There’s something magical about a dish that’s vibrant, colorful, and packed with flavors dancing in harmony. Our Quinoa and Black Bean Salad is a celebration of those moments where family gathers around the table, the laughter is infectious, and every bite is pure joy. This recipe is the perfect way to bring everyone together during a relaxing weekend or a festive get-together, with its bright hues and hearty ingredients making it an instant favorite.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Skill Level: Easy
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and water is absorbed. Remove from heat and let cool.
- In a large bowl, combine the cooked quinoa, black beans, corn, bell peppers, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss to coat evenly.
- Chill in the refrigerator for at least 20 minutes before serving to allow the flavors to meld together.
- Serve the salad chilled, and garnish with extra cilantro or a slice of lime, if desired.
Helpful Tips
- For a spicier kick, add a diced jalapeño to the salad.
- If you’re short on time, use pre-cooked quinoa, available in most grocery stores.
- This salad pairs wonderfully with grilled chicken or fish for a complete meal.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making this salad even more delicious the next day!
Ingredient Substitutions
If you don’t have quinoa, you can substitute with brown rice or bulgur wheat. For a colorful variation, try adding diced avocado or cherry tomatoes.
Pairings
This Quinoa and Black Bean Salad pairs perfectly with a refreshing glass of mint-infused lemonade or a light, crisp white wine. For an added touch of comfort, serve alongside a warm tortilla soup or a grilled vegetable platter.
We hope this Quinoa and Black Bean Salad becomes a beloved recipe in your home, just as it has in ours. We would love to see your beautiful creations! Share your dishes with us using #ZynahzRecipes or tag us on Instagram at @Zynahz. Don’t forget to leave your feedback on our website at Zynahz.com. Subscribe to our newsletter for regular updates and follow us on social media for more inspiring recipes and kitchen tips. Happy cooking!
