Black Bean & Quinoa Salad
Submitted by happyzhangbo
A protein-packed black bean and quinoa salad with corn, peppers, and jalapeno in a zesty lime-cumin dressing. Vegan, high-fiber, and make-ahead, with fluffy quinoa that never turns mushy.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
35 minThis quinoa salad is a meal-prep hero: hearty enough to stand as a main, loaded with plant protein and fiber, and built to taste even better after a day in the fridge.
The secret to a great quinoa salad is fluffy, separate grains, not a wet clump. This recipe nails it with a careful method: rinse the quinoa well to wash off its bitter natural coating, boil it briefly, then steam it dry over the pot. That extra steaming step is what gives you light, distinct grains.
Southwestern flavors carry the rest. Black beans and corn add substance, green pepper and jalapeno bring crunch and heat, and a lime-cumin dressing ties it together with bright, earthy zing.
Tossing the warm beans with vinegar first lets them absorb seasoning before they hit the salad, a small move that gives the whole bowl more depth.
Chef Tips
- Rinse the quinoa in several changes of water until it runs clear to wash off the bitter saponin coating.
- Steam the cooked quinoa dry, as the recipe directs, for fluffy, separate grains rather than a soggy clump.
- Marinate the black beans in vinegar and salt while the quinoa cooks so they soak up flavor.
- Make it up to a day ahead and bring it to room temperature before serving for the best flavor.
Variations
- Add diced avocado or crumbled cotija just before serving.
- Swap the black beans for pinto beans or chickpeas.
- Stir in cherry tomatoes or a handful of baby spinach for more vegetables.
Ingredients
Directions
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes.
Drain quinoa in sieve and rinse under cold water.
Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
To Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste.
Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Comments
quinoa, blackbeans, cilantro and cumin, delicious.
Another must try
Can you freeze this for later?
I haven't tried yet. So not sure whether or not freezing would impact the texture or the flavor.