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Quinoa Black Bean Salad with Lime Cumin Vinaigrette

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Quinoa one of my favorite salad ingredients. Nutty and chock full of protein, it’s marvelous in this lightly dressed Quinoa Black Bean Salad.

This flavorful salad makes a scrumptious lunch and is ideal for picnics and summer potlucks. I love adding fresh corn to the mix when it’s in season!

Quinoa Black Bean Salad with Lime Cumin Vinaigrette in a white ceramic bowl
 

Quinoa Black Bean Salad with Lime Cumin Vinaigrette

If I’m making a salad, I love to load it up with my favorite ingredients. This is a terrific quinoa based salad with lots of Tex-Mex influence. Black beans, grape tomatoes, avocados, cilantro, bell peppers are tossed with the quinoa and dressed with a flavorful lime vinaigrette.

What is Quinoa?

  • Categorized as an ancient grain, quinoa is actually not a grain but instead the seed of a plant related to spinach. Quinoa was first grown in the Andes region of South America.
  • Pronounced Keen-Wah, it’s the only food with a plant origin that contains all nine essential amino acids making it a protein packed pseudo-grain.
  • Unrinsed, quinoa has a bitter coating, but most quinoa in the markets have been processed to remove this. Read you label and rinse before using if directed.
  • PRO-Tip: Cook in well salted water or broth to get the best flavor. Use one part quinoa to 2 parts liquid, bring to a boil, cover and simmer for about 15 minutes or until all the liquid is absorbed. Fluff and it’s ready for salads and more!
  • Quinoa is naturally gluten free. It is a terrific substitute for rice, grains and small pastas in salads.

Quinoa Black Bean Salad with Lime Cumin Vinaigrette on a small white plate with a lime garnish

More Quinoa Recipes You’ll Love

I was introduced to quinoa about the time I started this blog in 2010. In fact it was Dorie Greenspan’s recipe that I tweaked into a Quinoa, Fruit and Nut Salad featuring dried cranberries, apricots and tart cherries along with pepitas, sunflower seeds and cashews.

This Peach Quinoa Caprese adds peaches for a touch of sweetness instead of only tomatoes and this Quinoa Tabouleh is a nice change of pace from the classic Middle Eastern version.

I love this nifty Instant Pot Quinoa recipe. It makes the process even quicker! Try this Mexican Quinoa Casserole, this Quinoa Jambalaya or this Patriotic Quinoa Fruit Salad. Quinoa is such a tasty, versatile ingredient!

Overhead view ofQuinoa Black Bean Salad with Lime Cumin Vinaigrette in a white serving bowl

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Quinoa Black Bean Salad with Lime Cumin Vinaigrette

Quinoa and Black Bean Salad

A healthy, delicious quinoa salad with Tex-Mex flavors

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Salad, Side Dish
  • Method: Mixing
  • Cuisine: Tex-Mex

Ingredients

  • 1 1/2 cups quinoa (cooked in salted water according to package instructions)
  • 1 1/2 cups black beans (15 ounce can, rinsed)
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 cups frozen corn, thawed or fresh sweet corn, steamed and cut off the cob
  • 1 red bell pepper, diced
  • 2 pickled jalapeños or 1 fresh jalapeno, minced
  • 12 avocados, cut into cubes
  • 1 package grape tomatoes, sliced lengthwise
  • 1/4 cup finely chopped fresh cilantro

Dressing:

  • 5 tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1 1/4 teaspoons cumin
  • 1/3 cup olive oil

Instructions

  1. Cook quinoa using package instructions. Drain and place in large bowl to cool.
  2. Combine beans with vinegar and salt and pepper to taste. Add to quinoa along with corn, peppers, avocados, tomatoes and cilantro. Gently toss.
  3. Make dressing by combining lime juice, salt and cumin. Whisk in oil. Drizzle over salad. Toss to combine. Serve at room temperature.

Notes

Recipe adapted from Gourmet

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64 comments on “Quinoa Black Bean Salad with Lime Cumin Vinaigrette”

  1. Happy Easter Liz!

    Love the combination of quinoa and black bean. Sounds healthy and delicious. Just perfect.

  2. Yum I’m always on the look out for a quinoa recipe! Looks great 🙂

  3. I adore quinoa, in fact I just prepared some for Easter yesterday 🙂
    This really looks delicious, and congrats on your awards 🙂
    Will go check out your guest post 🙂

  4. This salad sounds great. I have a quinoa black bean salad I often make that is somewhat similar. I like your use of jalepenos.

  5. Such a delicious and healthy salad.

  6. Lizzy, I’m so behind in reading I just now got to this post – and it looks very appetizing. Which I think is hard to achieve with quinoa despite how versatile of an ingredient quinoa is… And I don’t blame you at all for trying to reduce the number of blog-posting days. Sometimes it really does feel like a marathon 😉

    OK, off to check out the Badger Girl and other blogs mentioned here…

  7. I added extra bell pepper and left out the pickled jalapeños. It was great! Thanks for sharing!

  8. I have never had quinoa but I have a bag of it unopened waiting to be used. 😀 This salad looks beautiful.

  9. Honestly, I’ve yet to try Quinoa altho I’ve heard a lot about it. Cool recipe! xoxo

  10. That is a pretty bowl of salad! Just the other day, I was staring at a packet of quinoa at the store wondering if I should get it. I guess this post has made the decision for me. I’ve tried quinoa and I like it, so I am going back to the store!

  11. This salad looks delicious – so colorful and healthy!

  12. Liz, glad you posted this again. I missed it before, and it’s just too good to miss! Making it today. Pinning and tweeting.

  13. Such a perfect summer salad – colorful and delicious!

  14. Love these make ahead easy peasy salads. A tex mex flavor explosion with delicious nutty quinoa. Love it! How are the renovations coming along? Take care

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