Census Bowl: Multicultural Grain Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, nutrient-packed salad celebrating U.S. racial and ethnic diversity, featuring quinoa, black beans, and a citrus-tahini dressing. This mediterranean-inspired salads (vegan, gluten-free) ready in about 35 minutes pairs quinoa, (15 oz) black beans, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 1 can (15 oz) black beans
• 1 cup cherry tomatoes
• 1/2 cup cucumber
• 1/2 cup red bell pepper
• 1/4 cup red onion
• 1/4 cup fresh cilantro
• 3 tbsp tahini
• 2 tbsp fresh lime juice
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1 tsp lemon zest
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse quinoa under cold water for 1 minute, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy; let sit covered for 5 minutes, then fluff with a fork.
2. Step 2: Drain and rinse black beans in a colander, then add to a large bowl with 1 cup cherry tomatoes (halved), 1/2 cup diced cucumber (peeled), 1/2 cup diced red bell pepper, and 1/4 cup finely chopped red onion.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lime juice, 1 tbsp maple syrup, 1/2 tsp garlic powder, 1 tsp lemon zest, 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper until smooth and creamy.
4. Step 4: Add the quinoa to the bowl with vegetables, pour the dressing over, and toss gently until evenly coated; chill for 30 minutes before serving to meld flavors.