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Quinoa and Black Bean Salad

 Quinoa and Black Bean Salad
This good-for-you dish can be served either cold as a salad side dish for 8 people or warm as an entree for 4 people. The Lime Vinaigrette add a punch of flavor to this wonderful dish.—Yvonne Compton, Elkton, Oregon
8 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 1 cup vegetable broth
  • 1 cup water
  • 1 cup quinoa, rinsed
  • 1 medium sweet orange pepper, chopped
  • 1 small red onion, chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 2 cups cherry tomatoes, halved
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 1 medium ripe avocado, peeled and cubed
  • 2 tablespoons minced fresh cilantro

Directions

  • In a small saucepan, bring broth and water to a boil. Add quinoa.
  • Reduce heat; cover and simmer for 12-16 minutes or until liquid is
  • absorbed. Remove from the heat; fluff with a fork.
  • In a large nonstick skillet coated with cooking spray, cook the
  • orange pepper, onion and garlic for 2 minutes. Stir in beans and
  • corn; cook 2-3 minutes longer or until onion is tender. Remove from

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Quinoa and Black Bean Salad (continued)

Directions (continued)

  • the heat; cool for 5 minutes. Stir in the tomatoes.
  • In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and
  • chili powder. Pour over tomato mixture; toss to coat.
  • Spoon quinoa onto a serving platter. Top with tomato mixture, avocado
  • and cilantro.
  • Yield: 8 servings.
Nutritional Facts: 1 cup equals 255 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 378 mg sodium, 33 g carbohydrate, 6 g fiber, 7 g protein.