Simple and delicious would describe this Zesty Quinoa Bean Salad. You will find yourself making this to take to all your potlucks and workplace shared meals as well as part of your weekly batch cooking. One of the things that makes this salad special is that it can be enjoyed either hot or cold. I like it both ways equally. It’s such a beautiful salad as well – visually pleasing food is always a bonus! We even made a video to show you just how easy peasy this recipe is to make.
Easy – Flavorful – Filling – Healthy – Economical
Simple ingredients is all this dish requires. You might have everything on hand right now to make this!
Watch the video to see how quickly and easily this recipe comes together.
I love make ahead salads like this that hold up well in the fridge over several days.
If you need a dish to take to a new mom or someone who just had surgery – this is a good one.
I like to take a cup or more of the Zesty Quinoa Bean Salad and add it to one of my daily Big Beautiful Chopped Salads for lunch. It keeps me full for hours and hours. It is so pretty too – I like pretty food. My little granddaughter Sweetpea likes to pick the corn out of my salad.
Nutmeg Notebook’s Zesty Quinoa Bean Salad
- 2 cups quinoa – rinsed
- 2 1/2 cups water
- 2 cups black beans rinsed and drained
- 2 red bell peppers. diced
- 1 small red onion diced
- 1/2 cup chopped cilantro
- 1 1/2 cups corn – frozen thawed
- 1/2 cup lime juice
- 3 tablespoons no salt added mustard
- Zest of 1-2 limes
- In an Instant pot electric pressure cooker add the rinsed and drained quinoa with 2 1/2 cups water. Put the lid on making sure the sealing vent is in the sealing position. Set time for 5 minutes at high pressure and let it come down using natural pressure release. When it is done, fluff with a fork.
- Add the quinoa and the rest of the salad ingredients to a large bowl and stir until well combined.
- In a measuring cup mix together the lime juice, mustard and lime zest. Pour over the prepared salad and stir until well combined. This can be eaten hot or cold. Refrigerate the leftovers. It can be reheated to serve it warm. Serve it cold over a bed of greens or over a Big Beautiful Chopped Salad.
This can be eaten hot or cold. Refrigerate the leftovers. It can be reheated to serve it warm. Serve it cold over a bed of greens or over a Big Beautiful Chopped Salad.
Variations: If desired you can add some chili powder, ground cumin, salsa, diced jalapeno or the California Balsamic Vinegars like Sweet Heat, Blazin Habanero or Gilroy Garlic.
You might also like my California Quinoa Salad Recipe.
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We are also Holland Bowl Mill Affiliates. The 15 inch Holland Bowl Mill Cherry fruit bowl has a permanent home on our kitchen island. It’s beautiful and useful. The heart shaped bowl makes me happy – I love everything heart shaped! We use our 15 inch Beechwood bowl to chop our salads everyday. Eating a salad for one meal every day helped me lose weight and become a size 4. I still eat a salad for one meal a day but now it’s a Big Beautiful Chopped salad and it helps me stay a size 4! See the Chopped Salad Blog Post to find out how you can incorporate a chopped salad into your daily food plan and how you can get a free mezzaluna knife with your Holland Bowl order when you use our affiliate link as well as free engraving and free shipping.
What a lovely recipe!
Thank you Nadege!
Just finished making the Zesty Quinoa Bean Salad – very tasty – makes me think spring! How long will it keep?
I am so glad you like it! I have kept it for 5 days in the fridge no problem. Happy Cooking!
I had everything I needed on hand to throw this easy dish together this morning. It’s very tasty…but I can’t stop eating it;)
So glad you like it!
Your recipes are yummy!
I noticed in this one, the dressing instructions say “salt” instead of mustard.?
Thank you it was suppose to say salt free mustard! I corrected it!
So delish! So wonderful!
Thank you so much Jana!