I like to think of our recipe today as a mash-up of three of my favorite black bean recipes – Black Bean and Corn Salad, Southwest Quinoa Salad, and Texas Caviar. This is undoubtedly a great recipe if you are a fan of Southwest/Mexican flavors. The best part is that it is completely gluten-free, vegetarian, and vegan. And on your table in less than 30 minutes – no cooking required! If you are a fan of Healthy Salad Recipes like I am, this one is for ya!
Why You Should Make This Recipe
The best aspect of this Quinoa Black Bean Avocado Salad recipe is our shortcut approach. This recipe is based on the use of leftover quinoa – an easy ingredient to have at the ready in your fridge. I love it because it’s:
Ready in 20 minutes and most of the work is simply chopping and prepping the ingredients.An excellent way to use up that leftover quinoa I know you have hanging out in your fridge.Packed with superfoods like quinoa (a complete protein meaning that it contains all nine essential amino acids that our bodies cannot make on their own), black beans, and avocados.A great make-ahead salad with just a few minutes of advance prepEasy to double batch (or triple) to serve a large crowd and can be served room temperature or cold.Great as a side dish in smaller portions, or you can serve as a lighter main course.
Ingredients
The ingredient list for this black bean quinoa salad recipe comes together in two parts:
Zesty Lime Dressing: Gather together olive oil, garlic, lime, maple syrup, ground cumin, salt, and black pepper.
Don’t skimp on the olive oil! Heart-healthy fat like olive oil creates a luscious, super-addicting salad and helps your body absorb all the nutrients and phytochemicals from the quinoa and vegetables. I like to drizzle on an extra tablespoon or two at the very end for good measure.
Salad Ingredients: This is a balanced mix of the pantry and fresh ingredients. You will need cooked quinoa, canned black beans, fresh or canned corn, bell pepper, red onion, green onions, avocado, fresh cilantro, and/or parsley.
As I mentioned earlier, this salad recipe is a great way to use cooked quinoa, especially if you are like me; always cook some quinoa as a part of your meal prep, use some right away and freeze the rest for later. If you do not have any, please know that this recipe uses three cups cooked quinoa made from one cup quinoa (raw). Feel free to use one of my foolproof recipes for microwave quinoa, rice cooker quinoa, stove top quinoa or instant pot quinoa to make some in minutes. Grocery Tip: Packages of precooked quinoa are readily available in most grocery stores today, but these are usually made with low-quality cooking oils. When it comes to making your quinoa taste good, I think homemade is the best, especially if you cook it in vegetable or chicken broth. And if you need a refresher on how to rinse quinoa before cooking, I’ve got you covered!
How to Make
Let’s see how easy it is to make this black bean quinoa superfood salad from start to finish.
Variations
Add one or all of the following ingredients to really make this black bean quinoa salad your own and even take it to the next level. Here are a few flavorful variations/additions for you to try:
Crumbled Feta, Queso Fresco, or Cotija: A light sprinkle of salty crumbled feta cheese, queso fresco, or cotija adds a special creamy touch. Note the recipe will no longer be vegan.Tomatoes: A pint of sweet grape tomatoes is a nice touch during the summer. Sweet cherry tomatoes are easy to find all year round.Pinto, Kidney, or Cannellini Beans: Replace the black beans or add an additional can of any of your southwestern inspired beans.Grilled Chicken: If you have it, you can top it off with a piece of grilled chicken.Spicy: If you wouldn’t mind a bit of heat, add 1/2 teaspoon chili powder, cayenne pepper, or red pepper flakes into the lime salad dressing.
Storage & Make Ahead
To Store: This quinoa salad with black beans will last for up to 3 days in an airtight container in the fridge. Prep and assemble as directed, then enjoy it as a meal prep treat any craving hits.To Make Ahead: Place all the salad ingredients, except the fresh herbs, in a salad bowl. Make the vinaigrette separately and store it in a mason jar. The next day, place it in a large bowl, drizzle with the dressing, and sprinkle with the fresh herbs. Give it a toss and serve.Freezing: I do not recommend freezing the quinoa salad as the ingredients tend to get mushy.
More Recipes:
I think we can all agree that when packed with good-for-you ingredients like these, superfood quinoa salads are perfect when you need a healthy meal in less than 30 minutes. Here are a few more similar great salad recipes from the archives:
Kale Quinoa Avocado SaladCrunchy Thai Quinoa SaladQuinoa and Avocado SaladTabbouleh with QuinoaQuinoa and Lentil Salad
