Quinoa and Black Bean Salad

READY IN: 30mins
Recipe by Annie H

This is from kraftfoods.com. I've adjusted it a little for my tastes. If you don't like scallions, a bit of onion power is a nice substitution.

Top Review by Aunt Cookie

I really liked this recipe, and will be making it again. It is light and flavorful (I like all the lime juice in the dressing), but also pretty filling. It makes a HUGE amount of food -- 8 large-ish servings. I used the full amount of olive oil (although the poster said it could be halved), and I suspect the salad would have been a bit dry if the full amount isn't used. Thanks for posting!

Ingredients Nutrition


  1. Rinse quinoa in a fine sieve under cold running water. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
  2. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
  3. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
  4. In a small bowl whisk together lime juice, salt, pepper, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
  5. note: the olive oil can be halved easily.

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