Quinoa Black Bean Salad

This quinoa black bean salad makes the perfect lunch and it’s also a great for BBQs and potlucks! It’s so easy, entirely vegan, and super healthy! 

I can’t get enough of fresh and healthy salads lately and this quinoa salad is one of my absolute favorites! The recipe couldn’t be much easier and it’s packed with delicious Mexican flavors!

If you like Mexican food as much as we do around here, I’m sure you will love this Mexican quinoa salad! 

What You Need For This Quinoa Black Bean Salad: 

You should be able to find all of the ingredients for this quinoa salad in any regular grocery story. No hard to find ingredients required! 

You need: 

• quinoa
• canned black beans
• corn (either frozen, canned, or fresh) 
• cherry tomatoes
• a yellow, a red, and a green bell pepper
• fresh cilantro
• a red onion
• green onions
• a lime
• olive oil
• ground cumin
• paprika powder
• white wine vinegar
• maple syrup 
• garlic
• taco seasoning 
• black pepper and salt 

As always, you can find the full ingredient list in a separate, printable recipe box at the end of this post. 

How To Make This Mexican Quinoa Salad 

As I’ve already said, the recipe couldn’t be much easier! 

STEP 1: Cook your quinoa. I usually make mine in the Instant Pot and it turns out perfect and fluffy every time. I cook it for 1 minute on high pressure and let the pressure release naturally for 12 minutes. 

STEP 2: Rinse and drain the black beans and the corn. Cut the cherry tomatoes into halves and the bell pepper into medium-sized pieces. Finely chop the cilantro. Chop the red onion. Cut the green onion into rings. 

STEP 3: Combine all ingredients in a large bowl. 

STEP 4: Make the dressing. Combine all ingredients in a small bowl and stir until combined. 

STEP 5: In a large bowl, combine the cooked quinoa, the vegetables and beans, and the dressing. Store the salad in the fridge until you serve it. 

Recipe Notes: 

• The quinoa salad is also great with avocado. However, unfortunately the avocado will go bad pretty quickly. So add it just before serving the salad and make sure you don’t have any leftovers. 
• Stored in an airtight container in the fridge, this salad will last up to 3 days. 
• I usually use frozen or canned corn for my salad because it’s super quick. But it’s even better with fresh corn if it’s available! 
• I usually make my quinoa in the Instant Pot using the 1 minute high pressure method by Megan from Detoxinista. 

More Vegan Mexican Recipes You Might Like: 

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this quinoa black bean salad as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina

Quinoa Black Bean Salad

This quinoa black bean salad makes the perfect lunch and it’s also a great for BBQs and potlucks! It’s so easy, entirely vegan, and super healthy! 

Print Pin Rate

Course: Salad

Cuisine: American, Mexican

Keyword: Mexican quinoa salad, quinoa black bean salad, vegan quinoa salad

Prep Time: 10 mins

Cook Time: 13 mins

Servings: 8 servings

Calories: 205kcal

Author: Sina

Ingredients

For the Quinoa Salad:

• 1 cup quinoa
• 1 can black beans
• 1 1/2 cups corn
• 2 cups cherry tomatoes
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1/2 cup cilantro
• 1 red onion
• 2 green onions

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• juice of 1/2 lime
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika powder
• 1 splash maple syrup
• 2 tablespoons water
• 2 cloves of garlic, minced
• salt, to taste
• black pepper, to taste

Instructions

• Cook your quinoa. I usually make mine in the Instant Pot and it turns out perfect and fluffy every time. I cook it with one cup of water for 1 minute on high pressure and let the pressure release naturally for 12 minutes. 

• Rinse and drain the black beans and the corn. Cut the cherry tomatoes into halves and the bell pepper into medium-sized pieces. Finely chop the cilantro. Chop the red onion. Cut the green onion into rings.

• Combine all ingredients in a large bowl. 

• Make the dressing. Combine all ingredients in a small bowl and stir until combined. 

• In a large bowl, combine the cooked quinoa, the vegetables and beans, and the dressing. Store the salad in the fridge until you serve it. 

Notes

• The quinoa salad is also great with avocado. However, unfortunately the avocado will go bad pretty quickly. So add it just before serving the salad and make sure you don’t have any leftovers. 
• Stored in an airtight container in the fridge, this salad will last up to 3 days. 
• I usually use frozen or canned corn for my salad because it’s super quick. But it’s even better with fresh corn if it’s available! 
• I usually make my quinoa in the Instant Pot using the 1 minute high pressure method by Megan from Detoxinista. 

Nutrition

Calories: 205kcal | Carbohydrates: 33g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 497mg | Fiber: 6g | Sugar: 4g | Vitamin A: 906IU | Vitamin C: 70mg | Calcium: 32mg | Iron: 2mg

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