Refreshing Quinoa Black Bean Salad (Printable)

Vibrant quinoa and black bean salad with crisp veggies and zesty lime dressing, perfect for a light, healthy dish.

# What You'll 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 Make It:

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 and fluff with a fork. Allow to cool to room temperature.
02 - In a large bowl, mix the cooled quinoa, black beans, diced bell pepper, halved cherry tomatoes, diced cucumber, chopped red onion, and chopped cilantro.
03 - Whisk together fresh lime juice, olive oil, honey or maple syrup, minced garlic, ground cumin, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad mixture and toss gently to combine evenly.
05 - Fold in diced avocado carefully just before serving to maintain texture and freshness.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes bright and alive, not like diet food, thanks to the lime and cilantro that wake up every bite.
  • You can make it ahead and it actually gets better as the flavors marry in the fridge.
  • It works as a main dish, a side, or even stuffed into a wrap the next day.
  • The textures—creamy avocado, crunchy cucumber, fluffy quinoa—keep it interesting from start to finish.
02 -
  • Rinse the quinoa before cooking or it can taste soapy from the natural coating called saponin.
  • Let the quinoa cool completely before mixing or the heat will wilt the vegetables and make everything soggy.
  • Don't add the avocado too early—it browns and loses its creamy texture if it sits in the dressing too long.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water—it brings out a subtle nutty flavor that makes a difference.
  • If your limes aren't very juicy, roll them firmly on the counter before cutting to release more juice.
  • Taste the salad after mixing and don't be afraid to add more salt, lime, or cumin until it sings.
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