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
So delicious and nutritious! How many people does one recipe feed for luncheon size portions ?
It makes about 7 cups. 6-7 servings.
This has become one of my favorite side salads, and a great way to use quinoa. Makes great leftovers too!
Glad you are enjoying Summer!
Absolutely delicious! Will be making this again.
Thank you!
Glad you enjoyed Marj!
I love the freshness of this salad and the emphasis on lime in the dressing!
Glad you enjoyed Hilary!
I recently made this salad for a potluck style lunch at a friend’s house. I was a little apprehensive because they are all very much strict carnivores and no sald eaters. They loved it and I took home an empty bowl!!! I also forwarded the link for the recipe to all of them.
Wonderful Holly! Appreciate hearing this. 🙂
I’ve made this twice for lunches. I divide into 4 and add crispy tofu for a bit more protein. It’s tasty, filling, but doesn’t put me to sleep or make me feel weighed down. I see many more in my future!
Yay! Sounds perfect. Appreciate your review.
This salad is so yummy and really easy to throw together! I make it on a Sunday and can nosh on it all week. I make little changes each time and it’s always perfect.
Glad you are enjoying this one!
I saved this recipe ages ago and have just made it. My only addition was chicken. It was awesome, my husband even really liked it. I wasn’t sure about the spice combo- chipotle and smoky paprika but I will use that combo again. So good! I did add lots of lime zest and lime juice. Yum!
Sounds good Jan!
5 Star! This is so fresh, satisfying, delicious! I bought fresh corn, blackened it in my cast-iron skillet, fresh garden arugula, and added the jalapeño. Truly to die for! Takes a little time but worth it.
Thanks Terri, so glad you enjoyed!
Wonderful flavors!
Glad you enjoyed this one Vicki!
This was AMAZING! Couldn’t stop eating. Thank you so much.
Thanks Maria!
This salad is amazing. Easy to make and the spices in the dressing really bring the South West flavors together.
So glad you enjoyed!
A perfect meal in one bowl. Really delicious and easy to make. Healthy too …what more can you ask for!! Your recipes have never disappointed and I always know they are going to turn out successfully.
So nice to hear this Lesley!