Quinoa Black Bean Salad (Print Version)

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

# What You Need:

→ Grains

01 - 1 cup quinoa (uncooked, rinsed)

→ Legumes

02 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 red bell pepper, diced
05 - 1 small cucumber, diced
06 - 1/2 small red onion, finely chopped
07 - 1/4 cup fresh cilantro, chopped
08 - 1 avocado, diced

→ Dressing

09 - 1/4 cup extra-virgin olive oil
10 - Juice of 2 limes
11 - 1 clove garlic, minced
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon black pepper

# How-To Steps:

01 - Combine quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and allow to cool to room temperature.
02 - Whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, sea salt, and black pepper in a small bowl until fully combined.
03 - In a large bowl, combine the cooled quinoa, black beans, cherry tomatoes, diced red bell pepper, diced cucumber, chopped red onion, and cilantro.
04 - Pour the dressing over the salad and gently toss to coat all ingredients evenly.
05 - Fold in the diced avocado just before serving to maintain freshness.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes even better the next day, making it your new best friend for packed lunches and forgotten Wednesdays.
  • The texture keeps everything interesting—creamy avocado, firm beans, fluffy quinoa, and snap from fresh vegetables in every bite.
  • You can actually feel good about what you're eating without it tasting like punishment.
02 -
  • Rinsing the quinoa is not optional—it genuinely changes whether this tastes fresh or bitter, and takes only thirty seconds of your time.
  • Add the avocado moments before serving, not hours before, or it will oxidize and disappoint you every single time.
  • This salad actually improves after sitting overnight in the fridge, as the grains soak up more flavor and everything melds together.
03 -
  • Save time by prepping all your vegetables the night before and keeping them separately, then just toss everything together when you're ready to eat.
  • If you're cooking for a crowd, multiply the dressing and salad components equally and let people add avocado themselves so everyone gets it exactly as fresh as they like it.
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