Black Bean and Quinoa Salad

Black Bean and Quinoa Salad

It's time to try out this quick black bean and quinoa salad for a mid-week meal. The variation of the ingredients is endless - see below for Mediterranean and other takes on this delicious base recipe. You can even enjoy this recipe warm or cold. 

Cook Time:25 minutesServings:Servings: 4 


  • 1 cup quinoa
  • 3 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 ½ tsp salt
  • 1 tsp cumin
  • ½ red onion, minced
  • 1-2 jalapenos, minced
  • 1 red bell pepper, diced
  • 1 can black beans, drained and rinsed
  • ½ cup chopped cilantro or parsley
  • 1 avocado, cubed


  1. Cook quinoa according to package directions. Let cool completely.
  2. In a large bowl, whisk together lime juice, olive oil, salt, and cumin. Add red onion, jalapenos, and bell pepper and stir to combine. Add cooled quinoa, black beans, and herbs, and gently mix until thoroughly combined. Season with additional salt and pepper to taste.
  3. Refrigerate until ready to serve, and add the avocado just before serving.


Use cannellini or garbanzo beans in place of black beans, red wine vinegar or lemon juice instead of lime juice, omit cumin and jalapeno, use basil or parsley in place of cilantro, and add diced cucumber, halved grape tomatoes, and feta cheese.

Use a grain in place of quinoa – farro, barley, or brown rice.