Chili Lime Quinoa Black Bean Salad: The Ultimate Summer Side
A vibrant and refreshing quinoa black bean salad tossed in a zesty chili-lime vinaigrette, packed with fresh vegetables and perfect for summer meals or meal prep.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3/4 cup uncooked quinoa
- 1 1/2 cups water
- 1 medium bell pepper, diced
- 1/2 medium red or yellow onion, diced
- 1 cup grape tomatoes, sliced or halved
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup cilantro, loosely packed, chopped
- 1 cup frozen corn, thawed (or canned or grilled corn)
- 1 medium avocado, cubed
- 1/2 cup crumbled feta or Cotija cheese (optional)
- 1/3 cup avocado oil or olive oil
- 2 limes, juiced (about 1/4 cup)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon fine salt
- Pinch of cayenne pepper (optional)
Instructions
1. Rinse the quinoa under cold water using a fine mesh strainer.
2. In a medium saucepan, bring the quinoa and water to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 10–15 minutes until water is absorbed.
4. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and allow to cool.
5. In a small bowl or jar, whisk or shake together lime juice, oil, cumin, garlic powder, chili powder, salt, and cayenne.
6. In a large bowl, combine cooled quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado.
7. Pour the vinaigrette over the salad and toss to combine evenly.
8. Taste and adjust salt if needed, then garnish with extra cilantro or lime wedges if desired.
Notes
For best texture, let the quinoa cool completely before mixing the salad.
This salad can be made ahead and stored in the refrigerator for 3–4 days.
Add grilled chicken, shrimp, or tofu for extra protein.
Omit cheese to keep the recipe vegan and dairy-free.