Black Bean Quinoa Salad

Deliciously simple, full of fresh vegetables, loaded with flavors, and a crowd-pleaser, this superfood Quinoa Black Bean Salad is one of my favorite Vegan Salad recipes.

It’s a filling salad bowl that can be made ahead to enjoy for a wholesome lunch throughout the week or served as the perfect side dish at your next get-together.

This quinoa salad is my version of Whole Foods Southwestern Black Bean Quinoa Salad with Lemon Dressing.

Jump to:

• Why do I love this recipe?
• Ingredients required
• Step-by-step process
• Notes, Pro tips, and quick FAQs
• More Salad recipes
• Black Bean Quinoa Salad

My family is a Quinoa Lover. So we often make Vegetarian Quinoa recipes.

Our few favorite recipes are Quinoa Pulao, Quinoa Chili, Quinoa Dosa, Quinoa Dhokla, Quinoa Idli, etc.,

Quinoa tastes fantastic in salads too.

Today I am presenting a salad recipe made with Quinoa, Black Bean, corn, tomato, cabbage, bell pepper, and homemade lemon salad dressing.

This salad is refreshing, protein-rich, and highly nutritious.

It is a simple combination of fresh crunchy vegetables, protein-rich black beans, quinoa, and corn in a refreshing and zesty lemon dressing that makes this the perfect weekday meal!!

Quinoa Black Bearn Salad is the perfect dish to bring to any party, as you can make it the night before. It tastes better the next day.

This recipe is easily doubled or tripled. So you can make this Vegan Quinoa Salad recipe for the whole week and enjoy it for days.

You can use it in different ways. We like it as is, but you can make a burrito as a side dish, make black beans, quinoa corn sandwiches, fill it in tacos, or make tostadas, etc.

The Lemon dressing on this salad is what it took to a whole other level. This homemade salad dressing is Vegan and is super simple yet so flavorful and yummy.

It’s vegan, fresh, bright, comes together in minutes, and keeps well in the fridge.

Lemon Vinaigrette is incredibly easy to make and tastes much better than store-bought!

Why do I love this recipe?

• It is packed with healthy ingredients like protein-packed quinoa, black beans, bell peppers, onions, cabbage, and cilantro.
• It easily feeds a crowd.
• You can serve it warm or cold
• It is flavorful and easy to customize
• This salad is naturally Gluten-Free, and Vegan
• It is a great side dish for potlucks or picnics.
• It’s a great way to add more plants to your diet.

Ingredients required

• Quinoa: You can use white, tri-color, or red quinoa. Whatever you have on hand.
• Black beans - I used homemade black beans. You can use canned low-sodium beans too. Just drain and rinse before use. Don’t have black beans? Use kidney beans instead.
• Corn - fresh or Frozen
• Bell peppers: Any bell peppers can be used in this salad.
• Red onion adds a crunch, and I love how the purple color balances the colors out too.
• Cilantro - I like adding finely chopped cilantro to the salad for freshness. But, of course, you could always omit it if you’re not a huge cilantro fan.
• Cabbage - I have used green cabbage for the crunch and extra health benefits. If you don’t have cabbage, you can use cucumber too.
• Tomatoes: Bright red and somehow always in season; tomatoes add a nice acidity. Chop to your desired size.
• Fresh lemon juice: Lime juice contains vitamin C, antioxidants, and flavor. Go for the fresh juice out of a lemon, and avoid bottled citrus juice, as they’re primarily citric acid and artificial flavorings.
• Extra virgin olive oil: EVOO is full of healthy fats that will help you absorb the vitamins from the other ingredients. Use good quality olive oil.
• Maple syrup: The sweetness of maple syrup perfectly balances the sharp garlic, lemon, and Dijon mustard.
• Dijon Mustard: This helps to emulsify the dressing and adds a hint of spice.
• Garlic - For the aromatics. Use fresh garlic.
• Salt and black pepper – To make all the flavors pop!
• Herbs - I have used thyme. However, you can use herbs like cilantro, basil, rosemary, mint, and parsley instead of thyme.

Step-by-step process

For Quinoa

• Wash quinoa properly. Drain all the water.
• In an Instant pot, take washed quinoa and 1 cup of water. Cover it and press a manual button for 1 minute on high pressure.
• Close the lid, and Press the manual button. Set the time for 1 minute under high pressure with the pressure valve to sealing.
• Allow the pressure to release naturally.
• When the pressure is fully released, the float valve will drop, and the lid will unlock to open. Now it is safe to open the cover.
• Please open it and Fluff the cooked quinoa with a fork. Keep it aside

For Dressing

• Take Lemon juice, olive oil, garlic, Dijon mustard, thyme, salt, and pepper in a blender jar. Blend until smooth. Keep it aside.

Let’s assemble Black Beans Quinoa Salad.

• Put all the chopped vegetables, cilantro, cooked quinoa, and black beans in a big mixing bowl.
• Add prepared dressing as much or as little as you like.
• Mix well.
• Cover it and let it sit in a refrigerator for 15 to 20 minutes.
• Enjoy Black Beans Quinoa salad with any pasta dish or Just like that.

Notes, Pro tips, and quick FAQs

• If you are using frozen corn, thaw it and then use it.
• Rinse the quinoa. Quinoa has a bitter outer layer that can be washed away by rinsing the quinoa under cool running water.
• Add a bit of a smoky flavor. You can add smoked paprika to the dressing.
• Toss the ingredients in a dressing while the quinoa is still warm. Warm quinoa soaks up the dressing much more efficiently and warms up the remaining ingredients so that they can soak up more of the dressing, too!
• Allow the mixed salad to cool for a few minutes in the fridge. Sure, you can serve warm, too, if you want to.
• Want to add in some crunch? Serve it with some tortilla chips on the side or top.

More Salad recipes

• Roasted butternut squash quinoa salad
• Southwest Salad
• Wild rice salad
• Balela Salad
• Green goddess salad

Warm regards,

Dhwani.