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Quinoa and Black Bean Salad

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Ingredients

  • 1 cup quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

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Quinoa and Black Bean Salad

Created by: Howcan Team

Ingredients

  • 1 cup quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  • Rinse the quinoa under cold water using a fine-mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
  • In a large bowl, combine the cooked quinoa, black beans, diced red bell pepper, chopped red onion, and chopped cilantro.
  • In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
  • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
  • Serve chilled and enjoy!
SaladSide Dish
Latin American

Quinoa and black bean salad has a rich history dating back to the ancient Inca civilization in the Andes region of South America. This nutritious and flavorful dish has been a staple in the diets of indigenous people for centuries. The combination of quinoa, a protein-packed grain, and black beans, a hearty legume, creates a satisfying and wholesome meal. Chefs and home cooks alike have embraced this dish for its versatility and health benefits. Today, the best versions of this salad can be found in South American restaurants that stay true to traditional recipes. The key to a great quinoa and black bean salad lies in the perfect balance of flavors and textures, with fresh ingredients and a zesty dressing. Whether served as a side dish or a main course, this salad continues to be a beloved favorite for health-conscious food enthusiasts.

30 min

|

4

|

320 calories

Instructions

  • Rinse the quinoa under cold water using a fine-mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
  • In a large bowl, combine the cooked quinoa, black beans, diced red bell pepper, chopped red onion, and chopped cilantro.
  • In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
  • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
  • Serve chilled and enjoy!
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