Moroccan Black Bean Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Moroccan black bean salad has become my go to dish when I want something healthy and satisfying without spending hours in the kitchen. The combination of warm spices like cumin and paprika brings authentic North African flavors to your table in just forty five minutes total. Black beans are packed with fiber and protein, making this salad wonderfully filling and nutritious. What I love most is how simple it is to prepare and how budget friendly the ingredients are. The fresh herbs and citrusy lemon juice keep everything bright and vibrant, while the toasted almonds add a satisfying crunch. It's the perfect meal for busy weeknights or meal prep.
Ella x
Ingredients
- 400canned black beans
- 20 mlmoroccan olive oil
- 100 mllemon juice
- 200 gchopped red onion
- 50 gchopped fresh parsley
- 50 gchopped fresh mint
- 2 teaspoonscumin powder
- 1 teaspoonpaprika
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 teaspooncrushed red pepper
- 200 gquinoa
- 100 gchopped almonds
Detail level
Instructions
- 1
In a large bowl, combine the black beans, quinoa, chopped onion, parsley, mint, cumin powder, paprika, salt, black pepper, and crushed red pepper.
- 2
In a small bowl, whisk together the lemon juice and Moroccan olive oil. Pour the dressing over the bean mixture and toss to combine.
- 3
Sprinkle the chopped almonds over the salad and serve immediately.
- 4
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 5
Just before serving, give the salad a good stir and adjust the seasoning if needed.
- 6
Garnish with additional parsley or mint, if desired.
- 7
Serve chilled or at room temperature.
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