Description
This Chili Lime Quinoa Black Bean Salad is a fresh, colorful, and protein-packed salad made with fluffy quinoa, black beans, sweet corn, crisp bell peppers, creamy avocado, and a zesty homemade chili-lime vinaigrette. Perfect for meal prep, potlucks, healthy lunches, or easy weeknight dinners, this vibrant salad delivers bold Southwestern-inspired flavors in every bite.
Ingredients
Scale
For the Salad
- ¾ cup uncooked quinoa, rinsed
- 1½ cups water
- 1 sweet bell pepper, diced
- ¼ red onion, finely diced
- 1 cup grape or cherry tomatoes, halved
- 1 (15-ounce) can black beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
- 1 cup corn (fresh cooked, canned, or thawed frozen)
- 1 avocado, diced
- ¼ cup feta cheese or cotija cheese (optional)
For the Chili-Lime Vinaigrette
- 3 tablespoons avocado oil or olive oil
- Juice of 2 small limes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon fine salt
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
- In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 10–15 minutes until the water is absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and allow to cool completely.
- In a small bowl or mason jar, combine lime juice, oil, cumin, chili powder, garlic powder, and salt. Whisk or shake until well combined.
- In a large mixing bowl, combine cooled quinoa, bell pepper, red onion, tomatoes, black beans, cilantro, corn, and avocado.
- Pour the chili-lime vinaigrette over the salad and toss gently to coat.
- Taste and adjust seasoning with additional salt if desired.
- Garnish with extra cilantro, lime wedges, and optional feta or cotija cheese before serving.
Notes
- Cook the quinoa up to 2 days ahead for easy meal prep.
- Add avocado just before serving for the freshest texture.
- For extra heat, add a pinch of cayenne pepper or diced jalapeño.
- Omit the cheese for a vegan and dairy-free version.
- This salad tastes even better after chilling for 30 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern American
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 5 mg