Make Ahead

Quinoa Black Bean Summer Salad with Southwest Tahini Dressing

July 30, 2018
3 Ratings
Photo by Shane Martin
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 4-6
Author Notes

This Quinoa Black Bean Summer Salad is super hearty. It’s perfect as a meal all by itself, but goes nicely with a main course as well. Vegan, gluten free, loaded with protein, low-fat, and ready in 20 minutes! —Shane Martin

What You'll Need
  • For the Salad
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/4 cup fresh cilantro
  • 1 15-oz. can low-sodium black beans
  • 3/4 cup fresh or frozen corn
  • 3 cups cooked and cooled quinoa
  • 1 5-oz bag spring mix salad greens
  • For the Dressing
  • 1/4 cup tahini
  • 1/4 cup water
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt to taste
  1. Make dressing by adding all ingredients to a small and stirring well to combine. If you need it a little thinner, add a Tbsp. of water at a time. Set aside.
  2. Dice bell peppers and onion and add to large bowl.
  3. Roughly chop cilantro and add to peppers and onions.
  4. Add black beans and corn and mix well.
  5. Add in your salad greens and toss well.
  6. Finally, add the quinoa and toss once more.
  7. When you're ready to eat, drizzle with Southwest Tahini Sauce and enjoy!

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