Quinoa Black Bean Salad with Lime Cumin Vinaigrette

Quinoa one of my favorite salad ingredients. Nutty and chock full of protein, it’s marvelous in this lightly dressed Quinoa Black Bean Salad.

This flavorful Quinoa Salad Recipe makes a scrumptious lunch and is ideal for picnics and summer potlucks. I love adding fresh corn to the mix when it’s in season!

Why You Must Make

• If I’m making a salad, I love to load it up with my favorite ingredients.
• This is a terrific quinoa based salad with lots of Tex-Mex influence.
• Black beans, grape tomatoes, avocados, cilantro, bell peppers are tossed with the quinoa and dressed with a flavorful lime vinaigrette making a healthy, delicious side dish or entree.

Ingredient Notes

• Kitchen Staples: Salt, Olive Oil (affiliate link), Red Wine Vinegar, Cumin.
• Quinoa – Cook in salted water according to package instructions.
• Black Beans (affiliate link) – 15-ounce can, rinsed. May use dried beans, just cook according to the package instructions and cool well before adding to the salad.
• Corn – May use frozen, thawed corn or fresh sweet corn (steamed and cut off the cob).
• Red Bell Pepper– Diced.
• Jalapeños – 2 pickled or 1 fresh jalapeno, minced. Adjust depending on how much heat you like.
• Avocados – Cut into cubes. Add right before serving and coat with dressing to minimize oxidation.
• Grape Tomatoes – Slice lengthwise.
• Cilantro – Finely chopped. If not a fan of cilantro, try basil instead.

Recipe Tips

• This recipe is highly adaptable. Leave out the cilantro if you’re not a fan. Try basil instead.
• You can also make this salad with other favorite grains. If you haven’t tried farro, it would be another tasty option.
• In a hurry? Use your favorite bottled vinaigrette instead.
• Black beans and quinoa are both sources of protein, so this salad makes a healthy vegan/vegetarian entree.

More Quinoa Recipes You’ll Love:

I was introduced to quinoa about the time I started this blog in 2010. In fact it was Dorie Greenspan’s recipe that I tweaked into a Quinoa, Fruit and Nut Salad featuring dried cranberries, apricots and tart cherries along with pepitas, sunflower seeds and cashews.

This Peach Quinoa Caprese adds peaches for a touch of sweetness instead of only tomatoes and this Quinoa Tabouleh is a nice change of pace from the classic Middle Eastern version.

I love this nifty Instant Pot Quinoa recipe. It makes the process even quicker! Try this Mexican Quinoa Casserole, this Quinoa Jambalaya or this Patriotic Quinoa Fruit Salad. Quinoa is such a tasty, versatile ingredient!

Frequently Asked Questions

You May Also Like:

• Summer Panzanella
• Pesto Pasta Salad
• Marinated Vegetable Salad
• More Salad Recipes

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The Recipe:

Quinoa and Black Bean Salad Recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 8 servings

A healthy, delicious quinoa salad with Tex-Mex flavors

5.0 Stars (21 Reviews)

Ingredients

• 1 ½ cups quinoa (cooked in salted water according to package instructions)
• 1 ½ cups black beans (15 ounce can, rinsed)
• 1 ½ tablespoons red wine vinegar
• 1 ½ cups frozen corn, thawed or fresh sweet corn, steamed and cut off the cob
• 1 red bell pepper, diced
• 2 pickled jalapeños or 1 fresh jalapeno, minced
• 1-2 avocados, cut into cubes
• 1 package grape tomatoes, sliced lengthwise
• ¼ cup finely chopped fresh cilantro

Dressing:

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• 5 tablespoons fresh lime juice
• 1 teaspoon salt
• 1 ¼ teaspoons cumin
• ⅓ cup olive oil

Instructions

1. Cook quinoa using package instructions. Drain and place in large bowl to cool.½
2. Combine beans with vinegar and salt and pepper to taste. Add to quinoa along with corn, peppers, avocados, tomatoes and cilantro. Gently toss.
3. Make dressing by combining lime juice, salt and cumin. Whisk in oil. Drizzle over salad. Toss to combine. Serve at room temperature.

Notes

Recipe adapted from Gourmet

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 366mgCarbohydrates: 31gFiber: 9gSugar: 3gProtein: 7g

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