Description
A vibrant and refreshing Chili Lime Quinoa Black Bean Salad that’s vegan, gluten-free, and easy to prepare. This nutritious salad combines protein-rich quinoa and black beans with fresh vegetables and a zesty chili lime vinaigrette, making it perfect as a light lunch or side dish.
Ingredients
Salad
- 3/4 cups uncooked quinoa
- 1 1/2 cup water
- 1 medium bell pepper, diced
- ½ medium red or yellow onion, diced
- 1 cup grape tomatoes, sliced or halved
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup loosely packed cilantro, stems removed and roughly chopped
- 1 cup frozen corn, thawed (or canned/grilled corn)
- 1 medium avocado, cubed
- 1/2 cup crumbled feta or Cotija cheese, optional (omit for dairy-free and vegan)
Vinaigrette
- 1/3 cup avocado oil or olive oil
- 2 limes, juiced (about ¼ cup)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon fine salt
- Pinch of cayenne (optional – for extra heat)
Instructions
- Prepare the quinoa: Rinse 3/4 cup uncooked quinoa thoroughly under cold water using a fine mesh strainer. In a medium saucepan, bring 1 1/2 cups water and the rinsed quinoa to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 10-15 minutes until all water is absorbed. Remove from heat, keep covered, and let it sit for 5 minutes. Fluff the quinoa with a fork and set aside to cool. This step can be completed a day or two ahead for convenience.
- Prepare the vinaigrette: In a small bowl or a mason jar with a lid, combine the lime juice, avocado or olive oil, ground cumin, garlic powder, chili powder, fine salt, and a pinch of cayenne if desired. Whisk or shake vigorously until all ingredients are well combined. Set aside.
- Assemble the salad: Once the quinoa has cooled, transfer it to a large mixing bowl. Add the diced bell pepper, diced onion, sliced grape tomatoes, rinsed black beans, chopped cilantro, thawed corn, and cubed avocado. Pour the prepared vinaigrette over the salad and toss gently but thoroughly to evenly coat all ingredients. Taste and adjust salt if needed.
- Garnish and serve: Optionally garnish the salad with additional fresh cilantro leaves and lime wedges. Serve immediately or chill for later use.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
Notes
- Quinoa can be cooked ahead of time and stored in the fridge for up to 2 days before assembling the salad.
- For a dairy-free and vegan version, omit the feta or Cotija cheese.
- You can substitute frozen corn with canned or freshly grilled corn according to availability and preference.
- Add the cayenne powder sparingly to control the heat of the vinaigrette.
- This salad is great for meal prep and travels well for packed lunches or picnics.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
