This quinoa and black bean salad recipe is the perfect summer fare. It can be a complete meal on it’s own, or the perfect side to whatever you’ve got grilling, like our own grass fed beef steaks we had it with tonight.
Ever since I discovered quinoa, it’s been one of our favorites. And yes, I mispronounced it for about four months, so don’t feel alone. The correct way to say it is “Keen Wah”. It’s slightly nutty, high in protein, and quinoa is gluten free. My kids like it, which makes it high on this Mamma’s list for healthy foods without a fight!
Because I try to make meals as frugal as possible, I usually only purchase dried beans. I can my own shelled beans, but dried beans are great for building up your own food storage, and they’re not in contact with metal cans that sometimes have BPA in them. I soaked two cups of black beans overnight, rinsed, and then simmered for an hour and half.
I don’t know about you, but I’m one of those cooks who plays with her recipes. Depending upon my whimsy (isn’t that a fun word to say!) and what I have on hand, my recipes are often tweaked and altered.
This recipe is ripe for tweaking. We added avocado one night and I happen to think some feta or olives would be divine. My husband voted for diced green peppers, but he’s gonna have to add that on his own. I’m not a huge pepper fan and because I’m the cook…. well, I get final say. 🙂
I use our steamer/rice cooker to prepare our quinoa. I use 1 part quinoa to 2 parts water. It takes about 20 minutes to cook.
Quinoa and Black Bean Salad Recipe
Ingredients
- 2 cups dried black beans then cook, rinse, and drain
- 1 cup quinoa cook with 2 cups water for 20 minutes or until fluffy
- 1 can organic sweet corn
- 2 stalks celery chopped
- 1/2 cup onion minced
- Salt to taste
- 1/2 cup cilantro roughly chopped
- 1 lime
- Dressing
- 1 clove minced garlic
- 2 tablespoons apple cider vinegar
- 4 tablespoons olive or avocado oil
- A dash of sea salt and pepper
Instructions
- Cook black beans and quinoa. In a large bowl mix together beans, quinoa, celery, corn, onions, and cilantro. Mix dressing and drizzle over salad. Stir together. Squeeze the juice from one lime over top of salad. Chill and enjoy!
This recipe is featured The Prairie Homestead.
I just printed your recipe, it sounds delicious. I’m ready to mix it up – I make a Quinoa and black bean salad too. Here’s my recipe – Sauté 1 onion and 3 cloves of garlic until lightly browned. Mix in 1 c. quinoa, use 2 c. beef broth instead of water, add 1 t. cumin and 1/4 t. cayenne, salt and pepper. Bring to a boil, cover and reduce heat, simmer for 20 mins. Stir in 1 c. frozen corn, simmer until heated through. Remove from heat. Mix in 2 c. black beans and 1/2 c of chopped cilantro. It’s good warm but even better cold.
Gina,
I love the idea of using broth instead of water!
YUM! Just printed the recipe and I’m trying it out soon. I used to pronounce quinoa incorrectly too. haha! Great photography!