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Quinoa and Black Bean Salad

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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.

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

  1. 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.
  2. In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, red onion, cherry tomatoes, and cilantro.
  3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
  4. Pour the dressing over the salad ingredients and toss to combine.
  5. Refrigerate for at least 30 minutes to allow flavors to meld.
  6. 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

Find it online: https://thefamilycooking.com/quinoa-and-black-bean-salad-2/