Quinoa and Black Bean Salad
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This quinoa and black bean salad is quick, easy, and full of wholesome veggies. It’s so satisfying, it’s perfect for lunch or dinner!
Salads are no longer just for sides and apps.
This quinoa black bean salad will leave you feeling full and nourished, one tasty bite at a time.
One bowl packs healthy goodies like quinoa, black beans, colorful, crunchy veggies, and creamy avocado slices tossed with salsa, sour cream, and ranch dressing.
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This healthy quinoa salad recipe proves quinoa is anything but boring! If you have leftovers, transform them into cilantro lime quinoa that tastes like Cafe Rio’s, or use them for vegetarian stuffed peppers.
Why You’ll Love This Quinoa and Black Bean Salad Recipe
- This black bean quinoa salad will leave you feeling satisfied and can be a standalone dish. Who said salads can’t be filling?
- Showcasing a mix of colors, hearty textures, and delicious flavors, this quinoa black bean salad makes it easy to bump up your vegetable intake.
- This quinoa & black bean salad is perfect for customization. Use your favorite dressing, add more nutritious produce, or get creative with salad ingredient swaps.
Ingredients And Substitutions
Uncooked quinoa and water – The water might cook out quicker than you think, so keep your eye on it to avoid ending up with burnt quinoa!
Black beans – We’ll use canned beans for convenience in this homemade quinoa salad!
Mixed spring greens, grape tomatoes, bell pepper, edamame, red onion, green onions, and avocado – The produce to use is up to you! This combination is already satisfying and yummy, but you can always experiment. Try your black bean and quinoa salad with fresh corn/frozen corn kernels, sweet potatoes, fresh cilantro, green chiles, and mangoes!
Salt and black pepper – To enhance the flavor profile of the quinoa and black bean salad. Depending on your dressing, you might also like cumin and maple syrup to adjust the taste of the quinoa and bean salad.
Salsa, vegan sour cream, and vegan ranch dressing – The mix-ins, extra toppings, and dressing are up to you! Fresh lime juice, red pepper flakes, and vegan feta cheese will also be amazing for extra flavor and texture.
Tips For Making This Recipe
Make a Big Batch
Feel free to double or triple the ingredients to feed a crowd! This black bean and quinoa salad recipe serves 2 people.
Make-Ahead Tips
For the best flavor and texture, make this quinoa & black bean salad no more than a day or two ahead. You can assemble the veggies and cook the quinoa in advance, but only add the black beans, quinoa, and toppings right before serving.
Try a Different Dressing
Don’t stop at ranch. This quinoa bean salad will also taste amazing with a balsamic vinaigrette or even an avocado cream sauce!
Quinoa Black Bean Salad Recipe FAQs
What is the best type of quinoa for this quinoa and black bean salad recipe?
You can use any color of quinoa for this quinoa black bean salad recipe. We opted for white quinoa for its tender texture, but red and tricolor quinoa will also work.
Do I have to rinse my quinoa?
Yes! Rinse quinoa before cooking to remove the coating that gives it a bitter flavor.
How do you store leftover quinoa salad?
You can store your leftover salad in an airtight container in the fridge for 2 to 3 days. However, the veggies don’t stand up well to freezing!
What is a good substitute for quinoa and black beans?
You can use cooked barley or farro if you don’t have quinoa. For black beans, feel free to substitute with pinto or kidney beans.
What pairs well with quinoa and black bean salad?
Serve this black bean quinoa salad with a vegan black bean burger, breaded mushrooms, or jackfruit tacos for a hearty and satisfying plant-based meal.
More Delicious Vegan Salad Recipes
- Copycat Cafe Rio Veggie Salad with Vegan Creamy Cilantro Dressing
- Spiced Chickpea Kale Salad with Lemon Cashew Dressing
- Green Bean Salad
- Vegan Potato Salad
- Vegan Cobb Salad
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Quinoa and Black Bean Salad
Equipment
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup water
- 3 to 4 cups mixed spring greens
- 14.5 oz black beans, drained and rinsed
- 1 cup grape tomatoes, halved
- 1/2 bell pepper, diced (I used orange, but you can use any color)
- 1/2 cup edamame, cooked and shelled
- 1/4 cup red onion, diced
- 2 green onions, sliced
- 1 avocado, diced
- Salt to taste
- Pepper to taste
- Salsa (optional for topping)
- Vegan sour cream (optional for topping)
- Vegan ranch dressing
Instructions
- Add the quinoa and water to a saucepan and bring to a boil. Lower to a light simmer and cover for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
- Toss the remaining ingredients together in a large bowl.
- Add in the cooked quinoa and toss to combine. Serve quinoa and black bean salad with any toppings and dressing you like!
Notes
- Feel free to double or triple the ingredients to feed a crowd! This black bean and quinoa salad recipe serves 2 people.
- For the best flavor and texture, make this quinoa & black bean salad no more than a day or two ahead. You can assemble the veggies and cook the quinoa in advance, but only add the black beans, quinoa, and toppings right before serving.
- Don’t stop at ranch. This quinoa bean salad will also taste amazing with a balsamic vinaigrette or even an avocado cream sauce!
