Lunch & Dinner, Recipes

Black Bean Quinoa Kale Salad + Cilantro Dressing

I could eat salad for every meal.
Mister BS, however, is not the same. So coming up with tasty, filling salad recipes is high on my priority list.
When I made this recipe, Mister BS remarked “this is basically your black bean and corn salsa with kale and quinoa.”
He was not wrong.
Luckily, he still liked it. See, Mister BS likes to make fun of me for liking kale (he pronounces is call-eh) and quinoa (he pronounces it kwin-o-ah) because he thinks they are trendy hipster foods.
But really, he’s just teasing me.
kale black bean quinoa salad with cilantro dressing recipe
I am into recipes that don’t require me to use the oven, especially on hot summer days, so when it’s my turn to cook, I’m likely to assess what random ingredients I can throw together with minimal effort. This recipe definitely fits the bill. Also, it’s healthy! and vegan! and cheap! And I’m trying to incorporate more of all of that into my cooking routine.
kale black bean quinoa salad recipe

Black Bean Quinoa Kale Salad + Cilantro Dressing

  • 1 cup quinoa, uncooked
  • 6 cups chopped kale, de-stemmed
  • 1/2 red onion, chopped
  • 1 can black beans, drained and rinsed
  • 1 cup corn (2 ears of fresh corn, or canned/frozen is fine)
  • 1/2 red pepper, chopped
Cilantro Dressing
  • 1/4 cup fresh cilantro, chopped
  • 3 clove garlic, minced
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1-2 t red pepper flakes
  • 1/4 cup olive oil
  • 1 teaspoon agave
  • 1 teaspoon cumin
  • salt and pepper, to taste

In a medium sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Rinse and cool.

In a large salad bowl, add the kale, onion, and red pepper.

Once the quinoa is done cooking, add in the black beans and corn to the pot. Mix it up. Add the quinoa mixture over the kale and mix.

Prepare the dressing. I use my immersion blender to ensure the cilantro is blended and to emulsify the lime juice and olive oil so the salad dressing doesn’t separate.

Let rest 15-20 minutes before serving. Makes 4 medium salads, which means Mister BS and I get a full dinner and have left overs for lunch the next day. He likes his with crunched up blue corn chips on top.


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