Why You’ll Love This Recipe
This Quinoa and Black Bean Salad is quick to make, packed with plant-based protein, and bursting with fresh flavor. It’s naturally gluten-free, vegan, and highly customizable. Whether served chilled or at room temperature, it’s refreshing, satisfying, and perfect for meal prep or a potluck favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
quinoa
black beans (canned or cooked)
corn (fresh, frozen, or canned)
red bell pepper
red onion
cherry tomatoes
cilantro
lime juice
olive oil
cumin
salt
pepper
optional: avocado, jalapeño, green onion
Directions
- Rinse quinoa under cold water. Cook according to package instructions. Let cool completely.
- In a large bowl, combine cooked quinoa, drained black beans, corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, and chopped cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss well to combine.
- Chill in the refrigerator for at least 30 minutes to let the flavors meld.
- Just before serving, top with diced avocado or sliced jalapeños if desired.
Servings and timing
This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time (for quinoa): 15 minutes
Total time: 30 minutes (plus chilling time)
Variations
- Add Protein: Top with grilled chicken or shrimp for a non-vegan option.
- Spicy Version: Add chopped jalapeño, hot sauce, or red pepper flakes for heat.
- Sweet Twist: Stir in diced mango or pineapple for a tropical touch.
- Different Beans: Swap black beans with kidney beans, chickpeas, or white beans.
- Grain Substitute: Try brown rice, bulgur, or couscous instead of quinoa.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days.
This salad is best served cold or at room temperature.
Do not freeze, as the fresh vegetables and quinoa do not retain their texture well after thawing.
FAQs
Can I make this salad ahead of time?
Yes, it’s perfect for meal prep. The flavors deepen after chilling, making it even better the next day.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free and suitable for those with gluten sensitivities.
Can I use canned corn?
Absolutely. Just drain and rinse it before adding to the salad.
How do I keep the avocado from browning?
Add the avocado just before serving, or toss it with extra lime juice to slow oxidation.
Can I eat this salad warm?
Yes, it’s delicious warm, room temperature, or chilled.
What’s the best way to cook quinoa for salad?
Use a 2:1 water-to-quinoa ratio, bring to a boil, then simmer covered for 15 minutes. Fluff and cool before using.
How long will this salad last in the fridge?
It stays fresh for 3–4 days when stored in an airtight container.
Can I add cheese?
Yes, crumbled feta or cotija cheese makes a great addition if you’re not keeping it vegan.
Is this salad good for potlucks?
Yes, it’s sturdy, travels well, and doesn’t require reheating.
What dressing can I use besides lime?
Try a lemon vinaigrette or a chipotle-lime dressing for a flavorful twist.
Conclusion
Quinoa and Black Bean Salad is a bright, healthy, and versatile dish that’s perfect for any occasion. With its combination of wholesome ingredients, fresh flavors, and a tangy dressing, it’s easy to make, delicious to eat, and a guaranteed crowd-pleaser. Whether you serve it as a main dish or a side, it’s a simple way to enjoy a nutritious meal full of color and taste.
PrintQuinoa and Black Bean Salad
A refreshing and protein-packed Quinoa and Black Bean Salad made with fluffy quinoa, colorful veggies, and a zesty lime dressing. Perfect as a light main dish or hearty side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4 to 6
- Category: Salad
- Method: No-Cook (aside from cooking quinoa)
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1–2 limes)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Optional: 1 avocado, diced
- Optional: 1 jalapeño, seeded and chopped
Instructions
- Rinse quinoa under cold water using a fine-mesh sieve. Cook according to package instructions (usually 2 cups water to 1 cup quinoa). Let cool completely.
- In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, red onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad ingredients and toss to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, gently fold in diced avocado and jalapeño if using. Serve chilled or at room temperature.
Notes
- Let quinoa cool completely before mixing to avoid soggy salad.
- For best texture, add avocado just before serving.
- This salad can be made a day ahead for meal prep or potlucks.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
