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Quinoa Black Bean Salad in a bowl with a spoon on the side
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Quinoa Black Bean Salad Recipe

Try this Quinoa Black Bean Salad Recipe when you need something quick and healthy dish that you can make in just about 20 minutes with quinoa that you cook as a part of your meal plan. Vegan and gluten-free, this Southwestern Inspired quinoa salad is perfect for a make-ahead meal or weeknight dinner.
Course Salad
Cuisine Mexican/Southwestern
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 428kcal

Ingredients

The Lime Salad Dressing:

  • ¼ cup olive oil
  • 1 clove of garlic
  • Zest of a lime
  • 3 tablespoons of fresh lime juice freshly squeezed
  • 1 tablespoon of maple syrup
  • 1 teaspoon of ground cumin
  • 1 teaspoon of kosher salt
  • ¼ teaspoon of black pepper

For The Salad:

  • 3 cups cooked quinoa*
  • 1 can of black beans, rinsed and drained (15 oz.)
  • 1 cup corn fresh, frozen, or canned would all work
  • 1 small bell pepper chopped
  • 1/4 cup red onion chopped
  • 3 stalks of scallions chopped
  • 1 avocado sliced into cubes
  • ½ cup fresh cilantro or parsley chopped

Instructions

  • To make the salad dressing: Mix olive oil, garlic, zest of a lime, fresh lime juice, maple syrup, ground cumin, salt and pepper in a jar.
  • To make the salad: Place quinoa, beans, corn, bell pepper, red onion, scallions, and avocado in a bowl. Sprinkle it with cilantro or parsley. Drizzle it with the dressing and give it a gentle stir.
  • Serve.

Notes

  • No cooked quinoa on hand? If you do not have cooked quinoa on hand, you can try one of the following methods to cook it in less than 15 minutes. Pressure Cooker Quinoa, Microwave Quinoa, or Rice Cooker Quinoa (this method will take longer)
  • Quinoa: Any type of quinoa would work here. Tricolor, red, or white quinoa would all taste delicious.
  • Pepper: I used yellow, but green or red bell peppers would also work. For a spicy kick, substitute two large jalapenos or Fresno chiles.
  • Herbs: I used a combo of fresh cilantro and parsley, but if you are not a fan of cilantro, you can skip it or add mint instead of parsley. Mint helps to cut that "soapy" cilantro flavor.
  • Storage: This recipe will last for up to 3 days in an airtight container in the fridge. Prep and assemble as directed, then enjoy it as a meal prep treat any craving hits.
  • To Make Ahead: Place all the salad ingredients, except the fresh herbs, in a salad bowl. Make the vinaigrette separately and store it in a mason jar. The next day, place it in a large bowl, drizzle with the dressing, and sprinkle with the fresh herbs. Give it a toss and serve.

Nutrition

Calories: 428kcal | Carbohydrates: 48g | Protein: 9g | Fat: 24g | Saturated Fat: 3g | Sodium: 607mg | Potassium: 672mg | Fiber: 9g | Sugar: 6g | Vitamin A: 648IU | Vitamin C: 23mg | Calcium: 57mg | Iron: 4mg