonderful texture and is especially wonderful and your Mexican themed supper parties or a summer BBQ. It works equally well with red quinoa or white quinoa. I find that it is especially pretty if I combine red and white quinoa together! If you have leftovers, try it in a taco salad – as with most bean salad recipes it really adds a special touch! It’s absolutely wonderful! Trying to plan ahead so that you have lunches during the week? If anything, this salad is better the next day.

It got the idea for this recipe from Epicurious.com, but I have also seen many similar recipes in places like Quinoa 365 and other places across the web. This is my adaptation, but I encourage you to try your own methods of cooking quinoa! Play with the water ratio until it is just how you like it. I personally like a little less liquid because I like my quinoa recipes to come out really fluffy.

Quinoa Black Bean Salad Recipe

1 ½ cups quinoa
3 cups vegetable or chicken broth
1 ½ cups rinsed black beans
1 ½ T balsamic vinegar
2 tsp juice from pickled jalapenos
1 1/2 cups cooked corn (cut from about 2 large ears – you can substitute thawed frozen corn if you desire)
3/4 cup finely chopped red bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
½ cup green onions, chopped
3 cloves garlic, chopped
1/4 cup finely chopped fresh cilantro (I use a herb grinder)
6 T fresh lime juice, or to taste
1 tsp salt
1 1/4 teaspoons ground cumin, or to taste
¼ cup olive oil

Rinse quinoa thoroughly for 3-4 minutes.
Bring chicken broth to a boil. Add quinoa and reduce to a simmer. Cook covered for 15-20 minutes or until all liquid is absorbed. Remove from heat and allow to cool. (Or you can try this method in my quinoa cooking tips)
In a separate bowl, toss beans, vinegar, jalapeno juice and salt and pepper to taste.
When quinoa is cool, combine quinoa, beans, corn, pepper, jalapenos, green oninons, garlic and coriander. Toss well.
Make dressing by whisking together lime juice, salt, cumin and oil. Pour over quinoa mixture.
Serve at room temperature.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat

Number of servings (yield): 6

Meal type: lunch

Culinary tradition: USA (General)

Calories per serving: 349

Fat per serving: 12.7 g

A couple of quick notes – I am trying to take advantage of the apple cider vinegar benefits so sometimes I will add a tablespoon or two to this dressing. Be careful though – its strong and a little goes a long way. I have also skipped the dressing instead used balsamic vinaigrette that I added a little cumin and chili powder to. Experiment and find out what works for you!