Black Bean Quinoa Salad
Try this Black Bean Quinoa Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 20 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon sugar
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 cup quinoa
- 2 tablespoons fresh cilantro chopped
- 1 orange zest
- 1 red bell pepper diced
- 1/3 red onion chopped
- 1 cup black beans drained and rinsed
- 1 jalapeno pepper seeded and diced
- 2 oranges cut into segments
- 1/2 cup corn kernels drained
- 1/4 cup orange juice freshly squeezed
- Carbohydrate 69.4541266908963 g
- Cholesterol 0 mg
- Fat 7.5885501086184 g
- Fiber 13.5547965161124 g
- Protein 14.950180051081 g
- Saturated Fat 1.00783432983151 g
- Serving Size 1 1 Serving (291g)
- Sodium 881.278393707592 mg
- Sugar 55.899330174784 g
- Trans Fat 0.575456618693613 g
- Calories 398 calories
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, orange zest and sugar in a small bowl; set aside. In a large bowl, combine quinoa, oranges, bell pepper, jalapeno, black beans, corn, onion and cilantro. Pour the vinaigrette on top of the salad and gently toss to combine. Serve immediately.
