Why You’ll Love This Recipe
This salad is a nutritional powerhouse that’s easy to make and bursting with flavor. It’s vegan, gluten-free, and loaded with plant-based protein and fiber from the quinoa and black beans. The lime dressing ties everything together with a bright, citrusy kick, making it ideal for warm weather or healthy lunches. Plus, it keeps beautifully in the fridge, so it’s great for make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Quinoa (rinsed and cooked)
- Black beans (drained and rinsed)
- Red bell pepper (diced)
- Yellow bell pepper (diced)
- Red onion (finely chopped)
- Corn kernels (fresh, frozen, or canned)
- Cherry tomatoes (halved)
- Fresh cilantro (chopped)
- Avocado (diced, optional)
For the dressing:
- Olive oil
- Fresh lime juice
- Garlic (minced)
- Cumin
- Salt and black pepper
- Maple syrup or agave (optional, for balance)
Directions
- Cook the quinoa according to package instructions and let it cool completely.
- In a large bowl, combine the cooked quinoa, black beans, bell peppers, corn, red onion, and cherry tomatoes.
- In a small bowl or jar, whisk together olive oil, lime juice, garlic, cumin, salt, pepper, and maple syrup (if using).
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Add fresh cilantro and avocado (if using) just before serving.
- Taste and adjust seasoning with more lime juice or salt as needed. Serve chilled or at room temperature.
Servings and timing
This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 15 minutes (for quinoa)
Total time: 30 minutes
Variations
- Spicy version: Add diced jalapeños or a dash of hot sauce to the dressing.
- Tex-Mex style: Mix in diced avocado, roasted corn, and a sprinkle of chili powder.
- Mediterranean twist: Swap lime juice for lemon and add olives and feta (vegan or regular).
- Protein boost: Add grilled tofu, tempeh, or chickpeas for an extra hearty meal.
- Grain swap: Use couscous, farro, or brown rice instead of quinoa.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days. If adding avocado, store it separately and add just before serving to prevent browning. This salad is best served cold or at room temperature and does not require reheating. It’s an excellent make-ahead meal for lunches or picnics.
FAQs
Can I make this salad ahead of time?
Yes! It actually tastes better after sitting for a few hours as the flavors blend together.
Should I serve it warm or cold?
It’s best served chilled or at room temperature for a refreshing flavor.
Can I use canned corn?
Yes, just drain and rinse it before adding to the salad.
How do I cook quinoa properly?
Use a 2:1 ratio of water to quinoa, bring to a boil, then simmer covered for 15 minutes until fluffy.
Can I freeze this salad?
It’s best enjoyed fresh, as freezing can change the texture of the vegetables and quinoa.
What kind of beans can I use instead of black beans?
Kidney beans, pinto beans, or chickpeas all work great.
How do I keep the quinoa from clumping?
Let it cool completely and fluff with a fork before mixing with other ingredients.
Can I use bottled lime juice?
Fresh lime juice gives the best flavor, but bottled works in a pinch.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free. Just double-check your seasonings and beans.
What can I serve it with?
It pairs beautifully with grilled vegetables, tacos, or as a side to your favorite protein.
Conclusion
Quinoa and Black Bean Salad is a fresh, wholesome, and versatile dish that’s as nutritious as it is delicious. With colorful veggies, hearty quinoa, and a zesty lime dressing, it’s the perfect salad for any occasion — from meal prep to picnics. Light, filling, and full of flavor, it’s a recipe you’ll come back to again and again for healthy, satisfying meals.
PrintQuinoa and Black Bean Salad
Quinoa and Black Bean Salad is a colorful, nutrient-rich dish featuring fluffy quinoa, hearty black beans, and vibrant vegetables tossed in a zesty lime dressing. It’s fresh, flavorful, and perfect for meal prep, potlucks, or a light yet filling main course.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Salad, Main Course, Side Dish
- Method: Mixed
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
- 1 cup quinoa (rinsed and cooked)
- 1 1/2 cups black beans (drained and rinsed)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1/2 red onion (finely chopped)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh cilantro (chopped)
- 1 avocado (diced, optional)
- For the dressing:
- 3 tbsp olive oil
- 3 tbsp fresh lime juice
- 1 clove garlic (minced)
- 1/2 tsp cumin
- Salt and black pepper to taste
- 1 tsp maple syrup or agave (optional)
Instructions
- Cook the quinoa according to package directions and let it cool completely.
- In a large mixing bowl, combine quinoa, black beans, bell peppers, corn, red onion, and cherry tomatoes.
- In a small bowl or jar, whisk together olive oil, lime juice, garlic, cumin, salt, pepper, and maple syrup (if using).
- Pour the dressing over the salad and toss gently to combine.
- Fold in fresh cilantro and avocado just before serving.
- Taste and adjust seasoning with more lime juice or salt if needed. Serve chilled or at room temperature.
Notes
- Let quinoa cool completely before combining to prevent clumping.
- Add avocado right before serving to keep it fresh and green.
- This salad tastes even better after chilling for a few hours as the flavors meld.
- Perfect for meal prep — stores well in the fridge for up to 4 days.
- Use fresh lime juice for the best flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
