Quinoa and Black Bean Salad

Quinoa and Black Bean Salad

January 19, 2010


Quinoa is one of those foods I would eat every day if I could. I mean, there’s SO much you can do with it. Remember when I made it for breakfast? Since I work from home, I pretty much snack all day long. Especially if I don’t have any actual meal-time stuff around. It can get bad.

So, I thought some sort of quinoa salad would be perfect for my lunches, and one big batch of it would last a week. Quinoa is super filling and satisfying. Which will hopefully keep me away from chips. And cookies. And Cheez-Its. OK, I’ll stop now. There are SO many quinoa salad recipes out there, but I found this one for Quinoa and Black Bean Salad from Epicurious.com and was sold.

Quinoa and Black Bean Salad:

    • 1 1/2 C quinoa
    • 1 1/2 C cooked black beans. rinsed it canned
    • 1 1/2 T red-wine vinegar
    • 1 1/2 C cooked corn (I used frozen, but for fresh, use about 2 large ears)
    • 3/4 C green bell pepper, finely chopped
    • 2 pickled jalapeno chiles, seeded and minced
    • 1/4 crushed fresh coriander, finally chopped (I used the spice, rather than fresh)


For the dressing:

    • 5 T fresh lime juice
    • 1 t salt
    • 1 1/4 t ground cumin, or to taste
    • 1/3 C olive oil



The recipe I followed wanted me to wash my quinoa in at least 5 changes of water (le sigh, can you say time-consuming?) and to steam the quinoa. But you know what? I bought already rinsed quinoa and ended up following the cooking directions from the box. Because they were quicker and easier and I know I like it cooked that way.


Oh delicious quinoa; there is just so much I could do to you.


I also cooked my corn since I was using frozen.


I rinsed my black beans. And mixed them with the vinegar and salt and pepper.


Then I cut up my bell pepper. I also cut up a “spicy long pepper” because the grocery store was out of fresh jalapenos.


But then I managed to find a jar of pickled jalapenos, which is what the recipe called for anyway. So I chopped up a few of those and added them in. I LOVE spiciness, so I was excited for the extra zing.


From here, it’s easy. Add the quinoa to a bowl. Along with the corn, peppers, black beans, and coriander.


Now make the simple and delicious dressing. Just whisk together the lime juice, salt, and cumin. Add the olive oil in a stream, whisking all the while.


Drizzle the dressing over the salad and toss well. With salt and pepper!


This salad was absolutely lovely. It wasn’t spicy hot per say, just had a little bit of cool bite to it. And the citrusy dressing also had a nice bite to it. This would totally be the perfect hot day summer salad, but it works for a freezing cold winter day, too.


This salad only got better the longer it stayed in the fridge. No lie! The flavors all melded together. Plus, when I ate a bowl of it for lunch, I was actually full AND satisfied for the rest of the afternoon. It was like a quinoa miracle!


In case you’re sitting there wondering what’s so good about quinoa (Keen-Wa), let me tell you a few facts. First of all, it’s often considered a grain, though it’s actually related to leafy green vegetables like spinach. It’s a “complete protein,” meaning it contains all 9 essential amino acids. It also contains lots of fiber and is filling, but easy to digest. And it’s delicious, too! What more could you ask for? You’re totally greedy if you think that’s not enough.

I’ve already eaten the whole batch of this salad and am already craving more. Do you guys have any favorite quinoa recipes? I’d love to try some new ones and I want your help! I’m thinking I need to make a new quinoa salad/recipe every week! It’s a great way to curb the snacking AND get other veggies in as well. Maybe I’ll even start my own quinoa fan club because clearly I am obsessed. I swear, you will be too if you’re not already.


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20 Responses to "Quinoa and Black Bean Salad"

  1. Maria says:

    Love this salad. Quinoa is so good!

