Salads make a great light meal or side dish, and this Black Bean Salad is a tasty variation to add to your repertoire. This particular recipe is hearty, nutritious, and delicious—perfect for any time of year! Plus, it’s so easy to make which makes it a great option for busy people like you and me.
Without further ado, let’s get started.
Black Bean Salad
This is an updated post with respect to the images and write up, but not the recipe itself, with the exception of the red quinoa which I’ve edited to say just quinoa (as in the regular variety). Originally, I liked the texture of the red quinoa in this salad, but after making it countless times with white quinoa, I’ve enjoyed the salad that much more.
Otherwise, all is the same!
I love updating recipes because they allow me to see how far I’ve come with my photography and styling skills, and it also allows me to revisit the recipe itself to make sure it’s still great. :D
Salads are often overlooked. I feel they are, anyway. But for me, salads are a must. They’re just soooo good! Loaded with colour, flavour, different ingredients, different textures, dressings. Doesn’t that sounds amazing? Check out what’s in this Black Bean number: quinoa, corn, black beans, tomato, sweet pepper, green onion, garlic, avocado, cilantro. Tell me you didn’t just drool a bit reading that ;)
What’s in this salad
This Black Bean Salad has a bit of everything in it, and it’s delish! This is what you’ll need to make it:
- black beans
- quinoa
- corn
- sweet pepper
- cherry tomato
- cilantro
- avocado
- olive oil
- red wine vinegar
- salt!
What’s not in this salad are any of the priority allergens. You won’t find any dairy, egg, nuts, sesame, soy, wheat, or animal products. Love it.
Wholesome ingredients, delicious flavours, incredible textures, like this is totally a must make!! Family and friends love when I make this salad. Smart humans. And the best part about this Black Bean Salad is how easy it is to whip up.
How to make this salad
There’s really not much to making this Black Bean Salad. Cook quinoa and let cool, prep your veggies, and dress it up with a simple vinaigrette and toss to combine. That’s it! And the best part? Aside from how easy it is to make, it’s perfect for small and large gatherings, during the week or on weekends, BBQ season, any season! It’s so versatile. I love it and I know you will too.
Check out these easy to make recipes I know you’re going to love: Best Fluffy Waffles. Glazed Citrus Loaf. 3-Ingredients Zucchini Fritters.
FAQs
Can this salad be made ahead?
Yes! This salad actually tastes better with time. The only thing I would recommend is to leave the avocado as your last step (as I indicate in the recipe card). When you’re ready to serve, add the avocado, toss your salad and enjoy.
What can I use instead of quinoa?
I haven’t tried it using anything else so I can’t really comment on how other grains would taste in this salad, but you could try millet, couscous, or barley. If you do try any of these, let us know how it turns out in the comments!
Any tips to avoid avocado browning?
Yep! As I’ve mentioned above, avoid adding the avocado until you’re ready to serve the salad. This is ensure your avocado staying nice and bright and avoids the browning. You could also squeeze a bit of lemon juice on the avocado and this will stop the browning from happening.
Did I miss anything else? Let me know in the comments if you have any questions I can answer.
Made it? Rate it!
Please make sure you come back and let us know how you liked this recipe. And don’t forget to rate it whatever you think it deserves. It helps Google find my blog and spread it to other wonderful readers and subscribers like yourself! Thanks in advance :) Also, I made a couple of short videos on instagram of this salad so be sure to check it out and follow me there if you aren’t already!
Happy salad making, my friends! xx
Black Bean Salad
Ingredients
- 2 cups cooked quinoa
- 1 398 ml/14 oz/1 3/4c canned corn, drained
- 1 398 ml/14 oz/ 1 3/4c canned black beans, drained and rinsed
- 1 cup grape or cherry tomatoes halved lengthwise twice
- 1 yellow pepper, seeded and chopped
- 1 orange pepper, seeded and chopped
- 3 sprigs green onion, finely chopped
- 1 avocado, seeded and diced
- 1 bunch cilantro finely chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- Juice of 1/2 lemon
- 1 large garlic clove, minced
- 1 tsp+ Sea salt, to taste
Instructions
- In a small jar (with lid) or a bowl, add the oil, cilantro, vinegar, lemon juice, garlic, cover jar with lid and shake vigorously until blended; or mix very well using a whisk until emulsified.
- In a large bowl, add all the ingredients with the exception of the avocado: cooked quinoa, peppers, onion, beans, corn, tomato, cilantro, olive oil, vinegar, lemon juice, and salt.
- Toss salad ensuring you scoop from the bottom to incorporate the vinaigrette with the rest of the ingredients. Adjust salt to desired taste.
- When ready to serve, add avocado and gently incorporate into salad.
- Enjoy immediately. Refrigerate any left over.
I love your blog and I’ve tried your food and I love it even more
That just makes me so happy, Halim :D Thank YOU for being so supportive of this blog! xo