BBQ Picnic Salad Recipe
This colourful BBQ Picnic Salad combines fluffy quinoa, hearty black beans, sweetcorn, crisp red onion and fresh coriander with smoky-sweet BBQ sauce. It is an easy, satisfying Salad Recipes favourite that is perfect for picnics, BBQs, potlucks, packed lunches and family gatherings.
Equipment
- 1 Large Mixing Bowl
- 1 Large Serving Spoon
- 1 Sharp Knife
- 1 Colander Or Sieve
- 1 Airtight Food Containers
Ingredients
- 3 cups cooked quinoa
- ½ red onion - finely chopped
- 1× 15 oz can sweetcorn - drained and rinsed
- 1× 15 oz can black beans - drained and rinsed
- ½ cup BBQ sauce
- ½ cup fresh coriander - chopped
- Salt - to taste, optional
- Freshly ground black pepper - optional
Instructions
Step 1: Prepare The Quinoa
- Ensure the quinoa is fully cooked, fluffy and completely cooled.
- Fluff it with a fork to separate the grains.
- Transfer the quinoa to a large mixing bowl.
Step 2: Prepare The Beans And Sweetcorn
- Drain the black beans and sweetcorn in a colander or sieve.
- Rinse thoroughly under cool running water.
- Allow them to drain well before adding them to the salad.
Step 3: Chop The Fresh Ingredients
- Finely chop the red onion.
- Roughly chop the fresh coriander.
- For a milder onion flavour, soak the chopped onion in cold water for 5–10 minutes, then drain thoroughly.
Step 4: Build The Salad
- Add the black beans and sweetcorn to the cooled quinoa.
- Add the chopped red onion and fresh coriander.
- Pour over the BBQ sauce.
Step 5: Fold Everything Together
- Gently fold the ingredients together using a large serving spoon.
- Continue until the BBQ sauce evenly coats the quinoa, beans and vegetables.
- Taste and add salt or black pepper if needed.
Step 6: Chill And Serve
- Serve immediately or cover and refrigerate for about 30 minutes to allow the flavours to develop.
- Give the BBQ Picnic Salad a gentle toss before serving.
- Garnish with extra fresh coriander if desired.
Notes
- 🌾 Fluff The Quinoa: Allow the cooked quinoa to cool completely, then fluff it with a fork to keep the grains light and separate.
- 🫘 Drain Well: Rinse and drain the black beans and sweetcorn thoroughly to prevent excess liquid from making the salad watery.
- 🧅 Balance The Onion: Finely chop the red onion for even distribution, or soak it briefly in cold water if you prefer a milder flavour.
- 🍖 Choose Good BBQ Sauce: Use a smoky, tangy BBQ sauce you enjoy, as it provides most of the salad’s flavour and seasoning.
- 🌿 Keep It Fresh: Add the fresh coriander towards the end and fold gently to preserve its bright flavour and colour.
- 🥗 Chill Before Serving: Refrigerate the finished salad for about 30 minutes before serving to allow the flavours to blend beautifully.
- 🧊 Store Properly: Keep leftovers covered in the refrigerator and enjoy within 3–4 days for the best quality.