Black Bean, Quinoa, & Citrus Salad

I was very intrigued when I first saw this salad.  It’s a really unique combination of ingredients that I would have never thought to combine, but I like them all separately, so how could it be bad?  It is DELICIOUS!  Such a wonderful fresh spring salad!  You’ll definitely want to give it a try!

Black Bean, Quinoa, & Citrus Salad

Serves 6-8

Slightly adapted from Iowa Girl Eats


  • 1 large (29oz) can black beans, drained and rinsed
  • 1 shallot, minced
  • 2 large grapefruits, divided into segments and chopped
  • 1 large red bell pepper, diced
  • 1/2 bag frozen corn, thawed (or 3 ears fresh corn, kernels chopped off)
  • 1 cup uncooked quinoa
  • 1 large avocado, diced
  • 1 small bunch cilantro, minced


  • 3 limes, juiced
  • 2 tsp cumin
  • 3 Tbsp extra virgin olive oil
  • 1/4 tsp sea salt

Toast quinoa in a small saucepan for about 2 minutes.  Add 2 cups of water and a pinch of salt and bring to a boil.  Let simmer for about 20 minutes, or until all the water has been absorbed.  Remove from the stove and let cool while you prepare the rest of the salad.

In a large bowl, combine black beans, shallot, grapefruit, bell pepper, corn, avocado, and cilantro.  In a small bowl, whisk together the dressing ingredients.  Add cooled quinoa to the salad, then pour dressing on.  Mix well and serve.

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