Black Bean & Quinoa Salad

  • 12 Ingredients
  • 40 Minutes
  • 6 Serving

Black Bean & Quinoa Salad
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  • 2 cups Quinoa

  • 3 1/2 cups Water

  • 1 cup Cilantro (chopped)

  • 2 cups. Black Beans (cooked)

  • 5 stalks. Green Onion (chopped)

  • 1 Jalapeno Pepper (small, seeded and finely diced)

  • 1 Red Bell Pepper (chopped)

  • 1/4 cup Extra Virgin Olive Oil

  • 1/2 cup Lime Juice

  • 1/4 tsp Chili Powder

  • 1 tsp Cumin

  • 1/2 tsp Sea Salt


  • Rinse quinoa in a fine mesh strainer. Place rinsed quinoa in a medium pot with the water and a pinch of sea salt. Bring to a boil, reduce heat, cover and let simmer for 15 – 20 minutes till all the water is absorbed​

  • Remove cooked quinoa from pot, place in a large bowl and let cool.

  • Combine olive oil, lime juice, cumin and sea salt in in a mason jar and shake until combined. Pour dressing over the cooled quinoa.

  • Add cilantro, green onions, jalapeño pepper, red bell pepper, black beans and toss again.

A Crowd Pleaser
I’ve been making this satisfying salad for several years and is the dish of choice for BBQs or potlucks – a real crowd pleaser! Serve this protein-packed salad alone or as a side dish. It’s even delicious cold, making it a great choice for packed lunches!

Refrigerate in an airtight container for up to three days.

No Black Beans
Use cooked lentils or chickpeas instead.