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Black Bean and Quinoa Salad with Cumin Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salads
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, finely chopped
  • 1 cup corn kernels (fresh, canned, or frozen and thawed)
  • ¼ cup fresh cilantro, chopped
  • Salt and black pepper, to taste
  • For the Cumin-Lime Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon ground cumin
  • 1 teaspoon honey or agave nectar
  • 1 small garlic clove, minced
  • ½ teaspoon chili powder (optional, for extra heat)
  • Salt and pepper, to taste

Instructions
 

  • Step 1: Cook the Quinoa : Rinse the quinoa thoroughly under cold water to remove its natural bitterness. In a medium saucepan, combine quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool slightly.
  • Step 2: Prepare the Cumin-Lime Dressing : In a small bowl or jar, whisk together olive oil, lime juice, cumin, honey (or agave), garlic, chili powder, salt, and pepper. Taste and adjust seasoning to your liking — more lime for tanginess or more cumin for warmth.
  • Step 3: Assemble the Salad : In a large mixing bowl, combine cooked quinoa, black beans, diced bell pepper, corn, cherry tomatoes, red onion, and cilantro. Pour the cumin-lime dressing over the top. Toss gently until everything is evenly coated and colorful. Taste and adjust salt, pepper, or lime juice if needed.
  • Step 4: Chill or Serve Immediately : For best flavor, chill for at least 30 minutes before serving to let the flavors meld together. Serve cold or at room temperature.