  2. Jessica says:

    I will definitely make this! I love quinoa, and despite the box that has been in my pantry for over a year, I have yet to make it. A gourmet food shop that I frequent makes a quinoa salad with with bits of mandarin orange, dried cherries, green onion, and I think some kind of nut. Soy nut, peanut? I can’t remember. Anyway, I think that has a citrus dressing too and it is delicious! Would love it if you came up with a recipe similar to that…….. πŸ™‚

  3. I’m with you on quinoa. It’s hard to imagine those tiny little grains could be so tasty and filling. I made this Spanish-style quinoa dish once and of course now I can’t find the recipe. It had tomato sauce with green olives and pigeons peas… so good.

  4. I was just thinking about trying quinoa and couldn’t think of what to do with it. This sounds SUPER yummy!

  5. I JUST did a post on the wonders of quinoa, including some breakfast quinoa recipes and my quinoa balls. I love quinoa… my favorite ‘grain’!

  6. Sarah says:

    I’m not usually one for grain/seed salads, but this one looks pretty good. I love that it has a bit of a Southwest flare to it with the cumin, lime juice, black beans, and pepper (and it’s vegetarian!). I wonder if a sprinkling of chili pepper would also go well with it.

  7. Tootie says:

    This recipe came at the perfect time! I just bought my first-ever box of quinoa this weekend, and I was at a loss for recipes. I can’t wait to try this!

  8. Jackie says:

    There’s a great quinoa, butternut squash and sage pie by Martha Stewart….I made it a number of years ago, but it’s wicked good! Here’s the link:

  9. Casey says:

    You will LOVE this one: http://www.cafenilson.com/2009/09/red-quinoa-mango-and-grilled-corn-salad-with-basil-orange-dressing/

    I have made it a number of times and it is so good. Everyone who has ever tasted it loves it.

  10. Susan says:

    Next weekend I am going to make so much of this so that it lasts me a whole week. It looks so good and healthy!

  11. Katie says:

    this would be great to make and take to work for lunch – i’m sure it’s much tastier than my usual sandwiches πŸ™‚

  12. Lyndsey says:


    I share your obsession – try this one! it’s the best. Zingy!

  13. I am a quinoa freak, too – lots of recipes on my site and I’m constantly fooling around w/it (love it for breakfast, too!). This one looks so tasty – and can you imagine how awesome it’d be w/fresh sweet corn in the summertime? It’s bookmarked!

  14. Lyndsey says:


    I share your obsession – try this one! it’s the best. Zingy!

  15. joan says:

    This site has some great recipes for Quinoa. Some of the recipes make huge batches but you can cut the recipe down.
    Whte Quinoa Black Bean and Roasted Corn Enchiladas sound amazing. The White Quinoa Bars with Apricots, Golden Raisins and Figs sound yummy too.

  16. Laurie Chevrette says:

    I love Quinoa and found a fast and easy breakfast idea. I mix 1/2 cup cooked Quinoa with about a cup of yogurt; it’s great and has the consistency of tapioca.

  17. Rachel says:

    This is my favorite quinoa recipe! I brought it to a party once and converted a bunch of non-believers into quinoa-lovers. I recently made quinoa with kale and sweet potatoes, that came out great: http://thechefdeplunge.blogspot.com/2009/12/quinoa-pilaf-with-sweet-potatoes-kale.html

  18. Sandy says:

    The salad looks great. I’ve never come across a Southwest recipe for quinoa. I like it more than the typical rice side dishes. I have just tried my first tepary beans and wheat berry recipe, the tepary beans have very low -glycemic value, I think I’ll try them in the salad. http://www.everydaysouthwest.com/uncategorized/pima-posole-recipe-with-wheat-berries-a-new-find-at-indian-fair/

  19. chester says:

    This salad is AMAZING! perfect zing, depth of flavor. Thanks so much!

  20. Kelly says:

    I have made a large batch of this every Sunday for the past 3 weeks. I’ve been bringing it for lunches at work and it’s PERFECT! I just can’t get over the flavor!

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