Quinoa and Black Bean Salad

Quinoa and Black Bean Salad

Fluffy quinoa and black beans toss together with lime and fresh herbs for a bright, satisfying salad.

Total 45 min Makes 4 servings Calories 365/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This salad combines nutty quinoa, hearty black beans, and crisp vegetables in a tangy lime-cumin dressing. It works well as a light lunch, a potluck side, or a make-ahead meal that holds up over several days in the fridge. Fresh cilantro and a touch of jalapeño give it a lively, southwestern-inspired flavor.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/3 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1/4 cup fresh lime juice
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Combine the rinsed quinoa and water in a 6-quart saucepan. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes.

  3. Remove from heat and let the quinoa stand, covered, for 5 minutes, then fluff with a fork and spread onto a baking sheet to cool.

  4. While the quinoa cools, whisk together the lime juice, olive oil, cumin, minced garlic, salt, and black pepper in a small bowl.

  5. In a large bowl, combine the cooled quinoa, black beans, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro.

  6. Pour the dressing over the salad and toss gently until evenly coated.

  7. Fold in the diced avocado just before serving, taking care not to mash the pieces.

  8. Taste and adjust salt, pepper, or lime juice as needed, then serve chilled or at room temperature.

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★ 3.4 (1)

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    Quinoa and Black Bean Salad

    This salad combines nutty quinoa, hearty black beans, and crisp vegetables in a tangy lime-cumin dressing. It works well as a light lunch, a potluck side, or a make-ahead meal that holds up over several days in the fridge. Fresh cilantro and a touch of jalapeño give it a lively, southwestern-inspired flavor.

    45 min 4 servings 365 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 can black beans, drained and rinsed (15 oz)
    • 1 cup cherry tomatoes, halved
    • 1/2 cup red bell pepper, diced
    • 1/2 cup red onion, finely diced
    • 1 jalapeño, seeded and minced
    • 1/3 cup fresh cilantro, chopped
    • 1 avocado, diced
    • 1/4 cup fresh lime juice
    • 3 tablespoons olive oil
    • 1 teaspoon ground cumin
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Combine the rinsed quinoa and water in a 6-quart saucepan. Bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes.

    3. 3

      Remove from heat and let the quinoa stand, covered, for 5 minutes, then fluff with a fork and spread onto a baking sheet to cool.

    4. 4

      While the quinoa cools, whisk together the lime juice, olive oil, cumin, minced garlic, salt, and black pepper in a small bowl.

    5. 5

      In a large bowl, combine the cooled quinoa, black beans, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro.

    6. 6

      Pour the dressing over the salad and toss gently until evenly coated.

    7. 7

      Fold in the diced avocado just before serving, taking care not to mash the pieces.

    8. 8

      Taste and adjust salt, pepper, or lime juice as needed, then serve chilled or at room temperature.