Black Bean Quinoa Salad (Vegan & Oil-Free) Recipe
This vibrant Black Bean Quinoa Salad is a wholesome, vegan, and oil-free dish packed with protein-rich quinoa, fiber-loaded black beans, and a variety of fresh vegetables. It’s tossed in zesty lime juice and fragrant cumin, making it a refreshing, nutritious option perfect for lunch, dinner, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
Scale
Grains
- 1 cup quinoa, rinsed
- 2 cups water
Vegetables and Legumes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 cup corn kernels (fresh, canned, or thawed if frozen)
- 1 avocado, diced
Herbs and Seasonings
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 teaspoon cumin powder
- Salt and pepper to taste
Instructions
- Rinse Quinoa: Rinse the quinoa under cold water using a fine mesh strainer to remove its natural bitter coating, saponin.
- Boil Quinoa: In a medium saucepan, bring 2 cups of water to a boil and add the rinsed quinoa.
- Simmer Quinoa: Reduce the heat to low, cover the pan, and simmer for about 15 minutes until the quinoa absorbs all the water and becomes tender.
- Rest and Fluff: Remove the pan from heat, keep it covered for 5 minutes, then fluff the quinoa with a fork and allow it to cool to room temperature.
- Combine Ingredients: In a large bowl, mix the cooked quinoa with black beans, diced red and yellow bell peppers, cherry tomatoes, chopped red onion, corn kernels, and diced avocado carefully to avoid mashing the avocado.
- Add Flavorings: Stir in chopped cilantro, fresh lime juice, and cumin powder.
- Season: Season the salad with salt and pepper according to taste and toss well to combine all ingredients.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to meld the flavors, or serve immediately if desired.
Notes
- Rinsing quinoa is essential to remove bitterness from saponins on its surface.
- Use fresh lime juice for the best vibrant flavor.
- This salad can be prepared ahead and refrigerated for up to 2 days.
- For extra protein, consider adding a sprinkle of toasted pumpkin seeds or nuts.
- To make gluten-free, ensure all canned goods are certified gluten-free.
Keywords: black bean quinoa salad, vegan salad, oil-free salad, healthy quinoa recipe, gluten-free salad, plant-based protein, summer salad
