Quinoa and Black Bean Salad with Cilantro Lime Vinaigrette
A hearty, flavor-packed salad with black beans, creamy avocado, juicy tomatoes, and fluffy quinoa all tossed in a zesty lime vinaigrette. Ready in 15 minutes and even better the next day.
Servings: 8 Servings
Calories: 186.36kcal
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.3 cups cooked quinoa, 1 can black beans, 1 pint cherry or grape tomatoes, 1 avocado, ¼ cup scallions (green onions)
- In a smaller bowl or jar, mix together the vinaigrette ingredients.¼ cup olive oil, 1 lime, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, ¼ teaspoon cayenne, 2 tablespoons cilantro
- Pour the vinaigrette over the salad ingredients and toss everything to combine.
- Serve and enjoy!
Notes
- Cool quinoa fully before adding dressing or the salad will turn mushy.
- Add avocado fresh if making ahead to prevent browning.
- Store in the fridge for up to 4 days without the avocado.
- Adjust cayenne to your heat preference.
Nutrition
Serving: 1Serving | Calories: 186.36kcal | Carbohydrates: 17.96g | Protein: 3.65g | Fat: 11.81g | Saturated Fat: 1.63g | Polyunsaturated Fat: 1.92g | Monounsaturated Fat: 7.76g | Sodium: 298.18mg | Potassium: 254.33mg | Fiber: 3.93g | Sugar: 0.93g | Vitamin A: 87.43IU | Vitamin C: 5.42mg | Calcium: 18.6mg | Iron: 1.28mg
