This protein-packed quinoa black bean salad with a tangy lime dressing makes the perfect lunch and it’s also great for BBQs and potlucks! It’s a refreshing and nutritious dish that will leave you feeling satisfied and energized for hours.
Why This Recipe Works
Get ready to refresh your taste buds with our vibrant and nutritious quinoa black bean salad. Packed with nutty and fluffy quinoa, colorful bell peppers, sweet corn, juicy cherry tomatoes, and a zesty lime dressing, this recipe is a real winner!
It’s naturally vegan, gluten-free, dairy-free, nut-free, and soy-free.
Quinoa is the star ingredient that brings a delightful nuttiness and a satisfying texture to the salad. It’s not only delicious but also a great source of plant-based protein and essential nutrients, making it a wholesome addition to your meal.
Black beans provide this salad with even more protein and the combination of bell peppers, corn, and cherry tomatoes adds a burst of flavor, color, and crunch to every bite.
And let’s not forget about the zesty lime dressing—the perfect finishing touch. With its tangy and refreshing flavor, it brings a zing that ties all the ingredients together.
This quinoa black bean salad is not only incredibly tasty, but it’s also a powerhouse of nutrients. It’s a complete meal that offers a balance of protein, fiber, vitamins, and minerals—all essential for a well-rounded and nourishing diet.
Whether you’re seeking a light lunch, a satisfying dinner, or a vibrant side dish, this salad has got you covered. It’s versatile, easy to make, and it will keep you fueled and happy. I’ve already made it for BBQs and picnics so many times and it’s always a real crowd-pleaser!
Ingredients & Substitutions
- Quinoa – you could also replace it with cooked brown rice for a change.
- Black Beans – I used canned black beans. You could also use dried ones and cook them in your Instant Pot. You could replace them with kidney beans if you like.
- Corn – either frozen, canned, or fresh.
- Cherry Tomatoes – they are more aromatic than larger tomatoes.
- Bell Peppers – I used a yellow, a red, and a green bell pepper. Bell peppers are a great source of vitamin C.
- Cilantro – fresh. If you don’t like cilantro, substitute it with parsley or leave it out.
- Red & Green Onion
- Lime – freshly squeezed lime juice is full of vitamin C and antioxidants, and it’s packed with flavor. Avoid bottled lime juice if you can.
- Olive Oil – use organic, extra virgin olive oil for the best flavor.
- Spices – ground cumin and sweet paprika powder
- White Wine Vinegar – adds a nice tang.
- Maple Syrup – you could replace it with agave.
- Garlic – fresh garlic is a must in this recipe.
- Taco Seasoning – use your favorite spice blend.
- Black Pepper and Salt – to taste.
How To Make This Recipe
1. Step: Cook the quinoa. I usually make mine in the Instant Pot and it turns out perfect and fluffy every time. I cook it for 1 minute on high pressure and let the pressure release naturally for 12 minutes.
2. Step: Rinse and drain the black beans and the corn. Cut the cherry tomatoes into halves and the bell pepper into medium-sized pieces. Finely chop the cilantro. Chop the red onion. Cut the green onion into rings.
3. Step: Combine all ingredients in a large bowl.
4. Step: Make the dressing. Combine all ingredients in a small bowl and stir until combined.
5. Step: In a large bowl, combine the cooked quinoa, the vegetables and beans, and the dressing. Store the salad in the fridge until you serve it.
Recipe Notes
- The quinoa salad is also great with avocado. However, unfortunately the avocado will go bad pretty quickly. So add it just before serving the salad and make sure you don’t have any leftovers.
- I usually use frozen or canned corn for my salad because it’s super quick. But it’s even better with fresh corn if it’s available!
- I usually make my quinoa in the Instant Pot using the 1 minute high pressure method by Megan from Detoxinista.
Storage
Stored in an airtight container in the fridge, this salad will last up to 4 days, which makes it perfect for meal prep.
Cooking For A Larger Crowd?
You can easily double or triple the recipe!
Do You Want Some Extra Heat?
To add extra spice, you could throw in some jalapeño, chipotle, or sprinkle the salad with red pepper flakes before serving it.
Related Recipes
- Mexican Salad with Beans and Corn
- Lentil Salad
- One Pan Mexican Quinoa
- Mexican Street Corn Salad with Chipotle Dressing
- Mexican Pinwheels
- Vegan Burrito Bowl with Quinoa
I Love To Hear From You!
I hope you like this quinoa black bean salad as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Quinoa Black Bean Salad
Ingredients
For the Quinoa Salad:
- 1 cup quinoa
- 1 can black beans
- 1 1/2 cups corn
- 2 cups cherry tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1/2 cup cilantro
- 1 red onion
- 2 green onions
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- juice of 1/2 lime
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika powder
- 1 splash maple syrup
- 2 tablespoons water
- 2 cloves of garlic, minced
- salt, to taste
- black pepper, to taste
Instructions
- Cook your quinoa. I usually make mine in the Instant Pot and it turns out perfect and fluffy every time. I cook it with one cup of water for 1 minute on high pressure and let the pressure release naturally for 12 minutes.
- Rinse and drain the black beans and the corn. Cut the cherry tomatoes into halves and the bell pepper into medium-sized pieces. Finely chop the cilantro. Chop the red onion. Cut the green onion into rings.
- Combine all ingredients in a large bowl.
- Make the dressing. Combine all ingredients in a small bowl and stir until combined.
- In a large bowl, combine the cooked quinoa, the vegetables and beans, and the dressing. Store the salad in the fridge until you serve it.
Notes
- The quinoa salad is also great with avocado. However, unfortunately the avocado will go bad pretty quickly. So add it just before serving the salad and make sure you don't have any leftovers.
- Stored in an airtight container in the fridge, this salad will last up to 3 days.
- I usually use frozen or canned corn for my salad because it’s super quick. But it’s even better with fresh corn if it’s available!
- I usually make my quinoa in the Instant Pot using the 1 minute high pressure method by Megan from Detoxinista.
Stephen
This is a really solid salad! I made it with sliced up avocados on top and loved it. I think for the dressing you may want more than the recipe calls for, and personal preference is its a bit too heavy on peppers, so maybe just 2 instead of 3! I doubled the quinoa also to make it a bit more protein packed, and added some chili for a bit of kick :) Thanks for the recipe!