Refreshing Quinoa Black Bean Salad (Print Version)

Protein-packed quinoa and black bean salad with fresh veggies and zesty lime dressing, perfect for light meals.

# What You Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Beans

03 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables

04 - 1 red bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup fresh cilantro, chopped
09 - 1 avocado, diced

→ Dressing

10 - 3 tablespoons fresh lime juice (about 2 limes)
11 - 2 tablespoons olive oil
12 - 1 teaspoon honey or maple syrup
13 - 1 clove garlic, minced
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

# How-To Steps:

01 - Bring 2 cups of water to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat, fluff with a fork, and let cool.
02 - In a large bowl, mix cooled quinoa, black beans, red bell pepper, cherry tomatoes, cucumber, red onion, and cilantro.
03 - Whisk lime juice, olive oil, honey or maple syrup, garlic, ground cumin, salt, and black pepper in a small bowl until well emulsified.
04 - Pour dressing over salad mixture and toss gently to combine.
05 - Fold diced avocado carefully into the salad just before serving.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in half an hour and tastes even better the next day when the lime dressing soaks into every grain.
  • You get protein, crunch, and creaminess all in one fork without feeling weighed down.
  • Its endlessly flexible, so you can toss in whatever vegetables are begging to be used before they wilt.
02 -
  • Let the quinoa cool completely before mixing or the heat will turn your crisp vegetables into a soggy mess.
  • Add avocado only when you're ready to eat, otherwise it browns and looks dull by the time you serve it.
  • Rinse the quinoa thoroughly under cold water or the natural coating makes it taste bitter and ruins the whole dish.
03 -
  • Toast the cumin in a dry pan for 30 seconds before adding it to the dressing, the aroma becomes deeper and the flavor blooms in a way that raw cumin never will.
  • If your quinoa tastes bland, you probably didn't salt the cooking water, treat it like pasta and season generously from the start.
  • Squeeze the lime juice right before you whisk the dressing so it stays bright and lively instead of fading while you chop.
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