Quinoa and Black Bean Salad

Name: Quinoa and Black Bean Salad
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Latin American
Ingredients: 1/2 cup quinoa (dry); 1 1/2 cups water; 1 1/2 tablespoons olive oil; 3 teaspoons fresh lime juice; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 2 tablespoons fresh cilantro, chopped; 2 medium scallions, minced; 1 can (15.5 ounces) low-sodium black beans, rinsed and drained; 2 cups tomato, chopped; 1 medium red bell pepper, chopped; 1 medium green bell pepper, chopped; 2 green chiles, minced (adjust to taste); Black pepper to taste

Recipe GLPR006cec3b269fbb

Latin American

Salad

45 min

167 cal

Servings: 6

Stovetop

SNAP eligible

A fresh, vibrant salad combining fluffy cooked quinoa with seasoned black beans, crisp bell peppers, tomatoes, and green chiles, finished with a zesty lime and cilantro vinaigrette. This colorful dish is naturally gluten-free and perfect as a light main course or side.

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Ingredients

1/2 cup quinoa (dry)

1 1/2 cups water

1 1/2 tablespoons olive oil

3 teaspoons fresh lime juice

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

2 tablespoons fresh cilantro, chopped

2 medium scallions, minced

1 can (15.5 ounces) low-sodium black beans, rinsed and drained

2 cups tomato, chopped

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

2 green chiles, minced (adjust to taste)

Black pepper to taste

Directions

Wash hands thoroughly with soap and water before beginning. Rinse the dried quinoa under cold running water, stirring gently until the water runs clear to remove any residue.
Bring the 1 1/2 cups of water to a boil in a medium saucepan over high heat.
Add the rinsed quinoa to the boiling water, stir once, and return to a boil.
Reduce the heat to low, cover the saucepan with a lid, and simmer for 10 to 15 minutes until all the water is absorbed and the quinoa grains are tender and translucent with a small white tail visible.
Remove from heat and let the quinoa cool uncovered at room temperature for approximately 15 minutes.
While the quinoa is cooking and cooling, prepare the vinaigrette by combining the olive oil, lime juice, ground cumin, ground coriander, fresh cilantro, and minced scallions in a small bowl. Whisk together and set aside.
In a large serving bowl, combine the rinsed and drained black beans with the chopped tomatoes, chopped red bell pepper, chopped green bell pepper, and minced green chiles. Toss gently and set aside.
Once the cooled quinoa has reached room temperature, add it to the large bowl with the bean and vegetable mixture. Pour the reserved vinaigrette over the salad and toss thoroughly until all ingredients are evenly coated and combined.
Season with black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes before serving, or until ready to enjoy. This allows the flavors to meld together beautifully.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight salad that hits price and availability well across Charlotte chains—quinoa and black beans are standard at Harris Teeter, Food Lion, Kroger, and ALDI, and the peppers, tomato, and cilantro are year-round stable in our region. The real cost driver is quinoa, but at roughly $8–10 per pound, a one-cup serving for six people lands the entire dish under $2 per serving, with additional proteins or sides keeping it budget-friendly. The stated 45 minutes is honest: quinoa takes a full 15 minutes to cook, plus another 10–15 for cleanup and chopping, leaving only casual assembly time. This reheats fine if you keep dressing separate, making it a genuine make-ahead for lunch boxes or batch cooking, though it's best eaten the same day it's dressed to keep the vegetables crisp.