This Quinoa Black Bean Salad makes a tasty side dish or a light main course for lunch!
Course Main Dish Salad, Salad, Side Dish
Cuisine Tex-Mex
Prep Time 7minutes
Cook Time 15minutes
Total Time 22minutes
Servings 6people
Calories 105kcal
Author Tempie
Ingredients
1/2cupquinoa, rinsed
1cupwater
1(14.5 oz) can of black beans, rinsed and drained
1small red bell pepper, diced
1large jalapeno(2 if small), with ribs and seeds removed, if desired, minced
1/2cupfinely chopped red onion
2tbspextra virgin olive oil
2tbspwhite balsamic vinegar(or more to taste)
1/2tspsea salt or to taste
1/4tspground cumin
Instructions
Cook quinoa according to package directions, then remove from heat and let sit, with the lid on, for 5 minutes. Fluff with a fork, then spread out onto baking sheet (or large plate) to let cool.
Place the beans, onion, bell pepper, and jalapenos into a large bowl. When the quinoa has cooled, add it to the bowl.
In a small bowl or jar, mix together the olive oil, vinegar, salt and cumin. Pour over the salad and toss to combine. Place into the fridge and let chill for one hour, then serve.
Notes
Remove the ribs and seeds of the jalapeno for less heat.