Why You’ll Love This Recipe
This salad is incredibly versatile, satisfying, and easy to make. It’s vegan, gluten-free, and packed with plant-based protein and fiber. The bold flavors from lime, garlic, and fresh herbs make every bite vibrant and refreshing. Whether served chilled or at room temperature, it holds up well and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked quinoa (cooled)
black beans (canned or cooked, rinsed and drained)
red bell pepper (diced)
corn kernels (fresh, canned, or frozen and thawed)
red onion (finely chopped)
cherry tomatoes (halved)
fresh cilantro (chopped)
avocado (optional, diced just before serving)
lime juice (freshly squeezed)
olive oil
garlic (minced)
ground cumin
salt and pepper to taste
Directions
- In a large mixing bowl, combine the cooked quinoa and black beans.
- Add the chopped bell pepper, corn, red onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, garlic, cumin, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss until everything is evenly coated.
- Taste and adjust seasoning as needed.
- If using avocado, gently fold it in just before serving.
- Serve chilled or at room temperature.
Servings and timing
This recipe makes about 4 servings as a main dish or 6 as a side and takes approximately 20 to 25 minutes, including quinoa cooking time (or less if quinoa is pre-cooked).
Variations
- Add greens: Serve over a bed of spinach, kale, or arugula for extra nutrition.
- Make it spicy: Add diced jalapeño or a dash of cayenne pepper for heat.
- Include cheese: Crumbled feta or cotija cheese adds a salty, tangy element.
- Swap the beans: Try kidney beans, pinto beans, or chickpeas.
- Change the grain: Substitute farro, couscous, or bulgur for quinoa.
- Boost protein: Add grilled chicken, shrimp, or tofu for a more filling meal.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 3 to 4 days. If adding avocado, do so just before serving to avoid browning. This salad is not suitable for reheating but can be enjoyed cold or at room temperature, making it perfect for meal prep or packed lunches.
FAQs
Can I make this salad ahead of time?
Yes, it’s a great make-ahead dish. Just store it without avocado, then add the avocado fresh before serving.
Is this salad vegan?
Yes, the base recipe is completely vegan and uses only plant-based ingredients.
Can I use canned corn?
Absolutely. Just drain and rinse it before adding to the salad.
What kind of quinoa should I use?
Any type works—white, red, or tricolor quinoa. Just be sure it’s cooked and cooled before mixing.
How do I keep the quinoa from getting soggy?
Let it cool completely and fluff it with a fork after cooking. This keeps the texture light and fluffy.
Can I freeze this salad?
It’s not recommended to freeze, as fresh vegetables and quinoa don’t hold their texture well after thawing.
Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, and the other ingredients are too. Just double-check any packaged items like beans or spices.
What can I use instead of lime juice?
Lemon juice works well, though it changes the flavor slightly. Vinegar (like apple cider or red wine) can also be used in a pinch.
Can I add dressing later?
Yes, you can prepare the dressing separately and mix it in just before serving if preferred.
How do I cook quinoa for this salad?
Rinse quinoa under cold water, then simmer 1 cup of quinoa with 2 cups of water for about 15 minutes until water is absorbed. Let it cool before using.
Conclusion
The Quinoa & Black Bean Salad is a wholesome, vibrant dish that’s packed with flavor and nutrition. Whether you serve it as a light meal, a side, or a meal prep staple, it delivers satisfying texture and bright, zesty taste every time. Simple, adaptable, and full of plant-powered goodness, it’s a recipe you’ll return to again and again.
PrintQuinoa & Black Bean Salad
A hearty, protein-packed salad featuring quinoa, black beans, fresh vegetables, and a zesty lime dressing—perfect as a main dish or a flavorful side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (for quinoa, if not pre-cooked)
- Total Time: 25 minutes
- Yield: 4 servings (main) or 6 servings (side)
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
- 2 cups cooked quinoa (cooled)
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (optional)
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine cooked quinoa and black beans.
- Add chopped red bell pepper, corn, red onion, cherry tomatoes, and cilantro.
- In a separate small bowl, whisk together lime juice, olive oil, minced garlic, cumin, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss until well combined.
- Taste and adjust seasoning if needed.
- If using avocado, gently fold it in just before serving.
- Serve chilled or at room temperature.
Notes
- Serve over greens like spinach or kale for extra nutrients.
- Add diced jalapeño or cayenne for a spicy kick.
- Top with feta or cotija cheese for a salty, tangy flavor.
- Swap black beans with chickpeas or kidney beans.
- Use other grains like farro or couscous if preferred.
- Add grilled chicken, shrimp, or tofu for extra protein.
Nutrition
- Serving Size: 1 main dish portion
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
