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

4.0 from 1 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

14 Comments

  1. this looks AMAZING! I love quinoa and I love beans… we are twins with our posts today – I have a quinoa salad with black beans, edamame + mango … :)

    Reply
  2. Emily says:

    Wow, this salad does look super summery!! Like you, I have yet to find anything with black beans that I don’t like. Plus, I always feel good eating them because of all the yummy nutrients!

    -Emily

    Reply
    • vegangela says:

      Thanks Emily! Look at us, such black bean geeks, haha! :)

      Reply
  3. BEAUTIFUL!!!!! And yes – so healthy, tasty, and gorgeous – what could be better!

    Reply
    • vegangela says:

      Thanks Kris – going to check out your blog now! :)

      Reply
  4. More quinoa… yeahhh!

    I think Bulk Barn has discovered this miracle food, as they’ve either stopped carrying it in certain stores, or bumped the price wayyyy up. :(

    Reply
    • vegangela says:

      Sorry for not getting back to you sooner – I missed this comment somehow. That sucks about the higher prices. It’s pretty expensive here so I guess I’m used to it. I guess it’s worth it since it’s so good for us. Let me know if you try this recipe :)

      Reply
  5. Helga says:

    This looks and sounds absolutely delicious! I have been borderline vegetarian for a couple years now (can’t quite seem to commit, for some reason), and I’m always looking for healthy and delicious combined! I linked to your blog on Pinterest, and I’m so glad I did. I’m bookmarking it!! On a side note…quinoa is actually a seed, not a grain. But that’s neither here nor there unless you care about specifics. Thanks for your blog!

    Reply
    • vegangela says:

      Thanks for your comments. You’re totally right about quinoa being a seed. I always forget that! Let me know if you try the recipe :)

      Reply
  6. Kristina says:

    Love your recipes! They taste delicious, come out just like the photo (thank you for including images) and have helped me expand my vegan cooking! Thank you!

    Reply
    • vegangela says:

      You’re so welcome! Thanks for taking the time to comment :)

      Reply
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