Quinoa and Black Bean Salad
Ingredients
- QUINOA92.5g≈ 1/2 cup cooked
- Water355.5g≈ 1.5 × 1 cup
- Olive Oil21g≈ 1.5 × 1 tablespoon
- Lime juice, raw15g≈ 1 tablespoon
- Cumin0.53g≈ 0.5 × 1/2 teaspoon
- Coriander0.45g
- Cilantro2g≈ 2 × 1 tablespoon
- Yellow Onion30g≈ 0.5 × 1/2 cup chopped
- Beans, black, canned, sodium added, drained and rinsed220g
- Tomatoes360g≈ 2 × 1 large
- Peppers, bell, red, raw160g
- Bell Peppers119g≈ 1 medium
- Chili Powder10g≈ 1.25 × 1 tablespoon
Estimated Cost
- QUINOA (92.5g)—
- Water (355.5g)—
- Olive Oil (21g)$0.28
- Lime juice, raw (15g)$0.06
- Cumin (0.53g)$0.03
- Coriander (0.45g)$0.04
- Cilantro (2g)$0.10
- Yellow Onion (30g)$0.07
- Beans, black, canned, sodium added, drained and rinsed (220g)—
- Tomatoes (360g)$1.80
- Peppers, bell, red, raw (160g)—
- Bell Peppers (119g)$1.39
- Chili Powder (10g)$0.26
* Cost estimate based on 9 of 13 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Rinse the quinoa under cold water.
- 2
2. Bring water to a boil in a saucepan and stir in the quinoa.
- 3
3. Return to a boil, then reduce heat and simmer for 10 to 15 minutes until the liquid is fully absorbed.
- 4
4. Remove from heat and let cool for 15 minutes.
- 5
5. While the quinoa cooks, whisk together the olive oil, lime juice, cumin, coriander, chopped cilantro, and minced scallions in a small bowl.
- 6
6. In a large bowl, combine the rinsed and drained black beans, chopped tomatoes, chopped red bell pepper, chopped green bell pepper, and minced fresh green chiles.
- 7
7. When the quinoa has cooled, add it to the vegetable and bean mixture along with the dressing from step 5.
- 8
8. Toss everything together until well combined and season with black pepper to taste.
- 9
9. Cover and refrigerate until ready to serve.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.