Southwestern Quinoa Black Bean Salad with Cumin-Lime Dressing

Name: Southwestern Quinoa Black Bean Salad with Cumin-Lime Dressing
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 cup (170 g) white quinoa, rinsed well under cold running water in a fine-mesh sieve; 1½ cups (355 ml) water; ¼ tsp (1½ g) kosher salt; ⅓ cup (80 ml) fresh lime juice, from about 3 to 4 limes, plus extra for final seasoning; ¼ cup (60 ml) extra-virgin olive oil; 1 tsp (2 g) ground cumin; ½ tsp (1½ g) chili powder; 2 tsp (14 g) honey; 1 clove (3 g) garlic, finely minced or grated; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 15 oz can (425 g) canned black beans, drained and rinsed well, then shaken dry (about 1½ cups / 250 g beans); 1½ cups (225 g) sweet corn kernels, frozen and fully thawed, or fresh-cut from 2 cooked ears, patted dry; ½ cup (80 g) red onion, finely diced (¼-inch / 6 mm pieces); 1 medium (150 g) red bell pepper, seeded and diced into ¼-inch (6 mm) pieces; 1 small (15 g) jalapeño, seeded and minced (leave the seeds in for more heat) (optional); ½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped, lightly packed; 2 medium (300 g) ripe avocados, halved, pitted, and cut into ¾-inch (2 cm) cubes just before serving

From the MyKitchenBank Kitchen

Fluffy quinoa, black beans, sweet corn and crunchy red onion are tossed in a bright cumin-lime dressing, then finished with creamy avocado and plenty of cilantro. It's a make-ahead salad that works as a side, a lunch bowl or a potluck dish.

Prep: 30 min
Cook: 15 min
Wait: 1 hr
Total: 1 hr 45 min
Makes: About 8 cups (1.9 L), serving 6 as a side or 4 as a main

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Ingredients

6 servings

For the quinoa
1 cup (170 g) white quinoa, rinsed well under cold running water in a fine-mesh sieve
1½ cups (355 ml) water
¼ tsp (1.5 g) kosher salt
For the dressing
⅓ cup (80 ml) fresh lime juice, from about 3 to 4 limes, plus extra for final seasoning
¼ cup (60 ml) extra-virgin olive oil
1 tsp (2 g) ground cumin
½ tsp (1.5 g) chili powder
2 tsp (14 g) honey
1 clove (3 g) garlic, finely minced or grated
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For the salad
15 oz can (425 g) canned black beans, drained and rinsed well, then shaken dry (about 1½ cups / 250 g beans)
1½ cups (225 g) sweet corn kernels, frozen and fully thawed, or fresh-cut from 2 cooked ears, patted dry
½ cup (80 g) red onion, finely diced (¼-inch / 6 mm pieces)
1 medium (150 g) red bell pepper, seeded and diced into ¼-inch (6 mm) pieces
1 small (15 g) jalapeño, seeded and minced (leave the seeds in for more heat) (optional)
½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped, lightly packed
2 medium (300 g) ripe avocados, halved, pitted, and cut into ¾-inch (2 cm) cubes just before serving

Equipment (7)

Medium saucepan (2- to 3-quart / 2 to 3 L) with a tight-fitting lid
Fine-mesh sieve for rinsing the quinoa
Large rimmed baking sheet (13×18-inch / 33×46 cm) for cooling the quinoa
Large mixing bowl (4-quart / 4 L)
Small bowl or jar for the dressing, plus a second small jar for the reserved dressing
Cutting board and chef's knife
Citrus juicer or reamer

Steps

Before you start

Read the timing: the quinoa simmers 15 minutes, then needs 30 minutes to steam and cool to room temperature (10 minutes covered, 20 minutes spread out), and the finished salad chills for 30 minutes. Start about 2 hours before serving.
If using frozen corn, thaw it in a colander in the sink or in the fridge ahead of time, then pat it dry.
Buy avocados that give slightly when pressed. Cut them only at the end so they stay green and firm.
Buy 4 limes: you need ⅓ cup (80 ml) juice for the dressing, plus a little extra for the final seasoning. Only the juice is used, no zest.

