Quinoa-Bean Salad for a Crowd

This recipe can be halved to feed 6. It's an appealing, nourishing, vegan, gluten-free grain salad that's great for picnics and potlucks since it can be made in advance.

Quinoa-Bean Salad for a Crowd
Servings: 12 Prep 10 mins Cook 15 mins Start to Finish 25 mins


  • 2 cups quinoa
  • Salt
  • Kernels sliced from 4 ears of corn
  • 1 pound green beans, steamed and chopped
  • 2 14 ounce cans black beans, drained and rinsed
  • 3 large, ripe tomatoes, cored and chopped
  • 1/4 red onion diced
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar

Make It

1. In a medium saucepan, bring 4 cups of water to a boil. Add a large pinch of salt and stir in the quinoa. Reduce the heat, cover, and simmer gently for 12 minutes. Stir in the corn and continue to cook for 3 more minutes. Let sit, covered, for a few minutes.

2. Meanwhile, in a large bowl, combine the remaining ingredients. Add the quinoa and corn, toss well and serve at any temperature.


  • Find out more about this recipe on Mom Appetit's blog.