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Quinoa and Black Beans Salad
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Southwest Salad with Quinoa and Black Beans

Course Salads
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 345kcal
Author Marsha Maxwell

Ingredients

For the salad:

  • 2 cups cooked quinoa
  • 1 can black beans rinsed and drained
  • ¼ cup red onion thinly sliced
  • 8 cups salad greens including romaine lettuce, iceberg lettuce, leaf lettuce, butter lettuce or spinach
  • 4 small tomatoes diced
  • ½ large cucumber peeled and diced
  • 4-5 radishes thinly sliced
  • 1-2 cups cilantro leaves washed and dried
  • 1 cup diced bell pepper
  • ¾ cup queso fresco cheese crumbles
  • 1 avocado diced (optional)

For the Cilantro Lime Vinaigrette

  • 2 tablespoons fresh lime juice from 1 large lime
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove cut in half, or substitute ¼ teaspoon granulated garlic or 1/8 teaspoon garlic powder
  • 1/2 teaspoon sugar or agave syrup
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground coriander
  • 3 tablespoons extra-virgin olive oil
  • 1/8 cup cilantro leaves

Instructions

To make the salad:

  • Rinse 1 cup quinoa and cook according to package directions to yield 2 cups cooked quinoa.
  • While the quinoa is cooking, soak the thinly sliced red onion in cold water for about 30 minutes. This step is optional, but it helps reduce the sharpness of raw onion.
  • Prepare all the salad ingredients ant place in separate bowls.
  • Have each person build an individual salad.
  • Alternatively, make a layered salad by mixing 2 cups cooked quinoa with the black beans in a large mixing bowl. Place salad greens in the bottom of a wide salad bowl, then add the quinoa mixture, then layer on the chopped vegetables and cilantro.

To make the vinaigrette:

  • Place all the ingredients in the jar of a blender and process until well combined, about 60 seconds.

Notes

Nutrition facts for 1 tablespoon dressing: 55 calories, 6g fat, 1g carbohydrate
Weight Watchers SmartPoints for salad: 8
Weight Watchers SmartPoints for dressing: 4 points per tablespoon