Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Quinoa and Black Bean Salad

AmyAmy Sawyer
Rate this

Serves 6
total time:
20 min

Save this recipe 4
Save this recipe 4
Serves 6
total time:
20 min


  • 1 1/2 cups quinoa
  • 1 can black beans, drained & rinsed
  • 1 1/2T red wine vinegar
  • salt and pepper
  • 1 1/2 cups cooked corn or pomegranate seeds
  • 3/4 cup bell pepper, chopped
  • 2 pickled jalepenos, minced
  • 1/4 cup cilantro, chopped
  • 5T lime juice
  • 1 tsp salt
  • 1 1/4 tsp cumin
  • 1/3 cup olive oil
Save a shopping List


  • 1

    Wash quinoa in 5 changes of cold water. Drain. Cook in 3 cups boiling salted water for 10 minutes. Drain.

  • 2

    Toss beans and vinegar with salt & pepper in large bowl. Add quinoa and next 4 ingredients and toss.

  • 3

    Whisk last 4 ingredients together, pour on salad and toss well.

  • 4

    Serve room temperature. Can be made 1 day ahead and refrigerated; bring to room temp before serving.

Recipe Notes

Edit note

Would be nice at the holidays--the green (cilantro) and red (pomegranate seeds) are pretty and festive.

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

This recipe appears in these collections

See more collections

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.