Honeychick Homestead

Homestead, Health, and Happiness

Black Bean and Quinoa Salad

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After an extremely busy March, I’m getting back to my regular routine and finally have more time to cook dinner!IMG_6252    During the past couple months, my acupuncturist has occasionally mentioned my kidney pluse has felt weak, this doesn’t mean I have a kidney problem, just that they could use extra support to get back in balance.

Beans are a great way to support the kidneys, so I’ve decided to incorporate more into my regular diet. I also found this great link with foods that nourish the kidneys.

I know Paleo recommends avoiding bean and legumes, and I agree there may be certain reasons why some people need to avoid them, however I personally don’t believe they are harmful to your health. If you don’t experience digestive upset while eating properly prepared beans and legumes, they are an excellent source of protein and fiber.

If you’d like to know more about properly preparing beans and legumes, click here. Besides the health benefits, soaking beans makes them cook faster!

This recipe I’m sharing was inspired by Epicurious, and would be great to bring to a springtime picnic!

Serves: 8   Prep time: 15 minutes    GluCook time: 30 – 45 minutes


  • 1 1/2 cups quinoa, I used Truroots sprouted quinoa
  • 2 cups cooked black beans
  • 1 cup cherry or plum tomatoes, halved
  • 1 1/2 cups fresh or frozen corn (optional)
  • 1/4 cup finely chopped fresh cilantro
  • 1 1/2 Tbsp red-wine vinegar

Dressing Ingredients

  • 5 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cumin
  • 1/3 cup olive oil


Soak 1 cup of dry black beans in 2 cups of warm water and 1 Tbsp of lemon juice for 8 hours or overnight.

Drain soaked beans. Add to medium size pot, cover with one inch of water, and bring to boil. Reduce and lightly simmer and cook for 30-45 minutes, or until just tender.  Drain, place into a large bowl and let cool.

In another medium size pot, bring 2 cups of water to a boil, and add 1 1/2 cups of quinoa. Reduce heat to simmer. Cover and cook 15 minutes or until water is absorbed. Add to the same bowl as the beans and let cool

In a small bowl whisk together lemon juice, salt, and cumin and add oil in a stream, whisking.

Once beans and quinoa have cooled, add corn, coriander, red wine vinegar, dressing, and toss well. Add salt and pepper to taste.

Salad may be made one day ahead and chilled, covered. Bring salad to room temperature before serving.



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