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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 159.0
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 281.3 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.5 g

View full nutritional breakdown of Quinoa and Black Bean Salad calories by ingredient
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Quinoa and Black Bean Salad

Submitted by: GIRLCHEER

Introduction

Great vegetarian/vegan meal or side dish Great vegetarian/vegan meal or side dish
Number of Servings: 12

Ingredients

    3 cups cooked quinoa (cooked in water)
    1 can cooked black beans, drained and rinsed
    1 1/2 cups fresh or frozen corn, defrosted
    3/4 cup green bell pepper, chopped finely
    1/4 cup fresh cilantro leaves, chopped
    juice of 1 lime
    1/3 cup olive oil
    1 tsp sea salt, fine
    1 1/4 tsp. cumin

Directions

Cook quinoa according to package directions. Quinoa is usually a 1:2 ratio of grain to liquid. If not using pre-rinsed quinoa, then rinse the quinoa three to five times.

To make three cups of quinoa, boil three cups water, place rinsed quinoa and water in saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Once cooked, cool the quinoa.

Chop the peppers and cilantro. Drain and rinse the black beans. If using frozen corn, defrost and pat dry. If fresh corn, slice from the cob.

In a large bowl add the quinoa, beans, bell peppers, corn and cilantro. In a separate bowl, mix the salt and cumin. Juice the lime (removing the seeds) and add to the spices. Using a whisk, add the olive oil to the lime/spice micture to create the dressing. Add dressing to quinoa mixture.

Salad will keep for up to a week refrigerated.


Number of Servings: 12

Recipe submitted by SparkPeople user GIRLCHEER.






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Member Ratings For This Recipe


  • Incredible!
    6 of 6 people found this review helpful
    I love this salad. I used red pepper instead of green and added some canned Rotel to spice it up. It's also lovely with avocado added. Thank you!! - 2/18/10

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  • Incredible!
    2 of 2 people found this review helpful
    The only change I made was to add a little chopped onion...this is so tasty and easy to perepare. I'll be preparing this often. - 6/2/09

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  • Very Good
    2 of 2 people found this review helpful
    I made this for my cousin's baby shower and everyone liked it. I think the lime/salt/olive oil/cumin dressing was in perfect proportion to the other ingredients. Easy to make too. - 5/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    Very good. Extremely healthy. I added some little grape tomatoes I had because they added color. I love how healthy this is! - 1/18/10

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  • Very Good
    1 of 2 people found this review helpful
    Made it for dinner and it was delicious. - 12/8/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was simple and delicious! The lime juice makes it a very fresh dish for summertime. Great recipe! - 5/13/09

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  • Very Good
    1 of 2 people found this review helpful
    very tasty and easy to make - 3/30/09

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  • This was fairly easy to make. I think the flavorsg go nicely together. I can see this going over well at the company potluck.:-)
    - 9/16/12

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  • I, being super-picky, omitted the peppers and cilantro, and added about 1/4 tsp of Cayenne to make up for lost flavor. I like this dish a lot, and my husband absolutely adores it and begs for it if I haven't made it in a while. A hit in our house! - 9/10/12

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  • The perfect recipe: simple, inexpensive, delicious, high protein, vegan. Versatile, too. Add cherry tomatoes, red onion, feta, fine if you don't happen to have bell pepper. I felt great about my 14 year old son coming home after weight lifting and heaping his plate with this, three times in a row! - 7/21/12

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  • Have enjoyed this salad very much. Wonder if anyone has tried it with less salt? Wonder if it needs the salt . . . - 1/30/12

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  • 0 of 1 people found this review helpful
    How big is the serving size?
    - 1/6/12

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  • Yummy! I was sceptical at first but a friend of mine made this and I like it very mild and light in flavor. - 11/4/11

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  • Very tasty and easy to make. This will definately become a regular dish in our house. - 6/3/11

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  • I really like this salad! I was shocked when my four year old daughter asked for a second helping of it! - 4/11/11

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  • 0 of 1 people found this review helpful
    cannot wait to try this recipe this weekend - 10/8/10

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  • Our family LOVES this salad. My 8 yr old son went back for more at a recent family BBQ. It has been a hit with everyone who tastes it wherever I have brought it! I swap yellow or red bell peppers instead of green, & used sweet corn instead of regular. Fresh garlic also adds a little extra! - 8/7/10

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  • First time trying quinoa! This recipe is great! I doubled the peppers with a variety of red/green/yellow and also added celery. I used 1/2 cp celantro and added lots of garlic. My family loved it. - 5/31/10

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  • 0 of 2 people found this review helpful
    Just wanted to point out that Coriander is the seed and Celantro is the plant they have very distinct and different flavors and uses. I also like it with Jelapenos. - 3/1/10

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