Author Notes: This Quinoa Black Bean Summer Salad is super hearty. It’s perfect as a meal all by itself, but goes nicely with a main course as well. Vegan, gluten free, loaded with protein, low-fat, and ready in 20 minutes! —Shane Martin
Serves: 4-6
Prep time: 10 min
Cook time: 15 min
Ingredients
For the Salad
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1
red bell pepper
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1
yellow bell pepper
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1/4
cup fresh cilantro
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1
15-oz. can low-sodium black beans
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3/4
cup fresh or frozen corn
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3
cups cooked and cooled quinoa
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1
5-oz bag spring mix salad greens
For the Dressing
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1/4
cup tahini
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1/4
cup water
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2
teaspoons apple cider vinegar
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1
teaspoon chili powder
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1/2
teaspoon onion powder
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1/2
teaspoon garlic powder
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salt to taste
Directions
- Make dressing by adding all ingredients to a small and stirring well to combine. If you need it a little thinner, add a Tbsp. of water at a time. Set aside.
- Dice bell peppers and onion and add to large bowl.
- Roughly chop cilantro and add to peppers and onions.
- Add black beans and corn and mix well.
- Add in your salad greens and toss well.
- Finally, add the quinoa and toss once more.
- When you’re ready to eat, drizzle with Southwest Tahini Sauce and enjoy!
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Photo by Shane Martin
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Photo by Shane Martin