1
Rinse the quinoa
- Put 1 cup (170 g) quinoa in a fine-mesh sieve and rinse under cold running water for about 30 seconds, rubbing the grains with your fingers, until the water runs clear and no longer looks foamy or cloudy.
- Shake well to drain.
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Ready when: Water runs clear and the grains no longer feel slippery.
Tip: Rinsing removes the natural saponin coating, which tastes bitter and soapy if left on.
2
Simmer the quinoa
- In a medium saucepan, combine the rinsed quinoa, 1½ cups (355 ml) water and ¼ tsp salt.
- Bring to a boil over high heat, then reduce to low, cover tightly and simmer for 15 minutes without lifting the lid.
- This 15 minutes is counted as cook time.
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Ready when: All the water is absorbed and you can see small holes on the surface; the grains look translucent with a little white spiral tail.
Tip: Keep the lid on. Peeking lets out steam and can leave the quinoa undercooked.
3
Steam off the heat
- Remove the pan from the heat, keep the lid on and let the quinoa stand for 10 minutes.
- This finishes the cooking gently and firms up the grains.
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Ready when: Grains are tender with a slight bite and no wet pooling at the bottom of the pan.
4
Spread and cool quinoa
- Fluff the quinoa with a fork, then spread it in an even layer on a large rimmed baking sheet.
- Let it cool for 20 minutes, until it no longer steams and feels fully room temperature when you touch it.
- Make the dressing and prep the vegetables (next two steps) while you wait.
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Ready when: Quinoa feels room temperature, not warm, and the grains are separate and dry.
Tip: Don't skip the spreading. Warm quinoa left in a bowl keeps steaming and clumps.
5
Whisk the dressing
- In a small bowl or jar, combine ⅓ cup (80 ml) lime juice, ¼ cup (60 ml) olive oil, 1 tsp cumin, ½ tsp chili powder, 2 tsp honey, the minced garlic, ¾ tsp salt and ¼ tsp pepper.
- Whisk or shake vigorously for 20 seconds until cloudy and emulsified.
- Taste it: it should be bright and tangy with a gentle sweetness.
- Pour about ¼ of the dressing (roughly 2½ tablespoons / 40 ml) into a second small jar, cover, and set it aside for the final step.
- The rest goes on the quinoa.
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Ready when: Honey is fully dissolved, the dressing is slightly thickened and uniform, and about ¼ is set aside in its own jar.
Tip: The dressing should taste a little too strong on its own. The quinoa and beans will mellow it.
6
Prep the vegetables
- Drain the black beans in a colander, rinse under cold water until the water runs clear, and shake dry.
- Pat the thawed corn dry with a paper towel.
- Finely dice the red onion and red bell pepper into ¼-inch (6 mm) pieces, mince the jalapeño if using, and chop the cilantro.
- Leave the avocados whole for now.
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Ready when: Beans and corn are dry to the touch and vegetables are in small, even pieces.
Tip: Wet beans and corn water down the dressing, so dry them well.
7
Dress the quinoa
- Once the quinoa is at room temperature, transfer it to a large mixing bowl.
- Add the diced red onion, then pour over the main portion of dressing (the ¾ in the bowl, not the reserved jar).
- Toss with a large spoon or silicone spatula for about 30 seconds, until every grain is lightly coated.
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Ready when: Quinoa looks glossy and evenly coated, with no pools of dressing at the bottom.
Tip: Dressing the quinoa first lets the grains absorb flavor and softens the raw bite of the onion.
8
Fold in the vegetables
- Add the black beans, corn, red bell pepper, jalapeño (if using) and chopped cilantro to the bowl.
- Fold gently until evenly combined, taking care not to crush the beans.
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Ready when: Beans, corn and peppers are scattered evenly throughout the quinoa.
9
Chill to blend flavors
- Cover the bowl and refrigerate for 30 minutes (up to 24 hours) so the flavors meld and the salad turns cold and refreshing.
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Ready when: Salad is cold throughout and the dressing has soaked in so the quinoa tastes seasoned.
10
Add avocado and season
- Just before serving, cut the avocados into ¾-inch (2 cm) cubes and gently fold them into the salad along with the reserved dressing.
- Taste and adjust: add a pinch of salt if it tastes flat, or a squeeze of lime if it needs more brightness.
- Serve right away, topped with extra cilantro if you like.
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Ready when: Avocado cubes are intact and bright green, and the salad tastes tangy, savory and well seasoned.
Tip: Fold the avocado in with just a few strokes. Over-stirring turns it mushy and green-streaked.

Good to know

Tips

Rinse the quinoa thoroughly and use exactly 1½ cups of water per cup of quinoa. Too much water makes a mushy salad.
Cool the quinoa to room temperature before adding the vegetables and dressing so the peppers and cilantro stay crisp and bright.
Always add the avocado last. Its creamy texture is best fresh, and the acid in the dressing only slows browning slightly.
Taste again after chilling. Cold dulls seasoning, so you may need extra salt or lime juice before serving.

Make ahead

Make the salad through the chilling step (everything except the avocado) up to 24 hours ahead and keep it covered in the fridge. Keep the reserved quarter of the dressing in its covered jar in the fridge. Cut the avocado and add it with the reserved dressing just before serving.

Storage & reheating

Room temperature: up to 2 hours (1 hour if outdoors above 90°F / 32°C). Fridge: store in an airtight container up to 3 days without avocado, or 1 day with avocado (it will darken slightly). Freezer: not recommended, as the vegetables and avocado turn watery. Serve cold or let it sit at room temperature for 15 minutes; no reheating needed.

Substitutions

white quinoa → Tri-color quinoa or 3 cups (about 550 g) cooked brown rice. Tri-color quinoa cooks the same way. If using cooked rice, skip steps 1 to 4 and cool it completely to room temperature before dressing.
canned black beans → Pinto beans or rinsed canned kidney beans. Use the same amount, drained, rinsed and dried. Pinto beans give a softer texture.
honey → Maple syrup or agave nectar. Use the same amount; this also makes the salad vegan.
fresh cilantro → Flat-leaf parsley with 1 tsp extra lime juice. For anyone who finds cilantro tastes soapy. The result is milder but still fresh.