Quinoa and Black Bean Salad

Quinoa salad in a wooden bowl with tomatoes.

5 from 2 votes

This Quinoa and Black Bean Salad is filled with fresh ingredients and topped with a delicious cilantro-lime dressing. Make this salad for your next outdoor gathering or summer party.

Prep Time5

Cook Time15

Total Time20

Course: Salad

Cuisine: American

Servings: Servings

Calories: 186.36kcal

Author: Sarah Hill

Equipment

Cutting board
Knife
Mixing Bowls

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 the quinoa at home rather than buying pre-made. It only takes 15 minutes to cook.
Make a double batch of the salad to enjoy it all week long.
Use fresh veggies and fresh herbs over canned, frozen or dried. This makes for a tastier salad.
To make this ahead of time I recommend prepping all 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 and keep it in the fridge. When you are ready to serve the salad, pour the dressing on top and toss to combine.
This quinoa black bean salad will stay in the fridge for 3-4 days if stored in an airtight container. Feel free to freshen it up with additional herbs and lime juice before enjoying it again.
I do not recommend freezing this recipe.

Nutrition