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Tangy Quinoa and Black Bean Salad

Quinoa and black beans are high in protein, fiber and flavor. This Mexican influenced salad will have you coming back for seconds!
Ingredients
  Cooked quinoa 1 1⁄2 Cup (24 tbs)
  Cooked black beans/15 ounce can, rinsed and drained 1 1⁄2 Cup (24 tbs)
  Corn 1 Cup (16 tbs)
  Red bell pepper 1 Cup (16 tbs), diced
  Scallions 1⁄4 Cup (4 tbs), minced
  Cilantro 1⁄4 Cup (4 tbs), finely chopped
  Balsamic vinegar 1 Tablespoon
  Lemon juice 5 Tablespoon
  Salt 1 Teaspoon
  Cumin 1 Teaspoon
  Olive oil 1⁄3 Cup (5.33 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Taste: 
Sour
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Bean
Interest: 
Healthy
Are you up for a really healthy salad full of protein? Here is a simple colorful salad that combines quinoa, black beans and other vegetables. The salad is well flavored with lemon juice and cumin! A really appealing appearance, this is a great recipe to try out.

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Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1817 Calories from Fat 759

% Daily Value*

Total Fat 86 g132.7%

Saturated Fat 11 g55.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2647.1 mg110.3%

Total Carbohydrates 227 g75.7%

Dietary Fiber 45 g179.8%

Sugars 11.8 g

Protein 44 g88.5%

Vitamin A 111.1% Vitamin C 390.6%

Calcium 30.8% Iron 82.9%

*Based on a 2000 Calorie diet

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Tangy Quinoa And Black Bean Salad Recipe Video