Go Back
A handheld smartphone photo of Quinoa Black Bean Salad in a shallow ceramic bowl, showcasing the glossy black beans and fluffy quinoa foundation.

Quinoa Black Bean Salad: The Ultimate Zesty High-Protein Bowl

This Quinoa Black Bean Salad features fluffy white quinoa, glossy black beans, and crunchy red peppers tossed in a zesty lime dressing. A vibrant, high-protein meal prep favorite that is both gluten-free and vegan-friendly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Lunch, Salad, Side Dish
Cuisine: American, Mexican-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup white quinoa 185g, uncooked
  • 2 cups water 480ml, for boiling
  • 1 can black beans 15 oz/425g, rinsed and drained
  • 1 cup sweet yellow corn 150g, fresh or canned
  • 1 large red bell pepper diced into small cubes
  • 1/2 small red onion minced or finely sliced
  • 1/2 cup fresh cilantro 15g, chopped
  • 2 wedges fresh lime for garnish
  • 1/4 cup extra-virgin olive oil 60ml
  • 3 tbsp fresh lime juice 45ml
  • 1/2 tsp ground cumin 1g
  • 1/2 tsp salt to taste

Equipment

  • 1 Medium Saucepan For cooking quinoa
  • 1 Fine Mesh Strainer For rinsing quinoa and beans
  • 1 Large Mixing Bowl For assembling the salad

Method
 

Prepare the Quinoa
  1. Rinse the white quinoa in a fine-mesh strainer. Combine with 2 cups (480ml) water in a saucepan, bring to a boil, then simmer covered for 15 minutes until water is absorbed.
  2. Remove from heat and let sit covered for 5 minutes. Fluff with a fork to ensure a light, non-clumpy texture.
Vegetable Prep and Dressing
  1. Dice the red bell pepper into small, uniform cubes and finely slice the red onion. Rinse the black beans until the water runs clear to ensure a glossy finish.
  2. In a small jar, combine olive oil, lime juice, cumin, and salt. Shake or whisk until emulsified and slightly thickened.
Final Assembly
  1. Place cooled quinoa, beans, corn, peppers, and onion in a shallow ceramic bowl. Pour dressing over and toss gently to achieve a light sheen. Garnish with chopped cilantro and lime wedges.

Notes

Wait for the quinoa to cool completely before adding the dressing to maintain the sheen.
Use fresh lime juice only for the best zesty flavor profile.