15-Minute Flavorful Black Bean Quinoa Salad
A refreshing and nourishing Black Bean Quinoa Salad tossed with crunchy vegetables, black beans, and a tangy lime-garlic dressing. This fiber-rich, protein-packed salad is quick to prepare, easy to customize, and perfect for lunch, dinner, or meal prep.
Equipment
- 1 large mixing bowl
- 1 small bowl for dressing
- 1 Cutting Board
- 1 Sharp knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 mixing spoon or spatula
Ingredients
For the Salad:
- 2 cups cooked quinoa chilled
- ½ small head red cabbage chopped (about 4 cups)
- ½ medium red onion diced
- 1 jalapeño diced (seeds removed for less heat)
- 3 green onions diced
- 1 15-ounce can black beans, drained and rinsed
- 1 bunch fresh cilantro chopped
For the Dressing:
- ⅓ cup avocado oil
- 2 cloves garlic minced
- 1 –2 limes juiced (to taste)
- 1 –2 tablespoons apple cider vinegar to taste
- 1 tablespoon maple syrup or agave nectar
- Salt and black pepper to taste
Instructions
- Prepare the Dressing Base: Begin by making the flavorful dressing that ties this salad together. In a small mixing bowl, pour in the avocado oil as your base—it provides healthy fats and a smooth, light texture. Add the freshly minced garlic, which infuses a sharp yet aromatic depth to the dressing. Garlic is best when minced finely, as this ensures its flavor is evenly distributed throughout the salad.
- Balance with Citrus and Acidity: Next, squeeze the juice of one lime directly into the bowl with the oil and garlic. Stir and taste—if you prefer more brightness, add the second lime. Follow this with the apple cider vinegar, starting with one tablespoon and adjusting up to two if you enjoy extra tang. These two acidic elements balance the richness of the oil while enhancing the freshness of the vegetables.
- Add a Touch of Sweetness: Drizzle in the maple syrup (or agave nectar, if you prefer). This small amount of natural sweetness doesn’t make the salad sugary but instead smooths out the sharp acidity and rounds off the dressing’s flavor. Stir well to combine and create a balanced mixture.
- Season to Perfection: Sprinkle in salt and freshly ground black pepper to taste. This step is important—season gradually, stir, and taste as you go. Remember that quinoa and black beans have mild flavors, so a well-seasoned dressing ensures the entire salad pops with flavor. Once you’re satisfied, set the bowl aside to allow the dressing flavors to meld while you prepare the vegetables.
- Chop and Prepare the Vegetables: On a sturdy cutting board, finely chop the red cabbage into thin shreds. This adds a satisfying crunch and beautiful color contrast. Dice the red onion into small, even pieces—its sharp bite balances the creaminess of quinoa. Carefully dice the jalapeño, removing the seeds if you prefer less heat, and chop the green onions into small slices for a mild oniony freshness. Lastly, chop the cilantro leaves, discarding thicker stems but keeping tender ones for added flavor.
- Combine Vegetables and Black Beans: Place all of the chopped vegetables into a large mixing bowl. Add the drained and rinsed black beans—these not only provide plant-based protein but also give the salad a hearty, satisfying texture. Toss everything lightly to distribute the ingredients evenly before adding the quinoa.
- Incorporate the Cooked Quinoa: Measure out two cups of cooked, chilled quinoa and gently fluff it with a fork to separate the grains before adding it to the bowl. Chilling the quinoa is important—it prevents the salad from becoming mushy and helps maintain a refreshing, crisp texture. Add the quinoa to the vegetables and beans, tossing gently to combine.
- Dress and Toss the Salad: Give the prepared dressing a quick stir, then drizzle it evenly over the salad mixture. Use a large spoon or spatula to toss everything together thoroughly, ensuring that every grain of quinoa and piece of vegetable is coated with the zesty, garlicky lime dressing. Toss gently but well, so the colors and textures remain vibrant without crushing the ingredients.
- Taste and Adjust Before Serving: Before serving, taste a spoonful of the salad. If it needs more acidity, add a splash of lime juice or vinegar. For extra richness, drizzle a touch more avocado oil. Adjust salt and pepper if needed. This final step ensures your salad has the perfect balance of flavors.
- Serve and Enjoy: You can serve the Black Bean Quinoa Salad right away at room temperature for a quick meal, or cover it and place it in the refrigerator to chill for about 30 minutes if you prefer a colder, more refreshing option. Garnish with extra cilantro or a few slices of jalapeño for a beautiful presentation. This dish can be enjoyed as a light main course, a nutritious side, or even packed into meal-prep containers for the week ahead.
Notes
- Use pre-cooked and chilled quinoa for the best texture—warm quinoa can make the salad soggy.
- If cooking quinoa fresh, let it cool completely before mixing, or refrigerate it to speed up the process.
- Rinsing quinoa before cooking removes its natural coating, which can taste bitter.
- Substitute green cabbage for red cabbage if preferred, though red adds more crunch and color.
- Adjust lime juice and vinegar gradually to achieve the perfect tangy balance for your taste.
- Fresh cilantro enhances the salad’s flavor; use both leaves and tender stems for maximum freshness.
- This salad keeps well in the fridge for 3–4 days in an airtight container.
- To maintain freshness over several days, store the dressing separately and toss before serving.
- For a heartier version, add extras like corn, avocado, or roasted vegetables.
- Perfect for meal prep, picnics, or potlucks, as the flavors deepen when chilled.
