Description
A vibrant and refreshing Black Bean Quinoa Salad combining protein-rich quinoa and black beans with a zesty lime vinaigrette, fresh cilantro, and creamy cotija cheese. This nutritious, vegetarian salad is perfect for a light lunch or a colorful side dish, ready in just 25 minutes.
Ingredients
Dressing
- 1/4 cup lime juice (about 1 lime)
- 1/4 cup olive oil + 1 Tbsp.
- 1 shallot (about 3 Tbsp. minced)
- 1 Tbsp. honey
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper
Salad
- 1 cup uncooked quinoa
- 2 cups vegetable broth (optional, can use water)
- 2 15–oz. cans black beans
- 1/2 cup sliced green onion
- 1 cup chopped cilantro
- 1 cup crumbled cotija cheese
Instructions
- Cook Quinoa: Add quinoa and 2 cups of vegetable broth (or water) to a pot and cook according to package instructions. Once done, remove from heat and let it sit covered for 5 minutes.
- Prepare Vinaigrette: While quinoa cooks, whisk together lime juice, olive oil, minced shallot, honey, sea salt, and black pepper in a large bowl until the dressing is fully emulsified.
- Prep Ingredients: Drain and rinse the black beans thoroughly. Chop the cilantro finely. Crumble the cotija cheese and slice the green onions.
- Combine Salad: Fluff the quinoa with a fork to separate the grains and add it to the bowl with the vinaigrette. Add the black beans, cilantro, green onion, and cotija cheese. Toss gently until all ingredients are evenly incorporated.
- Chill: Cover the salad and refrigerate for at least one hour to let flavors meld before serving.
Notes
- Use vegetable broth instead of water to cook quinoa for extra flavor.
- For a vegan option, omit the cotija cheese or substitute with a plant-based cheese.
- The salad can be made a day ahead and stored covered in the fridge.
- Add avocado slices or diced tomatoes for extra freshness.
- Adjust seasoning with additional salt or lime juice as desired before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
