Quinoa Black Bean Summer Salad with Tahini Dressing

By Shane Martin
July 30, 2018
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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

Serves: 4-6
Prep time: 10 min
Cook time: 15 min

Ingredients

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

Directions

  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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