Name: Quinoa & Black Bean Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup quinoa (uncooked); 1 15-oz can black beans (drained and rinsed); 1 ½ cups English cucumber, quartered and sliced; 1 bell pepper, small dice (red, yellow or orange); 1 cup carrot, small dice (about 2 medium); ¼ cup sliced green onion (white and light green part only); ¼ cup chopped cilantro; ¼ cup olive oil; ¼ cup freshly squeezed lime juice (about 2 limes); 1 teaspoon ground cumin; 1 teaspoon fine-grain sea salt (or to taste); ⅛ teaspoon ground cayenne pepper (or to taste)

Jump to Recipe· 3.8 from 11 reviews

There is nothing quite as vibrant and satisfying as a homemade Quinoa & Black Bean Salad Recipe that bursts with fresh flavors, textures, and a wonderful balance of tangy and earthy notes. This dish is a joyful celebration of simple, wholesome ingredients like fluffy quinoa, tender black beans, crisp vegetables, and a zesty lime dressing, making it not only a nutritious powerhouse but also a perfect quick meal or side dish for any occasion. Whether you’re meal prepping for the week or looking to impress guests with a colorful, protein-packed salad, this recipe will quickly become a beloved staple in your kitchen.

Ingredients You’ll Need

A flat lay image shows fresh ingredients neatly arranged on a white marbled surface. At the top right, a round wooden board holds bright orange carrots, a light green cucumber, fresh green onions, and a bunch of green cilantro leaves. Below the board, there are two whole green limes side by side. Near the center, a clear glass bowl is filled with shiny black beans. To the right of the bowl, a white cup marked

The beauty of this Quinoa & Black Bean Salad Recipe lies in how straightforward and accessible the ingredients are. Each component plays a crucial role, from the nutty quinoa that forms the base to the fresh vegetables that add crunch and vibrant color, all tied together by a lively and fragrant citrus dressing.

1 cup quinoa (uncooked): The perfect gluten-free grain that cooks fluffy and light, serving as a hearty foundation for the salad.
1 15-oz can black beans (drained and rinsed): Adds creaminess and a rich source of protein to make this dish filling and nutritious.
1 ½ cups English cucumber, quartered and sliced: Brings cool, crisp texture and a refreshing bite to balance the flavors.
1 bell pepper, small dice (red, yellow or orange): Offers a burst of sweetness and vibrant color that makes the salad visually appealing.
1 cup carrot, small dice (about 2 medium): Contributes natural sweetness and firmness, creating a delightful textural contrast.
¼ cup sliced green onion (white and light green part only): Adds subtle sharpness and a mild onion aroma, enhancing the overall flavor.
¼ cup chopped cilantro: Packs an herbal punch with its fresh, citrusy notes that brighten the whole salad.
¼ cup olive oil: The rich, fruity oil creates a silky dressing that coats every ingredient perfectly.
¼ cup freshly squeezed lime juice (about 2 limes): Delivers zesty acidity that lifts all the flavors and adds a refreshing tang.
1 teaspoon ground cumin: Imparts warm, earthy undertones that complement the black beans beautifully.
1 teaspoon fine-grain sea salt (or to taste): Essential for enhancing and balancing all the savory elements.
⅛ teaspoon ground cayenne pepper (or to taste): Provides just a touch of heat to wake up the palate without overpowering the dish.

How to Make Quinoa & Black Bean Salad Recipe

Step 1: Cook the Quinoa

Begin by cooking your quinoa according to the package instructions, whether on the stovetop or in an Instant Pot for a quicker method. Cooking quinoa properly is key; it should be tender but maintain a slight bite. Once cooked, fluff it gently with a fork and transfer it to a large bowl to cool. Cooling the quinoa before adding other ingredients helps maintain a pleasing texture and prevents the salad from becoming mushy.

Step 2: Prepare the Vegetables and Beans

While the quinoa is cooking, take this opportunity to prep your fresh ingredients. Drain and rinse your canned black beans thoroughly to remove excess sodium and any canning residue. Then chop the cucumber, bell pepper, carrot, and green onion as described. This stage is where colors start to shine and textures begin to come together, so aim for evenly diced pieces for the best eating experience.

Step 3: Make the Dressing

Next, whisk together the olive oil, freshly squeezed lime juice, ground cumin, sea salt, and cayenne pepper in a small bowl or mason jar. This vibrant dressing is the secret weapon of this Quinoa & Black Bean Salad Recipe, infusing each bite with brightness and warmth. Shake or whisk thoroughly until the dressing emulsifies and looks cohesive.

