New American Plate Challenge

Quinoa and Black Bean Salad

Weekly Recipe
Serves 8

This substantial summer salad offers a healthful balance between vegetables and protein. Enjoy the diverse flavors and textures in this easy dish.


  • 1 1/2 Cup
  • 1 1/2 Tablespoon
    red wine vinegar
  • 1 1/2 Cup
    canned black beans, rinsed and drained (preferably no salt added)
  • 1 1/2 Cup
    cooked corn
  • 1
    medium red bell pepper, seeded and chopped
  • 4
    medium scallions, chopped
  • 1 Teaspoon
    finely minced garlic
  • 1/4 Teaspoon
    cayenne pepper
  • 1/4 Cup
    fresh coriander leaves, chopped fine
  • 1/3 Cup
    fresh lime juice
  • 1/2 Teaspoon
  • 1 1/4 Teaspoon
    ground cumin
  • 1/3 Cup
    extra virgin olive oil
  • Salt and freshly ground pepper


  1. Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2¼ cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.

  2. Fluff quinoa with a fork and transfer to large bowl and allow to cool.

  3. While quinoa is cooking, in small bowl toss beans with vinegar.

  4. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.

  5. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well. If desired, add salt and pepper, to taste. Salad may be made a day ahead and refrigerated,covered. Bring to room temperature before serving.

Nutrition: Per serving : 280 calories, 11 g. total fat (1.5 g. saturated fat), 39 g. carbohydrate, 8 g. protein, 6 g. dietary fiber, 156 mg. sodium.


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