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5.0 from 162 votes

Quinoa & Black Bean Salad

This Quinoa Black Bean Salad is an easy meal prep lunch idea you'll crave. It's loaded with plant-based protein and can be enjoyed straight from the fridge!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 315 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 cup dry quinoa , rinsed
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup freshly squeezed lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 clove garlic , minced
  • 1 teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon fine sea salt , plus more to taste
  • 1 red bell pepper , seeded and chopped
  • 1 cup corn kernels (fresh or thawed from frozen)
  • ½ red onion , finely chopped
  • 1 cup cherry tomatoes , sliced
  • 3 green onions , chopped
  • ½ cup Freshly chopped cilantro , or more to taste
  • 1 (15 oz.) can black beans , drained and rinsed

Instructions

    Cup of Yum
  1. To cook the quinoa, rinse it in a fine mesh sieve under running water. (This helps to remove its bitter flavor.) Add the drained quinoa to a saucepan and cover it with 1 ½ cups of fresh water. Bring the liquid to a boil over high heat. Then lower the heat, cover the pot with a lid, and let it gently simmer for 10 minutes. When the timer goes off, remove the pot from the heat but keep the lid on for 5 more minutes. Then fluff it with a fork and set aside to cool.
  2. While the quinoa is cooking, add the olive oil, lime juice, vinegar, maple syrup, garlic, cumin, cayenne pepper, and salt to a large mixing bowl. Stir well.
  3. Once the quinoa is done, add it to the bowl of dressing, along with the bell pepper, corn, red onion, tomatoes, and green onion. Stir well.
  4. Next, add the drained beans and fresh cilantro. Stir again, then adjust the seasoning to taste. (I usually add another ½ to 1 teaspoon of salt at this point and sometimes another tablespoon of lime juice. The flavor will mellow when chilled in the fridge.) Transfer the salad to a storage container and chill for at least 1 hour before serving.
  5. Leftover salad can be stored in an airtight container in the fridge for up to 5 days. Feel free to add any extra toppings you love, like sliced avocado or crumbled cheese.

Notes

  • Nutrition information is for roughly 1 heaping cup of salad. This information is automatically calculated and is just an estimate, not a guarantee.
  • Update Note: This recipe was updated in July 2024 to add corn and tomatoes. If you prefer the original version, simply leave them out! (This will also mean you don't need to season with extra salt at the end since the quantity is smaller.) Find the original recipe here.

Nutrition Information

Calories 315kcal (16%) Carbohydrates 46g (15%) Protein 10g (20%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 839mg (35%) Potassium 583mg (17%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 1020IU (20%) Vitamin C 47.2mg (52%) Calcium 62mg (6%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 315

% Daily Value*

Calories 315kcal 16%
Carbohydrates 46g 15%
Protein 10g 20%
Fat 10g 15%
Saturated Fat 1g 5%
Sodium 839mg 35%
Potassium 583mg 12%
Fiber 8g 32%
Sugar 5g 10%
Vitamin A 1020IU 20%
Vitamin C 47.2mg 52%
Calcium 62mg 6%
Iron 3.8mg 21%

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