Quinoa and Black Bean Salad (Easy, Healthy, Meal-Prep Friendly)
This quinoa and black bean salad is one of those go-to recipes I make on repeat. It’s fresh, easy, and packed with plant-based protein—perfect for quick lunches, meal prep, or a simple, healthy dinner.
What is Quinoa and Black Bean Salad?
Quinoa and black bean salad is a healthy, plant-based, protein-rich salad made with cooked quinoa, black beans, fresh vegetables, and a simple lime-based dressing. It’s commonly served as a meal prep dish, side, or light main course.
Picture fluffy quinoa, earthy black beans, crisp peppers and radishes, juicy tomatoes, and sweet corn all mingling in a bright cumin-lime dressing.
You get crunch, you get zing, you get plant-based protein, and, bonus, it tastes even better the next day. Let’s dig in!
Why You’ll Love This Quinoa and Black Bean Salad
🥗 This recipe is also featured in my Healthy Salad Recipes and Healthy Summer Salad Recipes round-ups!
Ingredients for Quinoa and Black Bean Salad & Substitutions
You’ll need a combination of pantry and freezer staples, along with some fresh ingredients, to make this Quinoa and Black Beans Salad recipe. See the recipe card for low-FODMAP ingredient substitutions.
Cumin Lime Dressing
- Extra virgin olive oil. Or another heart-healthy monounsaturated fat, such as avocado oil.
- Fresh lime juice. Lemon juice works in a pinch.
- White balsamic vinegar. Apple cider vinegar is another good option.
- Seasonings. Cumin, oregano, salt, and black pepper.
- Optional: Add cayenne pepper, chili powder, or red pepper flakes for a spicy kick. Or, maple syrup for a hint of sweetness.
Quinoa and Black Bean Salad
- Quinoa. Choose uncooked white, red, or tri-colored quinoa. No quinoa? Brown rice or fonio would be tasty too! Or make it with my favorite gluten-free grains!
- Black beans. Use canned for my quick-and-easy version. Or, use dried black beans and prep them ahead of time. Not a black bean fan? Try kidney beans, garbanzo beans, or lentils.
- Red bell peppers. Or swap with orange/yellow/green bell peppers. Or all of the above!!!
- Onion. Red onion & chopped green onions.
- Fresh cilantro. Omit it if you’re a cilantro hater. I’m sorry if you are!
- Tomatoes. Multicolored cherry or grape tomatoes work well in this salad.
- Frozen sweet corn. Fresh corn would be tasty too.
- Radishes. They add a nice crunch and a peppery kick!
- Optional ingredients: Avocado slices, queso fresco, feta, jalapenos, arugula, tortilla chips (for serving).
How to Make Quinoa & Black Bean Salad
- Cook the quinoa. One cup of quinoa (dry) yields ~ 3 cups of cooked quinoa. You’ll need 4 1/2 cups of cooked quinoa for this recipe. I used 2 cups of dry, rinsed quinoa and saved the leftover quinoa in an airtight container in my refrigerator.
- Chop the vegetables. And, drain and rinse the canned black beans while the quinoa is cooking.
- Make the dressing. Add the ingredients to a mason jar. Give it a few quick shakes, and voilà, it’s ready to pour over your salad!
- Assemble the salad. Add the cooked quinoa to a mixing or serving bowl. Next, add the frozen corn (it will defrost if your quinoa is still warm) and all the veggies.
- Top with dressing. Pour the zesty dressing on top and stir well to combine all the ingredients.
Tips for the Best Quinoa and Black Bean Salad
- Rinse your quinoa before cooking to remove bitterness. I find it really makes a difference!
- Let quinoa cool slightly before mixing, and make sure all the moisture has been removed. You don’t want soggy quinoa!
- Taste and adjust salt, spices, and lime juice in the dressing to your preference.
- Let it sit for 30+ minutes (or overnight) if you can. The flavor gets even better!
Serving Suggestions
- Main Course: Scoop it into a bowl → top with avocado or Greek yogurt (for extra protein) → fruit on the side.
- Appetizer: Serve it with tortilla chips for party magic. Everyone will be asking you for the recipe!
- Side Dish: Pair it up with grilled chicken, fish, or a veggie burger.
- 100% Plant-Powered Meal: Enjoy it with some of my other favorite vegan recipes, such as my creamy, dreamy Avocado Soup or this refreshing Kale Citrus Salad.
Dietitian Nutrition Notes
- Are black beans & quinoa healthy? You bet! Each generous 1½-cup serving delivers ~430 calories, 12 grams of plant-based protein, and 9 grams of fiber. Tasty and nourishing—yes, please!
- It’s packed with antioxidants, polyphenols, and fiber for brain and gut health.
- Low in saturated fat (3 grams per serving) for heart health and brain health.
- Quinoa and black bean salad is vegan, dairy-free, gluten-free, anti-inflammatory, and MIND diet-friendly. If you follow a low FODMAP diet for IBS, look for the low FODMAP option in the recipe notes.
More quinoa salad recipes you’ll love!
Quinoa and Black Bean Salad Recipe
This easy quinoa and black bean salad is a fresh, protein-packed dish made with simple ingredients and a zesty lime dressing. Perfect for meal prep, quick lunches, or healthy dinners, this gluten-free quinoa black bean salad comes together in minutes and is full of flavor.
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Servings: 6 servings
Ingredients
Cumin Lime Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup lime juice, from ~ 3 limes
- 1/4 cup white balsamic vinegar
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp salt, or to taste
- 1/8 tsp black pepper
Black Beans and Quinoa Salad
- 1 1/2 cups uncooked quinoa
- 1 can black beans, 15-oz can
- 1 cup corn, frozen or fresh kernals
- 1 bell pepper, red, orange, or yellow
- 1 cup cilantro
- 1/2 cup chopped red onion
- 1/2 cup sliced radishes
- 1/2 cup sliced green onion
- 1 cup sliced grape tomatoes
- Cumin Lime Dressing
Instructions
- Cook the quinoa according to package directions. Fluff with a fork when finished cooking.
Make the Cumin Lime Dressing
- Juice enough limes to make 1/4 cup of lime juice.
- Combine lime juice with vinegar, olive oil, oregano, cumin, salt, and pepper in a large mason jar. Shake well to combine ingredients.
Make the Black Beans and Quinoa Salad
- Prep the vegetables: Cut bell pepper into ~ 1/4 inch dice. Loosely chop the cilantro (ok to keep stems). Finely chop red onion. Thinly slice the radishes and cut in half. Slice the green portion of the green onions. grape. Slice the tomatoes into bite-size pieces.
- Rinse and drain the black beans.
- Assemble the salad in a large serving bowl. Add warm quinoa to the bowl along with frozen or fresh (cooked) corn kernels. Add all the vegetables and the black beans. Stir well to combine all the ingredients.
- Pour dressing on top and stir well. Ssason with additional salt and pepper if desired before serving.
Notes
Low FODMAP Option: Omit the red onion and add extra green onion tops. Swap the black beans for canned, rinsed, and drained lentils or chickpeas.
Optional for serving: Avocado slices, queso fresco, or any shredded cheese, tortilla chips, Greek yogurt, or light sour cream.
Meal prep: You can make the dressing and cook the quinoa ahead of time. Store prepared salad in the refrigerator in a well-sealed container for up to three days.
Nutrition
Serving: 1.5cups | Calories: 428kcal | Carbohydrates: 50g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 112mg | Potassium: 652mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1178IU | Vitamin C: 38mg | Calcium: 58mg | Iron: 4mg
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