I have been making this Quinoa & Black Bean Salad for years, it’s a summer staple at our house. I first saw it on @epicurious, waaaay back in the”olden days” when quinoa was hard to find. I’ve changed the ingredients over time, but the dressing is still the same. It sounds like a lot of lime juice but it gets absorbed by the quinoa - you may find yourself adding even more! This is also great with avocado, and makes great leftovers or beach food!
Xoxo Kirsty
Ingredients Serves 8
3 cups (540g) cooked quinoa, (from about 1 cup/180g dry)
1-15.5oz. can (453g) of black beans, drained and rinsed
1-1/2 tablespoons (22ml) red wine vinegar
salt & pepper
1 cup (175g) cooked corn
1 large tomato, seeds removed and diced
2 jalapeños, finely chopped, remove seeds and membrane if you prefer less heat
1/4 cup cilantro, chopped (use parsley if you prefer!)
For the dressing:
5 tablespoons (75ml) freshly squeezed lime juice, more to taste
1 teaspoon kosher salt
1-1/4 teaspoons ground cumin
1/3 cup (80ml) extra virgin olive oil
Drain and rinse the black beans. Put them in a bowl, drizzle over red wine vinegar, season with salt & pepper. Set aside for at least 10 minutes.
Cook the quinoa according to package instructions. Transfer to a large bowl and allow to cool slightly. Meanwhile, chop the other ingredients. Add the beans, corn, diced tomato, jalapeño and cilantro to the quinoa and toss.
For the dressing, combine the lime juice, cumin, salt & olive oil to a jar with a tight-fitting lid and shake!
Dress the salad, chill for an hour and serve. Can be made up to a day ahead.
