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Prep time
10 minutes
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Cook time
15 minutes
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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
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Ingredients
- For the Salad
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1
red bell pepper
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1
yellow bell pepper
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1/4 cup
fresh cilantro
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1
15-oz. can low-sodium black beans
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3/4 cup
fresh or frozen corn
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3 cups
cooked and cooled quinoa
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1
5-oz bag spring mix salad greens
- For the Dressing
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1/4 cup
tahini
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1/4 cup
water
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2 teaspoons
apple cider vinegar
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1 teaspoon
chili powder
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1/2 teaspoon
onion powder
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1/2 teaspoon
garlic powder
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salt to taste
Directions
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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.
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Dice bell peppers and onion and add to large bowl.
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Roughly chop cilantro and add to peppers and onions.
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Add black beans and corn and mix well.
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Add in your salad greens and toss well.
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Finally, add the quinoa and toss once more.
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When you're ready to eat, drizzle with Southwest Tahini Sauce and enjoy!
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