Black Bean and Quinoa Salad

black bean and quinoa salad

I was going to tell you what a great, hearty salad this is for the rest of the cool weather months… and it is.  But I’d be lying if I didn’t tell you I eat it year round.

I often bring this to potlucks because it’s a great vegetarian dish that I know I’ll enjoy and eat, but it always gets cobbled down by everyone else.  And someone always asks for the recipe.  So here it is…

I was recently gifted a bottle of Arianna Trading Company’s  organic raw and unfiltered olive oil and have been using it in all sorts of dishes, including the dressing for this salad. It’s super low acidity matched nicely with the agave nectar.

back bean and quinoa salad

black bean and quinoa salad

black bean and quinoa salad

As a side note, once you season the beans you will want to eat the whole pan of them.  At least I do! You can take away just that part of the recipe as a bonus for seasoned black beans. Once you make those come back and tell me how yummy they are! Or the whole salad for that matter.

Black Bean and Quinoa Salad

Prep Time: 15 minutes

Cook Time: 5 minutes

4 servings

Black Bean and Quinoa Salad

As always, use fresh, organic ingredients whenever possible.


  • 1 15 oz can of black beans, rinsed and drained
  • 1 garlic clove, minced
  • 1/4 tsp chipotle chile powder
  • 1/2 tsp salt
  • 1 head romaine lettuce, cut into bite-size pieces
  • 1 large tomato, finely chopped
  • 1 avocado, diced
  • 1/2 cup cooked organic quinoa
  • 2 Tbs finely chopped cilantro
  • 4 Tbs olive oil
  • 2 Tbs apple cider vinegar
  • 2 Tbs agave nectar
  • 1/4 cup freshly squeezed lime juice


  1. In a small saucepan, heat 1 Tbs olive oil over medium heat.
  2. Saute black beans, garlic, chile powder and salt for 5 minutes. Let cool.
  3. In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture and cilantro.
  4. Mix 3 Tbs olive oil, vinegar, agave and lime juice in a small container with a lid. Shake well.
  5. Toss gently with salad.

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