📝 About This Recipe
This vibrant salad is a celebration of texture and nutrition, marrying the nutty crunch of protein-packed quinoa with the earthy creaminess of slow-simmered black beans. Dressed in a bright, cumin-spiked lime vinaigrette, it offers a refreshing explosion of Southwestern flavors that only get better as they marinate. It is a quintessential naturally gluten-free powerhouse that works beautifully as a standalone lunch or a colorful side dish for your next gathering.
🥗 Ingredients
The Grains and Legumes
- 1 cup White or Tri-color Quinoa (thoroughly rinsed in a fine-mesh sieve)
- 2 cups Water or Vegetable Broth (for cooking the quinoa)
- 1.5 cups Black Beans (one 15oz can, drained and rinsed well)
Fresh Produce
- 1 large Red Bell Pepper (seeded and finely diced)
- 1 cup Sweet Corn (fresh, frozen, or canned)
- 1/2 cup Red Onion (small diced)
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1 small Jalapeño (minced, seeds removed for less heat)
- 1 large Avocado (diced just before serving)
Lime-Cumin Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Lime Juice (about 2 juicy limes)
- 1 teaspoon Honey or Agave Nectar (to balance the acidity)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1 clove Garlic (grated or finely minced)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the quinoa under cold running water for at least 30 seconds. This is crucial to remove the saponin, a natural coating that can make quinoa taste bitter.
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2
In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring the mixture to a vigorous boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. You'll know it's done when the water is absorbed and the quinoa 'germ' has spiraled out.
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4
Remove the pan from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish the fluffing process.
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5
Remove the lid and fluff the quinoa gently with a fork. Spread it out on a large baking sheet to cool to room temperature quickly.
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6
While the quinoa cools, prepare the vinaigrette. In a small jar or bowl, whisk together the olive oil, lime juice, honey, cumin, minced garlic, salt, and pepper until emulsified.
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7
In a large mixing bowl, combine the black beans, diced red pepper, corn, red onion, cherry tomatoes, and minced jalapeño.
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8
Add the cooled quinoa to the bowl with the vegetables and toss gently to distribute the ingredients evenly.
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9
Pour the dressing over the salad and toss again until everything is beautifully coated in the lime-cumin mixture.
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10
Fold in the chopped cilantro. Taste and adjust seasoning, adding more lime juice or salt if needed.
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11
For the best flavor development, cover the bowl and refrigerate for at least 30 minutes before serving.
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12
Just before serving, gently fold in the diced avocado to ensure it stays green and intact. Garnish with an extra sprinkle of cilantro.
💡 Chef's Tips
Always rinse your quinoa; even 'pre-washed' brands can benefit from an extra rinse to ensure a clean, nutty flavor. If using frozen corn, char it in a dry cast-iron skillet for 3-5 minutes first to add a smoky, roasted depth to the salad. Cut all your vegetables into sizes similar to the black beans; this ensures you get a bit of everything in every single bite. This salad keeps well in the fridge for up to 3 days, but store the avocado separately and add it fresh each time you serve. For extra protein, you can add grilled shrimp or shredded rotisserie chicken directly into the mix.
🍽️ Serving Suggestions
Serve as a refreshing side dish alongside grilled lime-marinated chicken or flank steak. Use it as a hearty filling for gluten-free corn tortillas to make easy vegetarian tacos. Pair with a crisp, cold glass of Sauvignon Blanc or a sparkling lime mineral water. Scoop it up with thick, non-GMO corn tortilla chips for a fun, dip-style appetizer. Serve over a bed of baby arugula for an elegant, double-green plated salad.