Quinoa Black Bean Salad (Printable)

A vibrant quinoa and black bean salad with fresh veggies and lime dressing, perfect for a healthy meal.

# 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

# Directions:

01 - Combine quinoa and 2 cups water in a medium saucepan. Bring to a boil, 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, salt, and black pepper in a small bowl until fully combined.
03 - In a large bowl, mix the cooled quinoa, black beans, cherry tomatoes, diced red bell pepper, cucumber, red onion, and chopped cilantro until evenly distributed.
04 - Pour the dressing over the salad mixture and toss gently to ensure all ingredients are coated.
05 - Fold in the diced avocado just before serving to maintain freshness. Season to taste and serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes better the next day when the flavors meld together in the fridge, making it perfect for packing lunches all week.
  • You can eat it straight from the bowl or stuff it into wraps, and it works either way without feeling like leftovers.
  • Every bite has different textures: creamy avocado, crisp vegetables, tender beans, and those little quinoa pops.
02 -
  • Rinsing quinoa is non-negotiable unless you enjoy a bitter, almost metallic aftertaste that no amount of lime can fix.
  • Adding avocado too early turns it brown and mushy, so always fold it in at the very end or store it separately for meal prep.
03 -
  • Toast the quinoa in a dry pan for a few minutes before cooking to deepen its nutty flavor and make it taste less like health food.
  • If your salad tastes flat, it probably needs more salt and acid, so add a pinch of sea salt and an extra squeeze of lime until it brightens.
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