This easy Black Bean Quinoa Salad is packed with black beans, corn, tomatoes, avocado, cilantro, and lime. A healthy, protein-rich vegan salad perfect for meal prep! Vegan and Gluten-Free! Video.
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
This Black Bean Quinoa Salad is one of those easy, healthy salads that’s just as perfect for weekday meal prep as it is for a summer gathering. Fluffy quinoa and black beans are tossed with sweet corn, juicy tomatoes, creamy avocado, red onion, scallions, and plenty of fresh cilantro, all brightened up with fresh lime.
What I love most about this salad is how satisfying it is without feeling heavy. The quinoa and black beans provide plenty of plant-based protein and fiber, while all those fresh vegetables give it crunch, color, and vibrant flavor. It’s naturally vegan and gluten-free, yet hearty enough to stand alone as a light lunch or dinner.
It’s also wonderfully adaptable. Use fresh summer corn when it’s in season, grab frozen corn when you need a shortcut, or swap in zucchini or bell pepper. Make a batch for lunches throughout the week, bring it to a potluck, or serve it as a side dish with your favorite grilled mains.
Why You’ll Love This Black Bean Quinoa Salad
- Fresh, hearty & satisfying. Quinoa and black beans make this salad substantial enough for lunch or a light dinner, while fresh vegetables, cilantro, and lime keep it bright and refreshing.
- Packed with plant-based goodness. Black beans and quinoa provide protein and fiber, making this a nourishing vegan meal that actually keeps you satisfied.
- Perfect for meal prep. Make a batch at the beginning of the week for easy lunches on the go. For the freshest results, add the avocado just before serving.
- Easy to customize. Use fresh or frozen corn, swap in zucchini, add bell pepper instead of tomatoes, or toss in whatever summer vegetables you have on hand.
- Great for gatherings. It’s colorful, naturally vegan and gluten-free, and easy to make ahead-perfect for potlucks, picnics, and summer barbecues.
Black Bean Quinoa Salad Recipe Ingredients
- Quinoa - Nutty, fluffy quinoa creates a hearty, protein-rich base for the salad.
- Black beans - Add plant-based protein, fiber, and a satisfying creamy texture.
- Red onion & scallions - Add fresh, savory flavor and a little bite.
- Tomatoes - Juicy tomatoes add freshness and color. Bell pepper is a great substitute.
- Corn - Fresh summer corn is especially delicious here, but frozen corn works beautifully too. Zucchini can also be substituted.
- Avocado - Adds creamy richness and balances the bright lime dressing.
- Fresh cilantro - Brings fresh, vibrant flavor to every bite.
- Fresh lime - Adds the bright acidity that brings the whole salad together.
- Olive oil - Creates a simple, fresh dressing with the lime juice.
- Salt & seasonings - Enhance the Southwestern flavors and tie everything together.
How to Make Quinoa Black Bean Salad
Step 1: Cook the quinoa.
Step 2: Char the corn. You can use fresh corn cut right off the cob or frozen corn. Char in a dry skillet.
Step 3: Chop the veggies and herbs.
Feel free to use vine-ripened tomatoes or cherry tomatoes or grape tomatoes. Use both scallions and red onion.
Step 4: Rinse and drain the black beans. You can also use dry black beans, cooked ahead and cooled.
Step 5: Combine all the salad ingredients in a bowl.
Step 6: Add lime, zest, olive oil, spices and salt.
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!
Step 7: When ready to serve, fold in the avocado. You’ll end up with about 6 1/2- 7 cups of salad.
Garnish with lime wedges and cilantro.
Serving Suggestions
Serve the Southwest Black bean Quinoa Salad on its own or over a bed of dressed greens like spinach or arugula. Add avocado for extra heartiness, or cotija cheese!
Storing It
This hearty black bean salad will keep up to four days in the refrigerator in an airtight container -a tasty healthy treat for midweek meals. I’d leave the avocado off, if storing over a few hours.
