Quinoa Black Bean Salad – Detoxification

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Quinoa Black Bean Salad – Detoxification

Even if you are not the biggest fan of quinoa, you need to try this salad. This is not the quinoa salad I share, but this is the one I make the most. (Especially when I want to bring something to the party; everyone will ask you for a recipe.)

This is also the perfect meal preparation option when you want something to eat directly from the fridge. This will make your life easier throughout the week!

⭐⭐⭐⭐⭐ Featured Comments

“I never like quinoa, but in my search for more nutritious foods, I made a salad and I blow me away! It was so delicious, barely put it in the refrigerator to cool!” – Katherine

Quinoa Black Bean Salad Bowl with avocado on top.

Quinoa salad ingredients

Here is what you need:

Quinoa. You can use any favorite quinoa in this recipe, including white, red or black. I have a complete tutorial on how to cook quinoa here. (If it’s important to you, quinoa has the tenderest texture.)
Black beans. For convenience, I use canned black beans. Before using them in a salad, make sure to drain and rinse them in a fine mesh filter.
vegetable. Bell pepper, red onion, corn, cherry tomatoes and green onions add flavor and texture. If you missed one, your salad is still delicious! Remember that the amount of vegetables will affect the amount of salt you should use. If you cut down on vegetables, start with less salt too.
Lime juice. For the best taste, do not use bottled lemon juice. It tastes different, and this salad relies on fresh flavor. (Fresh lemon juice can be exchanged, though.)
Spices and herbs. The combination of ground cumin, chili and fresh coriander takes this salad to the next level. I don’t recommend missing fresh coriander (unless you think it tastes like soap).
Oil and vinegar. This salad doesn’t require much oil or vinegar, so you can replace them with another option if you want. (For example, red wine vinegar and avocado oil will work as well.)

Feel free to add other toppings you like, such as grilled chicken, crumbled cheese or Cotija cheese.

Quinoa, corn, green onion, cherry tomatoes, red onion and black beans on wooden board.

How to Make Quinoa and Black Bean Salad

Step 1:

First, place the dried quinoa in a fine mesh sieve and rinse it under tap water. This will make the taste better later. Then transfer it to a pan and cover with 1 1/2 cup water.

Boil the liquid over high heat on the stovetop, then lower the heat to low heat, cover the pan, and cook for 10 minutes. When the timer is closed, remove the pot from the heat, but do not remove the lid. Let it rest for another 5 minutes. This will make the quinoa complete the cooking without burning to the bottom of the pan.

Also, you can cook quinoa in Instant Pot for more portable methods.

Quinoa before and after cooking in a white pot.

Step 2:

While quinoa is cooking, prepare dressing in a large bowl. Add olive oil, lime juice, apple cider vinegar, maple syrup, chopped garlic, wood fennel, chili and salt, and stir well.

Once the quinoa is finished cooking, add it to the bowl.

Then add corn, tomatoes, red bell peppers, shallots and red onions. Stir well to make sure everything is evenly coated in the seasoning.

Add the dressing to large bowls and add chopped vegetables and quinoa.

Step 3:

Next, add a can of drained black beans, along with fresh coriander. (Use as much or less coriander as possible.) Stir again and season with extra salt.

This dish tastes best when allowed to marinate in the refrigerator for at least 1 hour. But if you are in a hurry, you can also provide it right away!

notes: When the salad is refrigerated instead of at room temperature, the taste tends to be gentle. Therefore, you may feel like you need to add more salt or lime juice later on. Taste and adjust it casually before eating!

Stir the chopped coriander and black beans into a salad.

How to Eat Quinoa Black Bean Salad

Eat this quinoa salad recipe. It’s a great side dish for chicken leaf meals or healthy tacos. You can also use it as a main course and use your favorite protein on top of chicken or shrimp.

Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Perfect for packing lunch ideas! It can also be done the night before you plan to bring it to the party. Make sure to taste it before you eat it again, as the taste will be gentle when refrigerated.

Quinoa salad is in a wooden bowl with cilantro on top.

1 cup Dried quinoa ,rinse
2 spoon Extra Olive Oil
¼ cup Freshly squeezed lime juice
1 spoon Apple cider vinegar
1 spoon Maple Syrup
1 clove garlic chopped
1 teaspoon Ground cumin
⅛ teaspoon chili
1 teaspoon Fine sea salt plus more taste
1 Red Bell Pepper seed and chop
1 cup Corn kernel (Fresh or thawed from frozen)
½ Red onion chopped
1 cup Cherry tomatoes Cut into thin slices
3 Green onion chopped
½ cup Fresh chopped cilantro or have more taste
1 (15 oz) Yes Black beans drain and rinse

To cook quinoa, rinse with a fine mesh sieve under running water. (This helps to eliminate its bitterness.) Add drained quinoa to the pot and cover with 1 ½ cups of fresh water. Boil the liquid over high heat. Then lower the heat, cover the pan with a lid, and then gently cook for 10 minutes. After the timer is turned off, remove the pot from the heat, but cover the lid for another 5 minutes. Then use a fork to spread its fluff and set aside to cool.
While the quinoa is cooking, add olive oil, lemon juice, vinegar, maple syrup, garlic, cumin, chili and salt to a large mixing bowl. Stir well.
Once the quinoa is finished, add it to the bowl, along with bells, corn, red onions, tomatoes and shallots. Stir well.
Next, add the drained beans and fresh coriander. Stir again, then adjust the seasoning to season. (At this point, I usually add another ½ to 1 teaspoon of salt, sometimes another tablespoon of lemon juice. The taste will be gentle when refrigerated in the refrigerator.) Transfer the salad to a storage container and let cool for at least 1 hour.
The remaining salad can be stored in an airtight container in the refrigerator for up to 5 days. Feel free to add extra toppings you like, such as thinly sliced avocado or crushed cheese.

Nutritional information is used for about 1 cup of salad. This information is calculated automatically, only estimates, not guaranteed.
Update Note: This recipe was updated in July 2024 to add corn and tomatoes. If you like the original versions, just leave them out! (This also means you don’t end up with extra salt to season because the quantity is smaller.) Find the original recipe here.