whole grain black bean summer salad

19 Jul
summer salad with quinoa and bulgur

Whole Grain Black Bean Summer Salad

Living in southern New Mexico, where the summer temps often exceed 100 degrees, I am always looking for recipes meant to be served cold. I ran across a variation of this recipe, and tailored it to suit my own tastes and available ingredients from my garden.

This is a delicious and healthy summer side dish. It is 100% vegan, high in protein, and provides plenty of dietary fiber. Try it. You’ll like it.

Whole Grain Black Bean Summer Salad


  • 1 cup quinoa
  • 1 cup bulgur
  • 4 cups vegetable broth
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon cumin
  • 4 cloves crushed fresh garlic
  • 1/2 cup green onions, chopped
  • 2 cups fresh cooked corn, cut off the cob
  • 1 cup fresh cherry tomatoes, halved
  • 1 cup fresh cucumber, chopped
  • 1 can (12 oz) black beans, rinsed and drained
  • 1/3 cup cilantro, chopped
  • Salt to taste

In a bowl, combine oil, lime juice, garlic, cayenne pepper and cumin. Whisk until evenly blended and set aside.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Simmer quinoa uncovered in a medium pot with 2 cups of broth until tender, about 15-20 minutes on low. Add more broth if necessary. Drain excess broth in sieve, and fluff with a fork. Cover quinoa and set aside. In medium pot, simmer bulgur with remaining 2 cups of broth until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork.

Combine cooked bulgur and quinoa, and slowly drizzle in oil mixture while stirring.  Let cool for approximately 10-15 minutes, or until mixture is only slightly warm to the touch. Add remaining ingredients, mix well, and refrigerate for 1-2 hours before serving. Garnish with cilantro and a lime wedge.

Serves 4-6 as a side dish.


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