Southwest Quinoa Black Bean Salad
This Southwest Quinoa Bean Salad uses black beans and is crunchy, hearty and most importantly, nutritious. Pro tip: make in advance to let the flavors build up!
Southwest Black Bean Quinoa Salad
- 1 cup cooked quinoa
- 1 can 15 ounces black beans, low or no sodium, rinsed and drained
- 2 medium tomatoes chopped
- 1 bell pepper chopped
- ¼ cup cilantro chopped
- ¼ cup scallions sliced
Smoky Cumin Lime Vinaigrette
- Makes ~1 1/4 cups
- ½ cup red wine vinegar
- 1/3 cup olive oil
- ¼ cup lime juice
- 1 tablespoon toasted cumin seeds
- 1 teaspoon maple sugar
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
In a large bowl, combine the rice, beans, tomatoes, and pepper.
In a small bowl or jam jar, mix together the vinegar, oil, lime juice, cumin, maple sugar, salt, and red pepper flakes. Allow to sit for 15 minutes so flavors can meld.
Pour half the vinaigrette (~8-9 tablespoons) over the beans. Toss well. Garnish with cilantro and scallions.
To roast cumin seeds: Add cumin seeds to a small skillet over medium heat. Cumin seeds should start to smoke and become fragrant after 1 to 2 minutes. Remove from heat as soon as this happens.