Step 4: Combine and Toss

Once the quinoa has cooled and veggies are prepped, add the black beans, chopped cilantro, and vegetables to the bowl with quinoa. Pour the dressing over the top and gently toss everything together until well combined. This step ensures every grain and vegetable piece is dressed perfectly, making every spoonful flavorful and balanced.

Step 5: Let It Marinate

Though you can dive right in, letting your salad rest for about 30 minutes before serving gives it time to marinate and develop even deeper layers of flavor. The lime juice mingles with the cumin and cayenne while the cilantro infuses its herbal brightness. This little wait transforms a simple salad into something truly memorable.

How to Serve Quinoa & Black Bean Salad Recipe

A white bowl holds a colorful quinoa salad with three main layers visible: the bottom layer is pale, small quinoa grains; mixed on top are bright orange carrot cubes, dark black beans, round slices of green cucumber with a lighter center, and small pieces of red bell pepper. The salad looks fresh and finely chopped, sitting on a white marbled surface with two silver forks to the left and a lime wedge to the right. Part of another white bowl with the same salad is seen from the top right corner, and a beige cloth is partly visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding your favorite garnishes can personalize this salad wonderfully. A sprinkle of crumbled feta or cotija cheese offers a creamy, salty contrast, while a handful of toasted pumpkin seeds or sliced avocado introduces extra texture and richness. Fresh cilantro leaves or lime wedges on the side boost freshness and brightness when served.

Side Dishes

This salad pairs beautifully with a variety of dishes. Think grilled chicken or fish for a protein-rich meal, or serve alongside light soups or roasted vegetables for a well-rounded, colorful plate. It also shines at picnics and potlucks as a hearty, satisfying vegetarian option.

Creative Ways to Present

Want to impress? Serve the salad in halved bell peppers or scoop it into whole avocados for a stunning, edible bowl. Layer it with fresh greens to create a layered salad jar, perfect for on-the-go lunches. The Quinoa & Black Bean Salad Recipe is versatile and visually delightful, inviting creativity with every serving.

Make Ahead and Storage

Storing Leftovers

This salad stores wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making leftovers even more enjoyable. Just give it a quick stir before serving, and if it seems a little dry, add a splash of olive oil or lime juice to refresh it.

Freezing

Because of its fresh vegetables, this particular Quinoa & Black Bean Salad Recipe is not ideal for freezing. Freeze-thaw cycles may cause the cucumber, bell pepper, and carrot to lose their crispness and become mushy. It’s best to prepare only what you can eat within a few days for optimal freshness.

Reheating

Reheating isn’t necessary for this salad as it is intended to be enjoyed cold or at room temperature. However, if you prefer it slightly warm, gently heat just the quinoa portion before combining with the veggies and dressing. This preserves the crunchy texture and fresh zing that make this recipe so delightful.

FAQs

Can I use other beans instead of black beans?

Absolutely! While black beans are traditional in this recipe for their earthy flavor and texture, you can substitute with kidney beans, chickpeas, or even lentils. Just make sure whatever you use is well-cooked and rinsed if canned.

Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making this salad a fantastic option for those with gluten sensitivities or celiac disease. Just be sure the quinoa you purchase is labeled gluten-free to avoid cross-contamination.

How do I make this salad vegan?

This Quinoa & Black Bean Salad Recipe is already vegan as written! All the ingredients are plant-based, so it’s perfect for vegan and vegetarian diets without any modifications.

Can I prepare this salad ahead for a party?

Yes, this salad holds up well when made a few hours in advance, allowing the flavors to meld beautifully. Just keep it chilled and add any delicate garnishes like avocado right before serving to keep everything fresh and vibrant.

What if I don’t have fresh lime juice?

Fresh lime juice adds a bright, natural acidity, but if you don’t have it, you can substitute with fresh lemon juice in equal amounts. Bottled juices won’t give the same fresh flavor, so fresh citrus is highly recommended for best results.

Final Thoughts

This Quinoa & Black Bean Salad Recipe is a total game changer when it comes to quick, healthy, and delicious meals. Its vibrant mix of textures, lively dressings, and colorful ingredients make every bite a joy. I can’t wait for you to try it and see how easily it can become your go-to salad for any season or occasion.

Quinoa & Black Bean Salad Recipe

Ingredients You’ll Need