Black Bean & Quinoa Salad


  • 1 cup uncooked quinoa
  • 1 can of black beans, rinsed
  • 1 1/2 tablespoons red-wine vinegar
  • 1 cup (or more if you please) of corn – cut from the cob or frozen
  • 3 cloves of garlic, minced
  • 1/2 green bell pepper, chopped
  • 1/2 cup red onion
  • 1/2 tomato, de-seeded and chopped
  • 1/4 cup chopped cilantro

For dressing

  • 5 tablespoons fresh lime juice, or to taste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/4 teaspoons ground cumin, or to taste
  • 1/4 cup olive oil

Cook your quinoa however you like. I prefer to toast it slightly, and then cook in a pot with a 1:1.5 ratio. So, 1 cup quinoa, 1 & 1/2 cup water. I like to salt this, too. Bring to boil, cover, and simmer for 15 minutes or so. Keep an eye on it. You want the quinoa to still be kinda crunchy. The coils should be mostly intact.

While that’s happily bubbling, add all the other ingredients together  in a big bowl (or your biggest cooking pot if you’re like us and don’t have big bowls!). Add more or less of each thing, depending on your taste. You can really be flexible with this. Add some jalapenos if you want it spicy. I added some hot sauce. Whatever. Go with your gut on this.

Once the quinoa is done, cool it down some, but not completely, so that the flavors can co-mingle a little easier. I like to do it quickly, and spread it out on a plate and fluff it a few times. Add to your big bowl/pot. Stir and taste. Add more of anything you think is needing some help.

This is a decent amount. Dinner for 3-4, or a side for 6-8.

Courtesy of

This entry was posted in For the Hungry Crew and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>