This vibrant Quinoa Black Bean Salad is a perfect mix of wholesome ingredients and bold flavors.
Packed with plant-based protein, fiber, and healthy fats, it’s naturally gluten-free, vegan, and low in saturated fat.
Quick to prepare and versatile, it’s ideal for meal prep, weeknight dinners, or summer gatherings.
With a zesty lime dressing and crunchy veggies, every bite is fresh, satisfying, and nourishing.
Quinoa Black Bean Salad
Equipment
- Small saucepan – 1
- Large mixing bowl (1)
- Measuring cups and spoons
- Knife and cutting board
- Spoon or Spatula for Mixing
Ingredients
- ¾ cup 138 g dry quinoa
- 1 ½ cups 360 ml water
- 2 cups 315 g cherry tomatoes, quartered
- 1 cup 115 g red or orange bell pepper, finely diced
- ⅓ cup 50 g red onion, finely diced
- 1 15-oz can black beans, drained and rinsed (~1 1/2 cups)
- 3 ears fresh corn kernels removed (~1 1/2 cups) or 1 1/2 cups frozen/thawed
- ½ cup fresh cilantro chopped
- 4 –5 Tbsp 60–75 ml lime juice (~2–3 limes)
- 2 Tbsp olive oil
- 2 tsp maple syrup or honey
- 1 ¼ tsp sea salt adjust to taste
Optional for serving:
- 1 medium avocado diced
- ¼ cup pepitas or roasted chili-lime pepitas
Instructions
- Cook the Quinoa: Start by preparing the quinoa if it’s not already cooked. In a small saucepan, combine 3/4 cup (138 g) of dry quinoa with 1 1/2 cups (360 ml) of water. Place the saucepan over medium-high heat and bring it to a gentle boil. Once it reaches a rolling boil, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 12–15 minutes. You’ll notice the water gradually absorbs, and the quinoa expands, becoming tender and fluffy. Remove the pan from heat, keep it covered, and allow the quinoa to sit for 5 minutes. This step lets it steam slightly, enhancing its light and airy texture.
- Prepare the Vegetables: While the quinoa is cooking, get your vegetables ready. Wash 2 cups (315 g) of cherry tomatoes and quarter them evenly. Dice 1 cup (115 g) of red or orange bell pepper into small, uniform pieces for even flavor distribution. Finely chop 1/3 cup (50 g) of red onion. The onion adds a mild sharpness that balances the sweetness of the corn and bell pepper. Set these aside in a large mixing bowl, ready to combine later.
- Prep the Corn: Next, remove the kernels from 3 ears of fresh corn, which should yield roughly 1 1/2 cups. If fresh corn isn’t available, frozen corn works perfectly—just make sure it’s thawed. Canned corn can be used in a pinch; drain and rinse it thoroughly to remove excess salt. Add the corn to the mixing bowl with the chopped vegetables. The corn will bring natural sweetness and a satisfying crunch to the salad.
- Rinse and Drain the Black Beans: Open a 15-oz can of black beans (or use 1 1/2 cups of homemade cooked beans) and pour them into a colander. Rinse the beans under cold running water to remove the canning liquid, then let them drain completely. This step reduces sodium and ensures the beans don’t make the salad watery. Add the beans to the mixing bowl with the vegetables and corn.
- Chop and Add Fresh Herbs: Take 1/2 cup of fresh cilantro and finely chop it. Fresh herbs elevate the flavor and aroma of the salad. Add the cilantro directly into the mixing bowl with the vegetables, corn, and beans, and gently toss everything together until the ingredients are evenly distributed.
- Make the Lime Vinaigrette: In a small bowl, combine 4–5 tablespoons (60–75 ml) of fresh lime juice, 2 tablespoons of olive oil, 2 teaspoons of maple syrup (or honey), and 1 1/4 teaspoons of sea salt. Whisk the ingredients until the vinaigrette is smooth and well-emulsified. The lime juice provides brightness, the olive oil adds richness, the maple syrup balances the acidity, and the salt enhances all the flavors.
- Combine Quinoa and Vegetables: Once the quinoa has cooled slightly (it doesn’t need to be completely cold), add it to the mixing bowl with the vegetables, corn, beans, and cilantro. Pour the prepared lime vinaigrette over the top. Using a large spoon or spatula, gently fold the quinoa and vegetables together. Make sure every grain of quinoa is coated in the tangy, flavorful vinaigrette. Taste and adjust seasoning as needed—add more salt for depth, lime juice for extra tang, olive oil for richness, or maple syrup for a touch of sweetness.
