This Quinoa and Black Bean Salad is filled with fresh ingredients and topped with a delicious cilantro-lime vinaigrette. Make this for your next outdoor gathering or summer party.
This black bean salad screams summer to me. It is a light and fresh vegan dish that is perfect to enjoy on a sunny day. Quinoa is full of all the essential amino acids making this recipe a great way to get your protein in. It is the ideal healthy side dish to bring to your friend's house.
If you are a fan of quinoa salads, you will also like my Cranberry Quinoa Salad and Roasted Sweet Potato Salad with Quinoa.
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Why You'll Love this Recipe
- Done in under 30 minutes. This quinoa salad recipe takes just about 20 minutes to make and most of that time is spent waiting for the quinoa to cook.
- Healthy and filling. This recipe is packed with superfoods (quinoa, avocado and black beans) making for the perfect satisfying dish.
- Make ahead. This salad can easily be made ahead of time for meal prep or to bring to a party the next day.
Ingredients and Substitutions
- Quinoa- use your favorite quinoa (traditional white quinoa, tricolor, etc.). If you have leftover quinoa, this is the perfect recipe to make so it doesn't go to waste!
- Black beans- canned black beans are perfect for this salad. You can use dry beans but that will make the recipe more complicated and you will have to wait for them to soak.
- Herbs- this recipe calls for scallions (green onions) and fresh cilantro. If you are not a fan of cilantro, you can use parsley in the vinaigrette instead.
- Cayenne pepper- I like adding the cayenne into the dressing for a little kick but you can omit it if you don't want any spice.
See the recipe card below for the remaining ingredients and quantities.
Variations
- Use additional herbs such as parsley or mint.
- Instead of black beans use chickpeas or kidney beans.
- Add feta cheese or goat cheese.
- A diced red bell pepper would add a nice crunch to this salad.
- Defrosted frozen corn or fresh corn from the cob would both make nice additions.
- Dice up a red onion if you enjoy this flavor.
Instructions
- First, you will prep the ingredients: cook the quinoa, drain and rinse the beans, cut the tomatoes and avocado, etc.
- Next, add the salad ingredients to a bowl.
- Mix the dressing ingredients together and pour over the salad.
- Toss everything to combine.
Recipe FAQs
Yes! I recommend prepping all of the salad ingredients and adding them to a large bowl. Cover and place in the fridge until you are ready to eat. In a separate bowl or jar, make the vinaigrette. Store the dressing in the fridge also. When you are ready to serve the salad, pour the dressing on top and toss to combine.
This recipe is great served on its own as a main dish but it also makes a great side dish. Serve it with burgers such as my Healthy Chicken Burgers or with these Air Fryer Lemon Pepper Chicken Thighs.
It also makes a great dip for tortilla chips!
I recommend following the instructions on the package. However, most brands have similar instructions:
-Rinse the quinoa in a mesh strainer under cold water.
-Add it to a small saucepan with water. Typically 1 cup quinoa to 2 cups water.
-Heat over medium-high heat until boiling.
-Turn the heat to low and cook for 15 minutes. Fluff with a fork.
Chef Tips
- Prepare your own quinoa at home rather than buying pre-made. It is healthier and only takes 15 minutes.
- Make a double batch so you can enjoy it all week.
- Use fresh veggies and fresh herbs over canned, frozen or dried. This makes for a tastier salad.
- This quinoa black bean salad will stay good in the fridge for 3-4 days if stored in an airtight container. Feel free to freshen it up with additional herbs or more fresh lime juice before enjoying it again.
- I do not recommend freezing this recipe.
More Salad Recipes
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
🍳Recipe
Quinoa and Black Bean Salad
Equipment
- Cutting board
Ingredients
- 3 cups cooked quinoa
- 1 can black beans, drained and rinsed
- 1 pint cherry or grape tomatoes, sliced in half
- 1 avocado, diced
- ¼ cup scallions (green onions), chopped
Vinaigrette
- ¼ cup olive oil
- 1 lime, juiced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- 2 tablespoons cilantro, chopped
Instructions
- In a large bowl, add the cooked quinoa, black beans, tomatoes, avocado and scallions.
- In a smaller bowl or jar, mix together the vinaigrette ingredients.
- Pour the vinaigrette over the salad ingredients and toss everything to combine.
- Serve and enjoy!
Notes
- Prepare your own quinoa at home rather than buying pre-made. It is healthier and only takes 15 minutes.
- Make a double batch so you can enjoy it all week.
- Use fresh veggies and fresh herbs over canned, frozen or dried. This makes for a tastier salad.
- This quinoa black bean salad will stay good in the fridge for 3-4 days if stored in an airtight container. Feel free to freshen it up with additional herbs or more fresh lime juice before enjoying it again.
- I do not recommend freezing this recipe.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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