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Black Bean Quinoa Salad

Ken Oringer believes chefs need to make a point of eating healthy dishes when they can, so he includes protein-rich quinoa in his diet at least three times a week. Here he mixes the grain with black beans, onions and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad.
8 Servings - 2 hr 45 min -
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Servings:8  | Calories:243 | Total Fat:2g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 2g
3 %
Sat Fat 0g
0 %
Total Carb 44g
15 %
Fiber 9g
36 %
Sugars 2g
Cholesterol 0mg
0 %
Sodium 350mg
15 %
Protein 13g
26 %
59% Dried black beans
32% Quinoa
6% Others combined
1% Sherry vinegar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


12 ounces dried black beans, picked over and rinsed
1 cup quinoa, rinsed
3 tablespoons sherry vinegar
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 chipotle in adobo, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 scallions, white and light green parts only, thinly sliced
1 small red onion, finely diced
1 yellow bell pepper, finely diced
1/4 cup chopped cilantro

Directions : View recipe directions on
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