Quinoa Black Bean Salad

Loved it. Used a can of drained diced tomatoes, but otherwise following the directions exactly.

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What a tasty little salad. Easy to sub various things depending on what you have on hand. I love the mix of flavors as listed in the recipe, but I can see experimenting as well. Thanks for posting.

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So easy and good to make. I used canned tomatoes and rotel but am excited to make this with fresh tomatoes, I'm sure it will be even better! We also made burritos out of this; put the salad in with some cheese (warm it up in the microwave or eat it cold - great both ways!) and add some sour cream. Very good!

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I didn't have scallions, so I used some chopped red onion. I added a little extra cumin and a dash of chili powder. This is excellent over baby spinach or as a dip with tortilla chips. Use it as a salsa in a wrap etc. DELICIOUS! Just don't try to eat it right away or you will be very disappointed. This needs several hours in the fridge for the flavors to meld & build. Definitely use FRESh ripe tomatoes and hot peppers! Canned=blech!

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4.5 Stars!! This was my first time using quinoa and it was a success! I doubled the dressing and added about 2/3 C of corn and it was amazing. :)

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Wow, this is really really super! I doubled the cumin & coriander because 1/4 tsp didn't seem like much (and because I love cumin & coriander), and I used a can of diced tomatoes, drained. It turned out deliciously! Thanks for the recipe.

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This was a great dish. I made an entree out of it and used a cup of quinoa (with 2 cups of broth), like other reviewers. I also followed other reviewers and doubled the spices and increased the lime (I used a whole one). I also used fresh tomatoes and toasted then rinsed the quinoa first. All the flavors go really well together in this!

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This was my first try with quinoa. I followed the other recipe/post that recommended rinsing thoroughly and toasting the quinoa. It tasted great. I doubled the quinoa because I felt like if it is called quinoa salad, I should see more quinoa in it. I also added a bit more cilantro. It was a great recipe and I will be making it again.

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I rinsed and toasted the quinoa first; eliminated the bell peppers and subbed fresh corn instead; and drained and deseeded 6 romas for the 4 cups of diced tomato (oh, I also doubled the entire recipe when i made it for a function). This was such a refreshing spring/summer salad! A definite keeper!! Thanks so much for sharing - a real nice side dish to have in the recipe book!

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This is a great summery salad. It is easy and healthy. What more is there to say! I made it just as written (but with no cilantro because I just don't like it!) and served it on tortilla chips. It was wonderful! Thanks for the great recipe!

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So good!! Love this one. Just made it and now I'm sitting here eating it ;). My very first experience with quinoa...wasn't sure from the directions how to "cook the quiona" if you boiled it until it was done like pasta, or if you just cooked it until the water was absorbed like rice. I cooked it until the water was absorbed and it was perfect. Substituted red onion, red bell pepper, can of Mexi diced tomatoes and added corn. LOVE IT! Thanks MDMAMA.

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Delicious and light. I used a little extra lime juice, coriander, and cumin, and replaced the bell pepper with corn. This was so easy to make...I bet I'll make it again later this week (a double batch this time). Thanks for posting!

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Oh my goodness - this was goooood!! I have never tried quinoa before but thought I'd take a leap this week - what a tasty little grain! Fresh lime juice is an absolute must - made everything as directed (toasting the quinoa first), then served over spring greens. Thanks for sharing this flavorful recipe and turning me on to a new healthy grain!

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This was yummy! I have had quinoa before, but never cooked it. I added more lime juice than called for. My quinoa package called for 1 1/3 cups of water to 1 cup of quinoa so I followed that and glad I did ... it turned out perfect. It probably made more than was needed but I mixed it all in anyway. i have snacked on this over the past 3 days. Will make it many times again I'm sure! thx for sharing :)

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This is the most flavorful quinoa dish I've ever had! We followed the recipe pretty closely - only differences were that we toasted the quinoa first, and we used mexican flavored rotel in lieu of plain diced tomatoes. It was very easy to make - and I was conveniently able to prepare it ahead of time. All we had to do when company arrived was sautee the shrimp!

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i would tend to agree with everyone else, but drain the tomatoes so the salad does not become too liquidy

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This was wonderful; I will definitely be making it again. Next time, I think I will add some corn to it, as well.

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Woowoo, I'm 1st... fast, easy, delicious, and GONE. Even The Picky One liked this. Go figure. If you don't have fresh tomatoes & jalapenos, a can of Rotel works very well. ;)

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YUM! Didn't have green pepper on hand so I left it out. I also added the kernels of 1 cob of corn which was nice. And then I added some home made taco seasoning and a little garlic salt - what the heck :) I did try it immediately after making it last night and it was yummy. . .but we ate it for lunch today in a whole wheat wrap with some leaf lettuce, avocado and a little vegan sour cream. Delish! And now we have some leftover for tomorrow's lunch. I think this would be really pretty served in a hollowed out avocado - with the actual avocado fanned out on the side.

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For my husband and I, this salad did not live up to the reviews. Made exactly as directed, but the result lacked dimension and was weighed down by watery ingredients despite my having drained them (tomatoes, canned beans) We eventually added some avocado for contrast, but overall, the result was less than satisfactory.

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