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Colorful black bean quinoa salad with fresh vegetables and dressing

Black Bean Quinoa Salad

A vibrant and nutritious salad packed with flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the vinaigrette
  • 1/4 cup lime juice (about 1 lime)
  • 1/4 cup olive oil
  • 1 Tbsp. olive oil
  • 1 Tbsp. honey Can be replaced with maple syrup for a vegan option.
  • 1/2 tsp. sea salt
  • 1/8 tsp. black pepper
For the salad
  • 1 cup uncooked quinoa Rinse under cold water before cooking.
  • 2 cups vegetable broth (optional, can use water)
  • 2 15–oz. cans black beans Drain and rinse before adding.
  • 1/2 cup sliced green onion
  • 1 cup chopped cilantro
  • 1 cup crumbled cotija cheese Can substitute feta cheese or a dairy-free alternative.

Method
 

Cooking Quinoa
  1. Add quinoa and 2 cups of broth to a pot. Cook according to package instructions. Once done, remove quinoa from heat and let it sit for 5 minutes.
Making the Vinaigrette
  1. In a large bowl, add lime juice, olive oil, minced shallot, honey, sea salt, and black pepper. Whisk until well combined.
Preparing Ingredients and Assembling Salad
  1. Prepare other ingredients: Drain and rinse black beans, chop cilantro, and crumble cotija cheese.
  2. Fluff the quinoa with a fork and add it to the bowl with the vinaigrette. Then, add the beans, cilantro, and cotija cheese. Toss everything together gently.
Chilling
  1. Chill the salad for at least an hour before serving to let the flavors meld.

Notes

This salad can be stored in an airtight container in the fridge for up to 3 days. Stir before serving after being stored. Feel free to add other ingredients like diced bell peppers, corn, or avocado for extra flavor. For a tropical twist, add diced mango or pineapple.