This Black Bean Quinoa Salad is quick and easy to put together and full of fresh Southwest flavors- perfect for casual summer gatherings, potlucks, and BBQs. Vegan and Gluten-Free! Video. 

This Black Bean Quinoa Salad is quick and easy to put together and full of fresh Southwest flavors- perfect for casual summer gatherings, potlucks and bbqs. Vegan and Gluten-Free!Whatever breaks open our heart, mind or body can be the very invitation we need in order to look more deeply and be surrendered more thoroughly to the process that transforms our illusions. Love can use anything, including suffering, in the service of awakening. ~Dorothy Hunt

With soaring temperatures here in the Northwest, we’ve been turning to salads for dinner.

This refreshing Southwest-inspired Blackbean Quinoa Salad fits the bill and requires very little cooking. It keeps for up to 4 days in the fridge and is a nice thing to have on hand when it feels just too hot to cook.

Southwest Black bean Quinoa Salad | Video

What you’ll need for Black Bean Quinoa Salad:

  1. quinoa
  2. black beans
  3. red onions
  4. scallions
  5. tomato (or bell pepper)
  6. corn ( fresh or frozen, or sub zucchini)
  7. avocado
  8. cilantro
  9. lime
  10. olive oil
  11. salt and seasonings

Step 1: Cook the quinoa

quinoa cooking in a pan

Step 2: Char the corn. You can use fresh corn cut right off the cob or frozen corn. Char in a dry skillet.

corn charring in a skillet

Step 3: Chop the veggies and herbs.

chopping the tomatoes for tomato soup

Feel free to use vine-ripened tomatoes or cherry tomatoes or grape tomatoes. Use both scallions and red onion.

chopped onion and scallions with cilantro on the side

Step 4: Rinse and drain the black beans. You can also use dry black beans, cooked ahead and cooled.

rinsed and drained black beans

Step 5: Combine all the salad ingredients in a bowl.

place black bean quinoa salad ingredients in a bowl and toss

Step 6: Add lime, zest,  olive oil, spices and salt.

season the black bean quinoa salad with chipotle powder for smoky heat

Chipotle powder and smoked paprika give the salad great flavor.

Taste and adjust seasonings, remembering that the beans and quinoa will soak up some of that salt and lime.

Refrigerate until ready to serve. Then add the avocado!

add avocado to the black bean quinoa salad

Step 7: When ready to serve, fold in the avocado.  You’ll end up with about 6 1/2- 7 cups of salad.

black bean quinoa salad being mixed in a bowl.

Garnish with lime wedges and cilantro. Serve the Southwest Blackbean Quinoa Salad on its own or over a bed of dressed greens.

This Black Bean Quinoa Salad is quick and easy to put together and full of fresh Southwest flavors- perfect for casual summer gatherings, potlucks and bbqs. Vegan and Gluten-Free!This hearty Black bean salad will keep up to four days in the refrigerator -a tasty healthy treat for midweek meals.

Enjoy this healthy vegan salad and let us know what you think in the comments below!

xoxo

Sylvia

Other recipes you may like:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Southwest Black Bean Quinoa Salad with corn, tomatoes. cilantro, lime and avocado.

Southwest Black Bean Quinoa Salad

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6-7 1x
  • Category: salad, vegan
  • Method: tossed
  • Cuisine: southwest
  • Diet: Vegan

Description

Southwest Black Bean Quinoa Salad with corn, tomatoes, scallions, cilantro, lime and avocado- a tasty vegan salad that can be made ahead.


Ingredients

Scale
  • 3/4 cup dry quinoa, rinsed
  • 1  cup water
  • 1/2 teaspoon Mexican oregano
  • 1 1/2 cups cooked black beans (or 1 can rinsed and drained)
  • 1 1/2 cups fresh tomatoes, diced (or sub sliced cherry or grape tomatoes, or 1 red bell pepper)
  • 1 1/2 cup corn (fresh or frozen, frozen roasted corn is great here), charred
  • 1/2 cup sliced scallions
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cilantro, chopped
  • 3 tablespoons extra-virgin olive oil
  • 23 teaspoons lime zest
  • 1/4 cup freshly squeezed lime juice, more to taste
  • 1 teaspoon maple syrup 
  • 1 clove garlic, finely minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/81/4 teaspoon chipotle powder (or 12 teaspoons adobo sauce from canned chipotle, or 12 teaspoons finely diced jalapeno)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon pepper
  • 1 large avocado, diced

