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Quinoa and Black Bean Salad

This delightful chilled salad works as an entree or a side dish.

Recipe Source: Delicious Heart Healthy Latino Recipes
Prep time Cook time Yields Serving Size
10 minutes 40 minutes 6 servings 1 C

Ingredients

½ C quinoa

1½ C water

1½ Tbsp olive oil

3 Tbsp lime juice

¼ tsp cumin

¼ tsp ground coriander (dried cilantro seeds)

2 Tbsp cilantro, chopped

2 medium scallions, minced

1 can (15½ oz)¬†low-sodium black beans, drained and rinsed

2 C tomato, chopped

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

2 fresh green chilis (or to taste), minced

Ground black pepper, to taste

Photograph of the completed recipe.
calories 208
Total fat 5 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 284 mg
Total fiber 7 g
Protein 9 g
Carbohydrates 34 g
Potassium 619 mg
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 1
    Rinse the quinoa in cold water. Boil 1½ cups water in a saucepan, then add the quinoa. Return to boil, then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.

  • 2
    While the quinoa is cooking, mix olive oil, lime juice, cumin, coriander, cilantro, and scallions in a small bowl, and set aside.

  • 3
    Combine chopped vegetables with the black beans in a large bowl, and set aside.

  • 4
    Once the quinoa has cooled, combine all ingredients and mix well.

  • 5
    Cover and refrigerate until ready to serve.

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