Go Back
+ servings
Quinoa black bean salad in a glass serving bowl.

Quinoa black bean salad

This quinoa black bean salad is an easy, healthy side dish. Full of fresh ingredients hearty black beans and bright flavor thanks to the olive oil and lime vinaigrette. Makes a delicious main course for lunch as well and is easy to meal prep and take with you on the go.
5 from 2 votes
Print Pin
Course: Salad
Cuisine: American
Keyword: avocado, black beans, quinoa, Salad, southwest
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 7
Calories: 402kcal
Author: Maria

Ingredients

  • 2 cups uncooked quinoa (rinsed)
  • 2 cups vegetable broth
  • 14 ounces black beans (drained and rinsed)
  • ½ avocado (diced)
  • handful of cherry tomatoes
  • ½ red onion
  • cup chopped cilantro
  • 1 cup frozen sweet corn (rinse under warm water)
  • 1 tablespoon olive oil
  • ½ cup lime juice
  • Salt to taste

Instructions

  • Rinse off the quinoa to help get rid of the bitter coating on the quinoa.
  • Put quinoa and vegetable broth in the pressure cooker and cook on high for 4 minutes. Quick release when done (directions for stovetop and rice cooker in notes section below)
    2 cups uncooked quinoa, 2 cups vegetable broth
  • Let quinoa cool for 10-15 minutes. While you wait, move on to the next steps.
  • Chop up your tomatoes, onions and avocado into the same bite-sized pieces. Chop up cilantro and rinse frozen corn under warm water to thaw.
  • Add the cooled quinoa to a large mixing bowl, then add all of the rest of the ingredients to the quinoa and stir well, adding the avocado last so it doesn't get smushed. Salt to taste.
    14 ounces black beans, ½ avocado, handful of cherry tomatoes, ½ red onion, ⅓ cup chopped cilantro, 1 cup frozen sweet corn, 1 tablespoon olive oil, ½ cup lime juice, Salt to taste
  • Tastes great by itself, or over chopped romaine lettuce or kale massaged with some avocado and salt.

Video

Notes

To cook quinoa on the stove top
2 cups of quinoa, 4 cups of water and 1.5 tsp of veggie bouillon paste (or ½ tsp of salt)
Bring to a simmer and keep the lid off. Cook until water is absorbed - about 10-15 minutes.
Turn off heat and cover with a lid and let it sit for 5 minutes to fluff up the quinoa
To cook quinoa in a rice cooker:
2 cups of quinoa, 4 cups of water and 1.5 tsp of veggie bouillon paste (or ½ tsp of salt)
Close the lid and let the rice cooker do its magic.
Let it sit for 5 minutes in the rice cooker after it's done to fluff up the quinoa
Tastes great by itself, or over chopped romaine lettuce or kale massaged with some avocado and salt. Add in some cooked beats for even more flavor and nutrients
I also sometimes love adding english cucumber, bell peppers or olives

Nutrition

Nutrition Facts
Quinoa black bean salad
Amount per Serving
Calories
402
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Sodium
 
252
mg
11
%
Potassium
 
1291
mg
37
%
Carbohydrates
 
68
g
23
%
Fiber
 
12
g
50
%
Sugar
 
10
g
11
%
Protein
 
16
g
32
%
Vitamin A
 
1570
IU
31
%
Vitamin C
 
78
mg
95
%
Calcium
 
81
mg
8
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @DamnTastyVegan or tag #DamnTastyVegan!

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.