Quinoa and Black Bean Salad

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Quinoa and Black Bean Salad
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Quinoa and black beans are high in protein, fiber and flavor. This South-of-the-border influenced salad will have you coming back for seconds!

Yields: Serves 8-10


1 1/2 cups cooked quinoa

1 1/2 cups cooked black beans or 1 15 oz can. If using canned, rinse and drain.

1 cup corn

1 cup red bell pepper, diced

1/4 cup scallions, minced

1/4 cup cilantro, chopped fine

For the Dressing

1 T balsamic vinegar

5 T fresh lemon juice

1 tsp salt

1 tsp cumin

1/4 cup olive oil


Cook the quinoa according to package directions.*

If cooking beans from scratch, see Bean Cooking Chart for details.

Mix the quinoa, beans, corn, pepper, onion and cilantro in a large bowl.

In a small bowl mix the vinegar, lemon juice, salt, cumin and olive oil.

Pour the dressing over the salad and mix.

Additional Tips

*Cooking directions for quinoa: Rinse 1 cup of quinoa and drain. Add quinoa and two cups of water to a pot. Cover and bring to boil. Lower the temperature to low and simmer for 15-20 minutes, or until all of the water is absorbed. Let it cool before assembling the salad.

For a little kick, add 1/4 teaspoon of cayenne pepper or red pepper flakes.

Enjoy this salad for lunch or dinner, on its own or over salad greens or spinach.

Recipe by
Karna Knapp