Zesty Quinoa Salad with Black Beans

Recipe features

• Bright lime, cilantro, and jalapeño for a pop of flavor
• Made with black beans, quinoa, avocado, and vegetables for a simple salad
• Great for meal prep lunches, potlucks, picnics, or an easy side dish
• Vegan, oil-free, gluten-free, and easy to customize

Ingredient notes and substitutions

The black bean quinoa salad uses simple ingredients, but please see the recipe card below for the full list and the exact measurements.

Quinoa - White quinoa has the softest texture, but tri-color quinoa also works for a slightly chewier salad.  For more recipes with quinoa, try vegan quinoa chili or a roasted sweet potato bowl.

Fresh or frozen corn - If using frozen corn, thaw it first, then drain it well before adding it to the quinoa salad so it doesn't add extra liquid.  For other options, fresh corn or about 1 can of drained corn also works well.

Black beans - Use one can of drained and rinsed black beans or 1 ½ cups of cooked black beans.  They can also be replaced with pinto beans or chickpeas.

Cherry tomatoes - These work great since they hold their shape well and don't have many seeds. If you substitute with another type of fresh tomato that has a lot of seeds and is watery, you may want to de-seed the tomato to not add too much liquid to the salad. 

Red onion - I finely dice a red onion when adding it to the flavorful black bean quinoa salad.  If needed, you can leave this out or substitute it with green onions.

Red bell pepper - This can be substituted with a bell pepper of a different color or diced cucumbers.  Deseed Slicing cucumbers (garden cucumbers) to not add excess water to the salad.  If the cucumber is waxed, peel it.  English cucumbers and Persian cucumbers have small seeds and don't usually require deseeding.

Jalapeño - Remove the seeds and ribs to reduce heat or leave it out.  I prefer to finely dice it.  If you don't have jalapeños, try a pinch of red pepper flakes or just leave the jalapeño out.

Fresh cilantro - If you don't like cilantro, leave it out or try adding a little ground cumin and fresh garlic for extra flavor.

Fresh lime juice - This adds tanginess to our easy zesty quinoa salad.  Use a fresh lime for the best flavor.  For even more lime flavor, add a little lime zest.  If needed, you can substitute lime juice with lemon juice, but add to taste.

Avocado - Just like in guacamole, the lime juice will temporarily help prevent the avocado from browning.  Add the avocado just before serving for the freshest texture and color.

How to make zesty quinoa salad

1. Rinse the quinoa in a fine-mesh strainer, then cook ½ cup dry quinoa according to the package directions. Once it's done, remove from heat and let it sit covered for 5 minutes, fluff it with a fork, and cool it to room temperature.

2. Meanwhile, prep the remaining ingredients. If using frozen corn, thaw it first and drain it well before adding it to the salad.  The frozen corn can be thawed by placing it in a colander and running warm water over it.  Use your hands to break up any large frozen chunks.

3. Add the cooled quinoa, corn, black beans, cherry tomatoes, red bell pepper, red onion, jalapeño, cilantro, lime juice, salt, oregano, and garlic powder to a large bowl. Stir gently to combine.

4. If serving right away, gently fold in the diced avocado. If you're making it to enjoy later, wait to add the avocado until just before serving. Taste and adjust the seasoning, lime juice, or salt as needed.

Tips

• Let the quinoa cool before mixing the salad so the vegetables stay crisp.
• Drain the beans and corn well, so the salad doesn't get watery.
• If your tomatoes are very juicy, remove some of the seeds before adding them.
• Finely dice the red onion and jalapeño so you don't get big bites of either one.
• The cilantro stems have a lot of flavor, so finely chop the tender parts near the leaves and add them too.
• Remove the seeds and ribs from the jalapeño for less heat.
• For the best texture, add the avocado just before serving.
• Taste the salad before serving and add more lime juice or salt if needed to make the flavors pop.

Variations

Switch up the black bean corn quinoa salad with simple variations depending on what you have on hand.

• Make it spicier - Add extra jalapeño, leave in some of the seeds, or add a pinch of red pepper flakes.
• Use a different bean - Pinto beans or chickpeas work well instead of black beans.
• Try a different herb - If you don't like cilantro, use fresh parsley and substitute the lime juice for lemon juice, add to taste.
• Make it heartier - Add extra black beans or serve it with roasted sweet potatoes for a more filling meal.
• Change the citrus - Use lemon juice instead of lime for a different, bright, and tangy flavor.
• Swap the grain - If you don't have quinoa, try cooked brown rice for a similar salad.
• Add cumin - Add ground cumin to taste for a warmer, earthier flavor.

Serving suggestions

• For lunch - Enjoy the quinoa salad on its own, or pair it with fresh fruit, an easy fruit salad, or fresh vegetables and hummus.
• As a side dish - Pair it with veggie burgers, a cucumber hummus sandwich, or chickpea "tuna" salad with no mayo.
• For a bigger meal - Serve it with roasted sweet potatoes or more black beans.
• For potlucks, picnics, and cookouts - The salad travels well and can be served cold or at room temperature.
• For a picnic-style meal - Serve it with carrot cake bliss balls, apricot energy balls, blueberry lemon oatmeal cups, or raisin oatmeal bars.

Storage

Store leftover vegan quinoa salad in an airtight container in the refrigerator for 3 to 4 days. For the best texture, wait to add the avocado until you're ready to serve since it will brown and soften over time.

For meal prep, cook and cool the quinoa ahead of time.  Then combine it with the beans, corn, chopped vegetables, cilantro, and spices. Add the avocado just before serving so the salad stays fresher. If the salad has been chilled, stir it and add an extra squeeze of lime juice if you want to brighten it back up before serving.

Zesty quinoa salad FAQs