Enjoy this healthy vegan salad and let us know what you think in the comments below! xoxo Sylvia
More Favorite Black bean recipes
- Favorite Quinoa Salad
- Quinoa Chicken Salad
- Our BEST Quinoa Recipes
- Cuban Black Beans
- Roasted Chile Relleno with Black Beans
- Carrot Salad with Quinoa and Almonds
- Lemony Chicken Arugula Quinoa Salad
- 35 Easy Delicious Potluck Ideas
Black bean Quinoa Salad Video
Black Bean Quinoa Salad Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6-7 1x
- Category: salad, Side Dish, summer recipe, vegan
- Method: tossed
- Cuisine: southwest
- Diet: Dairy-Free, fiber, Gluten Free, Gluten-Free, high fiber, high protein, Vegan, Vegetarian
Description
This easy Black Bean Quinoa Salad is packed with black beans, corn, tomatoes, avocado, cilantro, and lime. A healthy, protein-rich vegan salad perfect for meal prep!
Ingredients
- 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
- 2–3 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
- 1/8–1/4 teaspoon chipotle powder (or 1–2 teaspoons adobo sauce from canned chipotle, or 1–2 teaspoons finely diced jalapeno)
- 1 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 1 large avocado, diced
Instructions
- 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.
- In a dry skillet, char the corn kernals over medium-high heat until lightly charred.
- 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.
- 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.
- Once satisfied, gently fold in the diced avocado. ( Or wait to add until right before serving.)
- 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: 1 cup
- Calories: 273
- Sugar: 5.3 g
- Sodium: 669.4 mg
- Fat: 13 g
- Saturated Fat: 1.9 g
- Carbohydrates: 35.1 g
- Fiber: 8.8 g
- Protein: 8.2 g
- Cholesterol: 0 mg
This is a fantastic salad. The sauce really makes this recipe shine. I definitely will be making this again.
Glad you liked this Sherry!
This is easy and delicious!!
Awesome to hear!
Loved this recipe, the dressing has nice flavor recipe and kick. I added a cut up jalapeño when charring the corn. Thanks for another delicious recipe Sylvia!
Sounds delish Christine!
So tasty! I expected it to be good, but I didn’t expect to love it this much. It’s part of my regular lunch rotation now. I put it over super greens lightly dressed in a honey balsamic dressing. I cut the cumin down to 1/4 tsp. Thanks!
I’m glad you enjoyed it so much!
Absolutely delicious! I added leftover honey lime marinated chicken and it made an amazing dinner salad.
So happy you enjoyed this!
Delicious! I multiplied by 4 since I was taking to a big party. When I picked up my bowl later it was clean. Nothing left. It had rave reviews. Was distracted and didn’t put the avocado in at all. No loss. Put red pepper and tomatoes in. Really excellent.
Great to hear Lori!
😋
Can’t wait to try!
Really tasty! I didn’t have quinoa so I used brown rice and it was just as delicious.
Perfect Danielle! Glad you made this work with brown rice!
I thought this would be good but it was GREAT!
YAY! Thanks Makeda!
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.
You are so kind Carolyn! Thanks for sharing- always appreciated!
Thanks once again Sylvia
Another winner of a dish. So light and fresh . A real crowd pleaser.
Love your food.:):)
Thanks Roger, appreciate this!
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!!
Perfect Virginia! Thanks!
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.
Glad you enjoyed this Deb!
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. 😃
Perfect Jan!
TASTY AND EASY, THANKS AS ALWAYS!!!!!!
Thanks Anna!
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😋
Sounds perfect Marilaur!
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.
Awesome Mary!
Just made this …loaded with healthy ingredients that taste phenomenal! Holds up in the frig (hooray!) and perfect for summer eating.
Glad you like this Lisa!
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!
Great to hear Sheri!
Delicious! Had no Mexican oregano, subbed marjoram. Soaked red onions in the lime juice for 5 minutes.
Plan on having this all summer.
Perfect- so happy you liked it!
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!
Thanks Heather!
I forgot to request notification if you reply to my question of a moment ago.
Hi Mary! You could simply dress the greens with olive oil, lime or lemon juice, salt and pepper- keep it simple. 🙂
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?
Hi Mary! You could simply dress the greens with olive oil, lime or lemon juice, salt and pepper- keep it simple. 🙂
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 !!
Awesome Micheline!