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Nutritional Info
  • Amount Per Serving
  • Calories: 370.7
  • Total Fat: 13.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 210.3 mg
  • Total Carbs: 55.1 g
  • Dietary Fiber: 8.0 g
  • Protein: 10.6 g

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


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Quinoa and Black Bean Salad RECIPE

Introduction

This substantial salad offers a healthy balance of vegetables and protein. It provides a wide range of textures, colors, and seasonings. This substantial salad offers a healthy balance of vegetables and protein. It provides a wide range of textures, colors, and seasonings.

Ingredients

    1 1/2 cups quinoa1 1/2 cups canned black beans, rinsed and drained1 1/2 Tbsp. red wine vinegar1 1/2 cups cooked corn (fresh, canned or frozen)1 red bell pepper, seeded and chopped4 scallions, chopped1 tsp. garlic, minced fine1/4 tsp. cayenne pepper1/4 cup fresh coriander leaves, chopped fine1/3 cup fresh lime juice1/2 tsp. salt1 1/4 tsp. ground cumin1/3 cup olive oil

Directions

Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.

In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

Makes 8 servings.

Printed with permission from the American Institute for Cancer Research

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.







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Member Ratings For This Recipe


  • Incredible!
    12 of 12 people found this review helpful
    Wow. WOW! This was absolutely delicious. Peppy flavor with the lime, vinegar, cayenne - did not need ANY extra salt, which is great on our low-sodium diet. It did make a LOT but we will enjoy for days. BTW: Fresh coriander is AKA cilantro. I had parsley so used that instead. Will do an encore! - 10/6/07

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  • Incredible!
    11 of 11 people found this review helpful
    This is a very good salad but I add some sundried tomatoes, pumpkin seeds, oregano and chipotle powder to spice it up. - 1/15/09

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  • Incredible!
    10 of 10 people found this review helpful
    I have made this several times now and everytime it is a huge hit. I recently made this for company and they immediately asked for the recipe. I simply love this recipe. - 6/5/08

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  • 9 of 10 people found this review helpful
    I love this salad, it is delecious, festive and good for you, what more can you ask of food! - 1/24/09

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  • Incredible!
    9 of 9 people found this review helpful
    I added a little salsa to it and canned chicken and spinach. It was delicious! - 8/11/08

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  • Very Good
    8 of 8 people found this review helpful
    I will decrease the amount of oil, red wine venegar and lime juice next time I make this. This tasted better the next day after all the flavors have had a chance to blend. - 9/13/08

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  • Incredible!
    7 of 8 people found this review helpful
    An Explosion of Flavor I was pleasantly surprised...and will be a recipe I make for party's etc... oh Yumm - 11/5/08

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  • Incredible!
    7 of 7 people found this review helpful
    Fabulous! I didn't use any oil; didn't cook the corn - prefer it raw with all its enzymes intact; made the beans from scratch; and didn't add any salt. Other than those few changes, I made the recipe exactly as described. It's Great! - 10/5/08

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  • Very Good
    7 of 7 people found this review helpful
    Very yummy! I substituted different fresh herbs for the corriander, and added a carrot/green pepper instead of the red pepper. Delicious! - 7/21/08

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  • Incredible!
    6 of 6 people found this review helpful
    I make this often. Cooking the quinoa in vegetable broth adds even more flavor. This is a great dish to take to a party. - 10/1/08

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  • Very Good
    6 of 6 people found this review helpful
    Very good! I prepared it with only 3 tbsps of Oil though to lighten it up even more.
    and yes what's with the nutritional info??? I ran it through my WW recipe builder and a serving is 4 points (with only 3 tbsps of oil ) - 4/1/08

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  • Incredible!
    5 of 5 people found this review helpful
    I made this last night to bring to work for lunch today! I tasted it last night and it was great. I am sure it is even better after it has time to pick up each other's flavors.
    Can't wait to eat the whole thing! - 10/3/08

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  • Incredible!
    5 of 7 people found this review helpful
    I made this for company last week and neither of us had ever tried Quinoa before...needless to say it was FANTASTIC!! I'm so excited...thanks for sharing this! - 7/9/08

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  • 5 of 5 people found this review helpful
    This is great because it has plenty of fiber and very low fat when made with less olive oil. You don't need an entire 1/3 cup, just enough to coat the ingredients. They are so fresh that the olive oil just helps keep them moist. - 7/8/08

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  • Incredible!
    4 of 4 people found this review helpful
    Yum.O! I added extra black beans and used fresh garlic. I also decreased the olive oil to 3T. Other than that, I stuck to the recipe and it's delish! I love main dish salads in the summer! - 6/17/09

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  • 4 of 4 people found this review helpful
    EXCELLENT AND EASY - 10/14/08

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  • Incredible!
    4 of 4 people found this review helpful
    Awesome! I also added cilantro and ground coriander in the dressing since I couldn't find it fresh. I also cooked the quinoa in my microwave rice cooker and it came out perfect! Thanks!

    Update: Why didn't anyone tell me that Cilantro and Coriander Leaves are the same thing??? haha - 10/2/08

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  • Very Good
    4 of 4 people found this review helpful
    I love the lime juice in this, it gives it a very refreshing taste. I have made this a couple of times now and will make it again. - 8/14/08

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  • Incredible!
    4 of 4 people found this review helpful
    This was great, although I changed a few things. What's fresh coriander? I used cilantro. I also used white wine vinegar, instead of red. Great flavor! - 7/29/08

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  • Very Good
    4 of 4 people found this review helpful
    This was very good but I would put a little less quinoa next time so that I could taste the fresh ingredients more! - 7/14/08

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  • Very Good
    4 of 4 people found this review helpful
    I just made this and had it for lunch! Delicious, refreshing, and really easy to make. I imagine that it keeps well. It's probably even better the next day because the quinoa has more time to soak up the lime juice. - 5/14/08

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  • Very Good
    4 of 4 people found this review helpful
    This is gluten free, healthy, and tasty all at the same time. And it's easy to prepare. Whee! (I made the quinoa in veggie broth for added flavor.) - 4/15/08

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  • Incredible!
    4 of 4 people found this review helpful
    I love this combination. I used the dark bulgar instead of quinoa. They are very similar except quinoa is a complete food. I used a tad bit less of the spices and olive oil and soaked the dark bulgar overnight. It tastes great and is very filling. - 10/6/07

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  • Incredible!
    3 of 3 people found this review helpful
    Fantastic recipe and flavor...I have a feeling this is going to be one of my favorite salads--thanks for posting!! - 6/2/09

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  • Incredible!
    3 of 3 people found this review helpful
    I made this last night and my husband and I love the flavors! This will be a favorite. I had never made quinoa but it was very easy! - 5/28/09

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