Black Bean Quinoa Salad
Quinoa Black Bean Salad combines roasted sweet potatoes, corn, black beans, and a fresh cilantro dressing into a flavorful dish for any meal or weekly prep.
Servings: 6 servings
Cost: $11.46
Equipment
Ingredients
Salad
- 1 cup quinoa measured dry
- 6 cups diced sweet potatoes 2 large potatoes
- 3 tablespoons olive oil divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper
- 1 large red pepper chopped
- 1 (15-ounce) can black beans drained and rinsed
- 1-1/2 cups frozen corn fire-roasted preferred
- 1 large avocado diced, optional
Dressing
- 1/2 packed cup fresh cilantro leaves and tender stems
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 teaspoon minced garlic
- 1/3 cup sour cream I use light
Instructions
- Preheat oven to 425°F. Cook quinoa (see note 1). Let cool.
- Peel and dice sweet potatoes into 1/2-inch pieces. Toss with 2 tablespoons olive oil, paprika, garlic powder, chili powder, salt, and pepper (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Spread in an even layer on a baking sheet.
- Roast potatoes for 10 minutes. Remove from the oven, add chopped red pepper, and toss with the remaining 1 tablespoon olive oil. Roast for another 10–20 minutes, flipping every 10 minutes, until sweet potatoes are tender and peppers are crisp-tender.
- Remove roasted veggies from the oven. Toss with rinsed and dried black beans and corn. Let cool to room temperature.
- Add cooked quinoa to a large bowl with the roasted sweet potato mixture. If serving immediately, add diced avocado.
- Blend all dressing ingredients in a small, powerful blender until smooth. Season with salt and pepper (I add 1/4 teaspoon each).
- This salad is best served immediately after it’s dressed, so wait to add dressing until you’re ready to serve (see note 2). Drizzle some of the dressing over the salad and gently toss to coat. Add additional dressing to taste, if desired. Serve immediately and enjoy!
Video
Notes
Note 1: Here's how to cook quinoa.
Note 2: Make Ahead: Prep the salad a few hours in advance. Keep the dressing and avocado separate, adding them just before serving. Meal Prep: Divide the salad into meal prep containers. Store dressing and avocado (if using) separately. Add dressing and avocado just before eating.
Storage: Store leftover dressing for up to 5 days in the fridge.
Nutrition
Serving: 1serving | Calories: 466kcal | Carbohydrates: 72g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 913mg | Fiber: 13g | Sugar: 10g | Vitamin A: 11962IU | Vitamin C: 41mg | Calcium: 79mg | Iron: 4mg