Quinoa Black Bean Salad (Printable version)

A colorful blend of quinoa, black beans, fresh vegetables, and lime dressing for a wholesome meal.

# What You'll 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 tsp ground cumin
13 - 1/2 tsp chili powder
14 - 1/2 tsp sea salt
15 - 1/4 tsp black pepper

# Directions:

01 - Combine 1 cup rinsed quinoa with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 12 to 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and 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 well combined.
03 - In a large bowl, mix cooled quinoa, black beans, halved cherry tomatoes, diced red bell pepper, diced cucumber, finely chopped red onion, and chopped cilantro.
04 - Pour the prepared dressing over the salad mixture and toss gently to ensure even coating.
05 - Fold diced avocado into the salad just before serving to prevent browning.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, yet feels intentional enough for company.
  • Cold salads like this one have saved my lunch routine—prep once, eat well all week.
  • The combination of protein from beans and quinoa means you actually feel satisfied, not like you're eating a side dish for dinner.
02 -
  • Avocado browns when it sits too long, so add it last—this rule learned the hard way after making salad at night for morning eating.
  • Rinsing quinoa matters more than you'd think, removing a bitter coating that surprises people expecting plain grain.
  • Lime juice must be fresh; bottled versions taste thin and won't wake up the vegetables the way real fruit does.
03 -
  • Whisk your dressing vigorously so the olive oil and lime juice form a temporary emulsion that coats everything evenly instead of pooling at the bottom.
  • Choose limes that feel heavy and slightly soft—they yield more juice and taste more fragrant than hard ones that've been sitting around.
  • Let the salad rest for several minutes after dressing so flavors integrate, but don't skip the fresh avocado at the end, which adds a luxurious finish.
Go back