This healthy and delicious vegetarian Quinoa Black Bean Salad is loaded with beans and veggies and dressed in an flavorful homemade Chili Lime Dressing. It’s quick, easy, and ready to rock your plate!
Quinoa Black Bean Salad
AKA what to make with a can of black beans and a cup of quinoa from the pantry.
Toss it with my tasty homemade chili lime dressing and all the veggies lurking in your crisper drawer and you’ll have the most delicious salad!
Empty-the-crisper salads like this one have a special place in my heart. I loathe wasting veggies and will save all the little bits and pieces left over from other recipes so I can make these veggie medley salads and use them all up!
As written this recipe is vegan, vegetarian, gluten-free, dairy-free, and positively plant-based.
Veggie Options – Mix and Match Your Favorites!
I try to always have bell peppers, red onion, and tomatoes on hand to make this, then add carrots and corn based on whichever I have available.
- tomatoes
- bell peppers
- jalapenos
- red onion
- carrots
- corn
- kale
- fresh herbs
For some added flavor I like to add cilantro, parsley, and/or green onions to the mix. Use whichever you enjoy and keep on hand!
Q: Can i meal prep this salad?
Yes! This chilled quinoa salad is a fantastic make-ahead dish to pack in lunches for work or as a side dish to serve with dinner later, making it a meal prep rockstar! Since it’s served chilled you won’t even have to worry about reheating it the next day. Just grab a fork and dive in!
The recipe is super easy to double or triple as needed.
Serving size + suggestions
As written, this recipe will yield a little over 5 cups of this colorful quinoa salad. This will yield 5 servings or more if you’re serving at a gathering where everyone takes a little scoop.
If you want to add any extra veggies to the mix (always a great idea!) simply double the chili lime dressing. Any leftover dressing will be great for up to 4 days and is a great way to freshen up leftover quinoa salad if you choose to keep some prepped in the fridge for lunches or sides.
This salad is fantastic served alongside your favorite protein as well as a great side dish for taco night that will go great with tacos, burritos, taquitos, quesadillas, flautas, enchiladas, and more. Enjoy!
Quinoa Black Bean Salad
Ingredients
- ¾ cup dry quinoa (1 ½ cups cooked)
- 1 ¼ cup water
- 15 oz (1 can) black beans
- 1 cup diced bell peppers or sweet mini peppers
- 1 cup diced tomatoes
- ¼-½ cup finely chopped red onion
- ¼ cup fresh chopped cilantro and/or scallions
CHILI LIME DRESSING
- 3 TBSP avocado oil or olive oil
- 1 TBSP white wine vinegar
- ½ lime (juiced)
- ¼ tsp fresh minced garlic (1 small clove)
- ½ tsp chili powder
- ¼ tsp cumin
- ⅛ tsp fine sea salt
- ⅛ tsp black pepper
OPTIONAL EXTRAS
- sweet corn
- kale or parsley
- shredded carrots
Instructions
COOK THE QUINOA
- Rinse and drain ¾ cup quinoa using a mesh strainer or sieve.
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add 1 ¼ cup water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Fluff with a fork and transfer to a large mixing bowl.
PREP THE VEGGIES
- While the quinoa cooks, chop and prep remaining ingredients. Dice tomatoes and peppers, peel and finely dice onion, peel and mince garlic. Chop fresh herbs. Drain and rinse beans.
- For the dressing, combine ingredients in a small mason jar, secure the lid, and shake well.
- If you're adding extra vegetables to the mix (hooray!) simply double the dressing so you have enough. Add about ½ of it to the salad right away and any extra desired before serving. Leftover dressing will keep 4 days refrigerated.
- Once quinoa is fluffed and ready, add beans, vegetables, and choice of herbs. Shake the dressing once more then mix into the salad.
CHILL + ENJOY!
- Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1 hour or longer if meal prepping. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice (to taste) after chilling.
- You may adjust dressing acidity to taste by adding more lime juice to the mix or mellow it down a bit by swapping some of the vinegar for additional lime juice. Boost the flavors with extra of any of the following: cilantro, scallions, chili powder, cumin, salt, and/or pepper. Let your taste buds be your guide!
Notes
Nutrition
Crazy for quinoa?
I also have a full page of quinoa recipes you can check out for even more inspo. Quinoa is such a versatile grain and an ingredient I always try to keep in my pantry. It’s a great way to amp up the nutrients in salads, chilis, and more!
If you get a chance to try this quinoa black bean salad recipe, let me know!
Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
Delicious!! I added my whole cumin to the quinoa when it cooked. Also doubled the dressing recipe because I added more veggies. Thank for a great recipe!!