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5.0 from 27 votes

Quinoa Black Bean Salad Recipe

Try this Quinoa Black Bean Salad Recipe when you need something quick and healthy dish that you can make in just about 20 minutes with quinoa that you cook as a part of your meal plan. Vegan and gluten-free, this Southwestern Inspired quinoa salad is perfect for a make-ahead meal or weeknight dinner.

Prep Time
20 mins
Total Time
20 mins
Servings: 4 servings
Calories: 521 kcal
Course: Salad

Ingredients

The Lime Salad Dressing:
  • ¼ cup olive oil
  • 1 clove of garlic minced
  • 1 teaspoon lime zest
  • 1/4 cup fresh lime juice freshly squeezed
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
For The Salad:
  • 3 cups cooked quinoa
  • 1 can black beans (15 oz.) drained
  • 1 cup corn fresh, frozen, or canned (and drained) would all work
  • 1 red bell pepper chopped, 2/3 cup
  • 1/4 cup red onion chopped
  • 3 talks scallions chopped
  • 1 ripe avocado sliced into cubes
  • ½ cup fresh cilantro or parsley chopped

Instructions

    Cup of Yum
  1. To make the salad dressing: Mix olive oil, garlic, zest of a lime, fresh lime juice, maple syrup, ground cumin, salt and pepper in a jar.
  2. To make the salad: Place quinoa, beans, corn, bell pepper, red onion, scallions, and avocado in a bowl. Sprinkle it with cilantro or parsley. Drizzle it with the dressing and give it a gentle stir.
  3. Serve.

Notes

  • Pepper: I used yellow, but green or red bell peppers would also work. For a spicy kick, substitute two large jalapenos or Fresno chiles.
  • Herbs: I used a combo of fresh cilantro and parsley, but if you are not a fan of cilantro, you can skip it or add mint instead of parsley. Mint helps to cut that "soapy" cilantro flavor.
  • Storage: This recipe will last for up to 3 days in an airtight container in the fridge. Prep and assemble as directed, then enjoy it as a meal prep treat any craving hits.
  • To Make Ahead: Place all the salad ingredients, except the fresh herbs, in a salad bowl. Make the vinaigrette separately and store it in a mason jar. The next day, place it in a large bowl, drizzle with the dressing, and sprinkle with the fresh herbs. Give it a toss and serve.
  • No cooked quinoa on hand? If you do not have cooked quinoa on hand, you can try one of the following methods to cook it in less than 15 minutes. Pressure Cooker Quinoa, Microwave Quinoa, or Rice Cooker Quinoa (this method will take longer)
  • Quinoa: Any type of quinoa would work here. Tricolor, red, or white quinoa would all taste delicious.
  • Pepper: I used yellow, but green or red bell peppers would also work. For a spicy kick, substitute two large jalapenos or Fresno chiles.
  • Herbs: I used a combo of fresh cilantro and parsley, but if you are not a fan of cilantro, you can skip it or add mint instead of parsley. Mint helps to cut that "soapy" cilantro flavor.
  • Storage: This recipe will last for up to 3 days in an airtight container in the fridge. Prep and assemble as directed, then enjoy it as a meal prep treat any craving hits.
  • To Make Ahead: Place all the salad ingredients, except the fresh herbs, in a salad bowl. Make the vinaigrette separately and store it in a mason jar. The next day, place it in a large bowl, drizzle with the dressing, and sprinkle with the fresh herbs. Give it a toss and serve.

Nutrition Information

Calories 521kcal (26%) Carbohydrates 65g (22%) Protein 15g (30%) Fat 25g (38%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Sodium 602mg (25%) Potassium 940mg (27%) Fiber 15g (60%) Sugar 8g (16%) Vitamin A 1355IU (27%) Vitamin C 52mg (58%) Calcium 74mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 521

% Daily Value*

Calories 521kcal 26%
Carbohydrates 65g 22%
Protein 15g 30%
Fat 25g 38%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 16g 80%
Sodium 602mg 25%
Potassium 940mg 20%
Fiber 15g 60%
Sugar 8g 16%
Vitamin A 1355IU 27%
Vitamin C 52mg 58%
Calcium 74mg 7%
Iron 5mg 28%

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