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+ servings
A wooden bowl filled with a quinoa salad.
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5 from 2 votes

Quinoa and Black Bean Salad

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 8 Servings
Calories: 186.36kcal
Author: Sarah Hill

Equipment

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

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