Can I make this salad ahead of time?

Yes. Assemble the salad up to 2 days in advance and store covered in the refrigerator. The quinoa and beans absorb the vinaigrette flavors overnight, making it even better the next day.

Can I use frozen corn instead of fresh?

Absolutely. Thaw 1½ cups frozen corn kernels and use in place of fresh corn. No cooking required if using pre-thawed corn.

Yes, if you use maple syrup instead of honey. All other ingredients are plant-based.

How do I know when the quinoa is cooked?

Quinoa is done when all the liquid is absorbed and you see a tiny white spiral (the germ) pop out of each grain. Let it cool completely before mixing into the salad.

Can I swap out the black beans?

Yes. Pinto beans, chickpeas, or kidney beans work well. Keep the same quantity (one 15-oz can, drained and rinsed).

Simple Quinoa Black Bean Salad with Lime Vinaigrette

Name: Simple Quinoa Black Bean Salad with Lime Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Gluten-Free
Ingredients: 2 ½ cups cooked and cooled quinoa ((3/4 cup or 138 g dry quinoa yields ~2 ½ cups or 460 g cooked)); 2 cups cherry tomatoes, quartered ((1 pint yields ~2 cups or 315 g)); 1 cup orange or red bell pepper, finely diced ((1 medium bell pepper yields ~ 1 cup or 115 g)); 1/3 cup finely diced red onion ((1/2 small onion yields ~1/3 cup or 50 g)); 1 (15-oz) can black beans, drained and rinsed; 3 ears fresh corn*, kernels removed ((3 ears yield ~1 ½ cups or 225 g corn kernels // or sub 1 ½ cups frozen corn, thawed)); 1/2 cup finely chopped cilantro; 4-5 Tbsp lime juice ((2-3 limes yield ~4-5 Tbsp or 60-75 ml juice, depending on how juicy they are)); 2 Tbsp olive oil; 2 tsp maple syrup ((or honey if not vegan)); 1 ¼ tsp sea salt ((adjust to taste)); 1 medium avocado, finely diced; 1/4 cup pepitas

CookOSBeta

Simple Quinoa Black Bean Salad with Lime Vinaigrette | CookOS

Ingredients

2 ½ cups cooked and cooled quinoa ((3/4 cup or 138 g dry quinoa yields ~2 ½ cups or 460 g cooked))
2 cups cherry tomatoes, quartered ((1 pint yields ~2 cups or 315 g))
1 cup orange or red bell pepper, finely diced ((1 medium bell pepper yields ~ 1 cup or 115 g))
1/3 cup finely diced red onion ((1/2 small onion yields ~1/3 cup or 50 g))
1 (15-oz) can black beans, drained and rinsed
3 ears fresh corn*, kernels removed ((3 ears yield ~1 ½ cups or 225 g corn kernels // or sub 1 ½ cups frozen corn, thawed))
1/2 cup finely chopped cilantro
4-5 Tbsp lime juice ((2-3 limes yield ~4-5 Tbsp or 60-75 ml juice, depending on how juicy they are))
2 Tbsp olive oil
2 tsp maple syrup ((or honey if not vegan))
1 ¼ tsp sea salt ((adjust to taste))
1 medium avocado, finely diced
1/4 cup pepitas

13 Ingredients

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Instructions

1
If you don’t already have cooked quinoa, prepare it at this time. In a small saucepan, combine 3/4 cup (138 g) dry quinoa and 1 ½ cups (360 ml) water (this will make ~2 ½ cups cooked quinoa — adjust amounts if altering default number of servings). Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover, and continue cooking for ~12-15 minutes until the water is absorbed and the quinoa is fluffy and has expanded. Remove from the heat, stir, and set aside (covered). The quinoa will get even fluffier as it sits!
2
In a large mixing bowl, combine the cherry tomatoes, bell pepper, red onion, drained and rinsed black beans, corn, and cilantro. Toss to combine.
3
Add the cooked and cooled quinoa (it’s okay if it’s not completely cooled) along with the lime juice, olive oil, maple syrup, and salt and mix well. Taste and adjust as needed, adding more salt for overall flavor, lime juice for brightness, olive oil for richness, maple syrup for sweetness, or cilantro for herbiness.
4
Serve at room temperature or chilled. Optionally, garnish individual servings with diced avocado and pepitas. Leftover salad (without avocado/pepitas) keeps well in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.