- Chill or Serve Immediately: The salad can be served right away at room temperature or chilled in the refrigerator for a few hours to allow the flavors to meld. Both ways taste delicious, though chilling slightly enhances the zestiness of the lime and blends the flavors beautifully.
- Add Optional Garnishes: For added creaminess and crunch, top individual servings with 1 medium diced avocado and 1/4 cup of pepitas or roasted chili-lime pepitas. These optional toppings provide healthy fats, texture, and a subtle nutty flavor that makes the salad even more satisfying.
- Store Leftovers Properly: Store any leftover salad (without avocado or pepitas) in an airtight container in the refrigerator for 2–3 days. Avoid freezing, as the texture of the quinoa and beans can change. When ready to serve leftovers, simply mix gently and add optional toppings if desired.
Notes
- Fresh corn adds the best flavor and texture, but frozen corn is a convenient and tasty alternative. Canned corn works in a pinch, though it’s slightly less sweet.
- Cooking quinoa ahead of time saves prep time. It can be made up to a day in advance and stored in the refrigerator.
- Adjust lime juice, olive oil, and salt to your personal taste for a more tangy, rich, or savory salad.
- This salad is best served within 2–3 days of preparation for optimal freshness. Avoid freezing, as the texture of quinoa and beans changes.
- Optional toppings like avocado and pepitas should be added just before serving to maintain their freshness and crunch.
Chef’s Secrets For Perfect Quinoa
Cooking fluffy, light quinoa is easier than it seems.
Use a 2:1 water-to-quinoa ratio and simmer gently with the lid on, allowing the steam to cook the grains evenly.
After cooking, let the quinoa sit for a few minutes to firm up and enhance its fluffiness.
For extra flavor, lightly toast the dry quinoa in a dry pan for 2–3 minutes before adding water.
This nutty step elevates the overall taste of your salad without adding any fat.
Serving Suggestions To Enhance Flavor
This salad pairs beautifully with a wide variety of dishes.
Serve it alongside grilled vegetables, baked tofu, or roasted chicken for a complete meal.
For a light lunch, enjoy it as-is with a wedge of lime for extra zing.
Top with a dollop of hummus or a sprinkle of feta cheese (if not vegan) for added creaminess.
It’s also perfect as a filling for whole-grain wraps or as a colorful side at summer BBQs.
Storage Tips To Keep Freshness
Store your quinoa salad in an airtight container in the refrigerator for up to 2–3 days.
Keep optional toppings like avocado and pepitas separate until serving to maintain their texture and freshness.
If you prefer, you can store the lime vinaigrette in a separate small jar and toss it into the salad just before eating.
Stir gently before serving to redistribute the dressing and flavors evenly.
Avoid freezing, as thawing can make the quinoa slightly mushy and affect the texture of the beans.
Frequently Asked Questions
1. Can I use canned quinoa instead of dry?
Dry quinoa is preferred because it cooks evenly and allows you to control the water ratio for fluffiness.
Pre-cooked or canned quinoa can be used in a pinch, but it may be softer and slightly less flavorful. Adjust the amount of liquid or dressing accordingly to prevent the salad from becoming watery.
2. Is this salad meal-prep friendly?
Yes! This salad is ideal for meal prep. Make the quinoa and chop the vegetables in advance. Store the dressing separately to prevent the salad from becoming soggy.
Portion into individual containers for grab-and-go lunches or keep in a large bowl for family-style meals.
3. Can I swap the black beans for another bean?
Absolutely. Chickpeas, kidney beans, or cannellini beans all work well. Keep in mind that flavor and texture will slightly change depending on the bean, but the salad will remain high in protein and fiber.
4. Can this salad be served warm?
Yes, it can be served warm, especially if you prefer a comforting side dish. Simply add the slightly warm quinoa to the other ingredients and toss with the vinaigrette.
Allow it to cool slightly if serving to avoid wilting the cilantro or softening the vegetables too much.
5. How do I make this salad more flavorful?
Enhance flavor by adding extra lime juice for brightness, fresh herbs like parsley or basil for freshness, or a pinch of smoked paprika or chili powder for a subtle kick.
Toasted nuts or seeds like pepitas also add richness and texture. Taste as you go to find your perfect balance.
