Quinoa Black Bean Salad is fresh, colorful, and packed with nutrition. I love recipes that are both flavorful and wholesome, and this one delivers on all fronts.
Other recipes you might enjoy: Lime, Corn and Cilantro Quinoa (warm), Southwestern Bean and Pepper Salad, Black Bean & Corn Stuffed Avocado.
This quinoa salad features a zesty, southwestern-style dressing with cumin, coriander, garlic, and lime to brighten the flavors.
A Salad without Lettuce
Not every salad needs a bed of greens. Grain-and-bean salads are satisfying on their own, though fresh herbs add color and aroma. You can enjoy this salad as written, or serve it over greens if you prefer.
For this serving I placed the quinoa salad on a bed of spinach to add extra greens and texture.
No need to worry about protein—quinoa is a complete protein, and the combination of corn and black beans provides complementary amino acids. Serve this salad as a main for lunch or a hearty side at gatherings—it’s great year-round.
Recipe for Quinoa Black Bean Salad
Print Recipe
Zesty Quinoa and Bean Salad
Ingredients
Salad
- 1 cup quinoa
- 1/4 tsp salt
- 3/4 cup corn kernels
- 1 cup black beans
- 1/4 cup red pepper, chopped
- 1/4 cup orange pepper, chopped
- 1/4 cup green pepper, chopped
- 4 green onions, chopped
- 1/4 cup chopped cilantro or parsley
Dressing
- 1/3 cup canola oil
- 3 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/4 tsp black pepper
- pinch cayenne pepper
Instructions
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Rinse quinoa in a fine-mesh strainer under cold running water for about 2 minutes to remove the natural coating.
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Combine rinsed quinoa, salt and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover tightly, and simmer 12–15 minutes until the water is absorbed.
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Let the quinoa cool.
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In a large bowl, combine cooled quinoa, corn, black beans, chopped peppers, green onions, and cilantro or parsley.
Dressing
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Combine oil, lime juice, minced garlic, cumin, coriander, salt, black pepper and a pinch of cayenne in a tightly sealed jar.
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Shake vigorously to emulsify.
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Pour the dressing over the quinoa mixture and toss to combine.
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Serve chilled.
Notes
Nutrition Facts (per serving)
Variations To Quinoa Black Bean Salad
Parsley for Cilantro
Cilantro brightens this salad, but not everyone likes its flavor. Split the salad into two bowls—one with cilantro, one with parsley—so guests can choose. Both versions are well received.
Add Avocado
Stir in diced avocado for creaminess and richness, especially if serving the salad as a main course. Avocado adds satisfying texture and flavor.
Use Creamy Avocado Sauce instead of Vinaigrette
If you love cilantro and avocado, swap the oil-and-lime vinaigrette for a creamy avocado sauce or use both dressings for a richer flavor.
Stuff a Sweet Potato or Avocado
Spoon the salad into a baked sweet potato or a halved avocado and drizzle with avocado-cilantro-lime dressing for an easy, portable meal.
Serve On A Platter
For gatherings, serve the salad on a platter and let guests assemble bowls with toppings on the side—salsa, creamy avocado sauce, guacamole, cheese, or lettuce—so everyone customizes their plate.
Will you try this salad, or are you already a fan? Share your favorite way to serve it or tag your photos on Instagram @getgettys or on Facebook @GettyStewart.HomeEconomist.
Getty Stewart is a Professional Home Economist, speaker, media guest and writer focused on putting good food on tables and agendas. She is the author of several recipe books, founder of Fruit Share, a mom and gardener.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in simple, delicious meals. Sign up for seasonal tips and recipes and explore my books and videos for more ideas.