Black & White Bean Quinoa Salad

My mom subscribes to Canadian Living magazine, and it usually includes a really good vegetarian or vegan recipe. She diligently puts the vegan (or easily made vegan) recipes aside for me, and better yet, she makes a couple of the recipes for me whenever I’m in town. She  made me this salad for me last summer and it’s been one of my favorite recipes ever since.

Black & White Bean Quinoa Salad - Vegan & Gluten-Free

Why do I love this salad so much?

  • It’s a great summer salad – The cold cucumber contrasts so well with the tangy and spicy dressing.
  • It’s got black beans in it – I have yet to try anything with black beans in it that I didn’t like.
  • It’s super healthy – As per the magazine: This salad packs not only a protein punch but also good amounts of fibre and iron. It’s not just the two types of beans that make this such a protein-dense meal, but also the addition of quinoa, which itself is jam-packed with protein. Check out my post on quinoa for more info about this super-grain!
Black & White Bean Quinoa Salad - Vegan & Gluten-Free Black & White Bean Quinoa Salad - Vegan & Gluten-Free
Black & White Bean Quinoa Salad - Vegan & Gluten-Free Black & White Bean Quinoa Salad - Vegan & Gluten-Free

{See my recipe binder in the background? I’m trying to post all of my favorite recipes from it on this website. So much food, so little time!}

Notes

  • I used Cannellini beans this time around but I found them to be slightly too big for this salad so try to stick to navy beans if you can find them (in case you’re interested, here’s a write-up on Cannellini beans vs. Great Northern beans vs. Navy beans). Chickpeas will also work in a pinch.
  • You can eat this right away, but like most bean salads, it’s even better after it’s been marinading in the fridge for a couple hours. Once chilled a little, it will be that much more refreshing.

Black & White Bean Quinoa Salad - Vegan & Gluten-Free

4.6 from 5 reviews
Black & White Bean Quinoa Salad
 
Prep time
Cook time
Total time
 
This salad packs not only a protein punch but also good amounts of fibre and iron.
Recipe type: Salad, Side
Serves: 4
Ingredients
Salad
  • ⅓ cup (75 mL) quinoa
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1 can (19 oz/540 mL) navy beans, drained and rinsed
  • 1 cup (250 mL) diced cucumbers
  • ¼ cup (50 mL) diced red onion
  • 1 jalapeno pepper, seeded and minced (I’ve never used it and find the dish spicy enough for me, but feel free to add it if you like things hot!)
  • ¼ cup (50 mL) chopped fresh coriander (cilantro)
Dressing
  • ¼ cup (50 mL) vegetable oil (I use cold pressed extra-virgin olive oil)
  • 2 tbsp (25 mL) lime juice
  • 1 tbsp (15 mL) cider vinegar
  • 1 clove garlic, minced
  • ½ tsp (2 mL) chili powder
  • 1 tsp (5 mL) ground coriander
  • ½ tsp (2 mL) dried oregano
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) pepper
Instructions
  1. In saucepan of boiling salted ⅔ C water, cook quinoa until tender, about 12 minutes. Drain and rinse.
  2. Dressing: In large bowl, whisk together oil, lime juice, vinegar, garlic, chili powder, coriander, oregano, salt and pepper.
  3. Add quinoa, black beans, navy beans, cucumber, onion, jalapeño pepper and coriander; toss to combine.
Notes
Source: Canadian Living magazine

Black & White Bean Quinoa Salad - Vegan & Gluten-Free

20 Comments

  1. Kristina @ spabettie 17 June, 2011
  2. Emily 17 June, 2011
    • vegangela 17 June, 2011
  3. Kris @Krazy_Kris 17 June, 2011
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  5. Helga 4 May, 2013
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  7. Pingback: 15 Protein Rich Salads 15 January, 2014
  8. FP 13 May, 2014
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  11. Mabel 20 July, 2015
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