Servings
Font
Back
Black Bean Quinoa Salad [Cilantro Lime Dressing]
0 from 0 votes

Black Bean Quinoa Salad [Cilantro Lime Dressing]

This vibrant black bean quinoa salad with cilantro lime dressing is fresh, zesty, and packed with protein—A 30-minute, crowd-pleasing, wholesome meal prep meal!

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 servings
Calories: 442 kcal
Course: Lunch, Dinner
Cuisine: American

Ingredients

The Quinoa Black Bean Salad:
  • 1 cup quinoa rinsed - use white, tri-color, or red quinoa, uncooked
  • 1 cup corn thawed (or canned corn, frozen
  • 1 black beans drained and rinsed (or pinto beans, navy beans, chickpeas, etc, 15-ounce can
  • 1 red onion diced, small
  • 1 pint cherry tomato halved (or baby plum tomatoes/grape tomatoes. Seasonal large tomatoes work too, diced
  • 1 lime zested and juiced
  • 1/2 teaspoon salt
The Lime Cilantro Dressing:
  • lime juice of 2-3 limes
  • 3 tablespoons olive oil
  • 2 tablespoons water , or low-sodium broth
  • 2 teaspoons garlic powder , or a small amount of minced garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Coriander
  • salt to taste
  • black pepper to taste
  • 1/3 cup cilantro chopped (can be added to the salad directly or blended into the dressing, fresh

Instructions

    Cup of Yum
  1. First, thoroughly rinse and then cook the quinoa according to the package instructions (or check out my post on how to cook quinoa in an Instant Pot). Then, set it aside to cool completely.
  2. First, rinse and cook quinoa per package instructions (or make Instant Pot quinoa). Then, set aside to cool. Tip: Spread the quinoa on a tray and optionally chill to cool faster.
  3. Drain and rinse the black beans. Dice red onion, halve tomatoes, chop cilantro, zest and juice limes.
  4. Add all the prepared ingredients, plus the corn and salt, to a large bowl, mix well, and leave to sit while the quinoa cools.
  5. In a small bowl or jar, combine all the dressing ingredients, starting with the juice from only 2 limes. Whisk thoroughly. Alternatively, blend the cilantro and all dressing ingredients until smooth.
  6. Toss the cooled quinoa with the veggies and dressing. Taste and adjust the lime, salt, or other seasonings as needed. Optionally tossing a small portion of dressing with slightly warm quinoa enhances flavor absorption.
  7. Serve immediately or chill for 15-20 minutes for even better flavor. Garnish with lime wedges and cilantro – enjoy!

Notes

  • REFER TO POST FOR RECIPE VARIATIONS, SERVING SUGGESTIONS, STORAGE INFO, AND FAQs!
  •  
  • Rinse the quinoa: If it’s not labeled pre-rinsed, rinse the quinoa thoroughly to remove the bitter saponin outer layer.
  • To enhance quinoa flavor: Toast it in the pan until fragrant before cooking, and use low-sodium broth instead of water.
  • Let it chill: If you have time, I highly recommend chilling the quinoa bean salad for at least 30 minutes for the flavor to meld and enhance.

Nutrition Information

Calories 442kcal (22%) Carbohydrates 57g (19%) Protein 14g (28%) Fat 18g (28%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 11g (55%) Sodium 266mg (11%) Potassium 768mg (16%) Fiber 10g (40%) Sugar 2g (4%) Vitamin A 667IU (13%) Vitamin C 18mg (20%) Calcium 80mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 442

% Daily Value*

Calories 442kcal 22%
Carbohydrates 57g 19%
Protein 14g 28%
Fat 18g 28%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Sodium 266mg 11%
Potassium 768mg 16%
Fiber 10g 40%
Sugar 2g 4%
Vitamin A 667IU 13%
Vitamin C 18mg 20%
Calcium 80mg 8%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.