Can I use canned black beans?

Absolutely! Just make sure to rinse and drain them well to remove excess sodium and keep the flavors fresh.

What’s the best way to cook quinoa for salads?

Use a 1:2 quinoa-to-water ratio , bring it to a simmer, cover, and cook for about 15 minutes. Then, let it sit covered for 5 minutes before fluffing with a fork.

Can I make this salad ahead of time?

Yes! In fact, it tastes even better after a few hours when the flavors have had time to meld. Just store it in the fridge and give it a quick toss before serving.

What other dressings work with this salad?

A honey-lime vinaigrette , a classic balsamic dressing , or even a spicy chipotle dressing would all be amazing!

Quinoa and Black Bean Salad – Easy 10-Minute Recipe

Name: Quinoa and Black Bean Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 cup quinoa, rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 cup cherry tomatoes, halved; 1 bell pepper, diced (any color); ½ small red onion, finely chopped; ¼ cup olive oil; Juice of 2 limes (about ¼ cup); 2 cloves garlic, minced; 1 teaspoon ground cumin; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste)

Description

This Quinoa and Black Bean Salad is fresh, flavorful, and packed with plant-based protein. Fluffy quinoa, hearty black beans, juicy cherry tomatoes, and crisp bell peppers come together in a vibrant, zesty lime dressing. It’s quick to prepare, full of nutritious ingredients, and perfect for meal prep. Whether you enjoy it as a light lunch, a side dish, or a meal-prep staple, this salad is a delicious and wholesome choice!

Ingredients

Scale

For the Salad:

1 cup quinoa, rinsed
1 can (15 oz) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 bell pepper, diced (any color)
½ small red onion, finely chopped

For the Dressing:

¼ cup olive oil
Juice of 2 limes (about ¼ cup)
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)

Instructions

Cook the quinoa – Rinse the quinoa under cold water to remove bitterness. Cook according to package instructions until fluffy, then let it cool.
Chop the veggies – Dice the cherry tomatoes, bell pepper, and red onion into bite-sized pieces.
Prepare the dressing – In a small bowl, whisk together olive oil, lime juice, minced garlic, cumin, salt, and pepper.
Assemble the salad – In a large bowl, combine the cooked quinoa, black beans, and chopped veggies.
Toss and serve – Drizzle the dressing over the salad and toss well to combine. Let it sit for 10 minutes to allow the flavors to meld before serving.

Notes

Rinse the quinoa before cooking to remove its natural bitterness.
Let the quinoa cool before mixing it with the veggies to prevent a mushy texture.
Customize the salad by adding avocado, fresh cilantro, feta cheese, or diced jalapeño for extra flavor.
Meal prep-friendly – This salad actually tastes better after a few hours as the flavors develop!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: No-Cook (except quinoa)
Cuisine: Mexican-Inspired

Keywords: quinoa salad, black bean salad, healthy salad, meal prep salad, protein salad, vegan salad