Instructions

  1. Rinse quinoa well to remove bitterness, drain, and place in a small pot with the water and oregano. Bring to a simmer, cover, cook on low heat until all the water is gone and quinoa is tender about 15 minutes. Let stand 5 minutes, fluff and cool.
  2. In a dry skillet, char the corn kernals over medium-high heat until lightly charred.
  3. In a large bowl, add black beans, tomatoes, charred corn, scallions, red onion, cilantro, and toss in the room temp quinoa. Add the dressing ingredients to the bowl; olive oil, lime zest, lime juice, maple, garlic clove, cumin, coriander chili powder, smoked paprika, chipotle powder, salt and pepper.
  4. Give a good stir and adjust seasonings, adding more salt and lime and chipotle powder to taste. Keep in mind the salad will soak up some of that salt as it sits, as will the avocado.
  5. Once satisfied, gently fold in the diced avocado. ( Or wait to add until right before serving.)
  6. Garnish with lime wedges and cilantro.

Notes

To add more heat, feel free to add finely diced jalapeno. To make this less spicy, leave out the chipotle and perhaps substitute with a little more smoked paprika.

If making this ahead, add the avocado right before serving and make sure to adjust seasonings, salt and lime right before serving.

Serve this on its own or over a bed of dressed greens.

Feel free to embellish with pumpkin seeds, crumbled queso fresco, sun sprouts or microgreens.

Nutrition

  • Serving Size:
  • Calories: 454
  • Sugar: 7.1 g
  • Sodium: 1098.3 mg
  • Fat: 22.4 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 56.1 g
  • Fiber: 14.7 g
  • Protein: 13.4 g
  • Cholesterol: 0 mg

Keywords: Blackbean Quinoa Salad, Southwest quinoa salad, tex mex blackbean salad, quinoa black bean salad, vegan quinoa salad,

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. Another fantastic dish. I’ve tried about 10 or so recipes from this site and all of them I’ve made several times. I’ve recommended it to a lot of friends. Thanks for posting such quality content.

  2. This is SO good! As is, it’s delicious, but I slightly increased of few of the spices to taste. I didn’t have any maple syrup so I subbed honey. And I had a can of corn on hand, so I drained and charred it. Thank you! This is a great recipe!!

  3. I served this quinoa black bean salad for lunch with friends on my back porch. It was delicious as well as beautiful to look at! I added cucumbers for an extra bit of crunch. Thank you for your awesome recipes that I can always count on.

  4. Another winner Sylvia. Made today and forgot the avocado when I served. Still so good and will add the avocado tomorrow when we eat the leftovers. 😃

  5. Delish! I added crumble impossible meat cooked with onions as we are camping & hiking to bump up the proteins…
    Thanks for the recipes, always a hit for sure😋

  6. My family of 4 loved it! We have to big eaters and so I made a 1 and a half recipe. We totally finished it off. Delicious AND healthy. Will definitely make again.

  7. Just made this …loaded with healthy ingredients that taste phenomenal! Holds up in the frig (hooray!) and perfect for summer eating.

  8. Soooo good! I thought we would have leftovers, but, alas… I’ll just have to make it again soon. My husband is already asking how the dressing can be adapted for a backpacking meal. 🙂 Wonderful balance of flavors!

  9. Delicious! Had no Mexican oregano, subbed marjoram. Soaked red onions in the lime juice for 5 minutes.
    Plan on having this all summer.

  10. Just made this – wow! Awesome! Seasoning is wonderfully balanced. I had to fight myself to leave some for the rest of the family…Many thanks, Sylvia, as always!

    1. Hi Mary! You could simply dress the greens with olive oil, lime or lemon juice, salt and pepper- keep it simple. 🙂

  11. You mention to serve over dressed greens. I wish that I had a better culinary imagination – what would be a good dressing for our garden greens that would work well with this recipe?

    1. Hi Mary! You could simply dress the greens with olive oil, lime or lemon juice, salt and pepper- keep it simple. 🙂

  12. Quinoa salad and Black beans… Friends are comming over and I don’t want to Cook ! This is the perfect recipe and will be good for discovery !!