Chili-Lime Black Bean and Quinoa Salad

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant salad combining nutty quinoa, hearty black beans, and a zesty chili-lime dressing for a refreshing and nutritious meal. This Latin American-inspired salad recipe (vegan, gluten free), ready in about 30 minutes, pairs quinoa, water, canned black beans, drained and rinsed 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 280 calories and feeds 4, 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.

Prep: 15 min Cook: 15 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

1 cup (170g) quinoa
2 cups water
1 can (15 oz) canned black beans, drained and rinsed
1 medium, diced red bell pepper
1/2 cup, chopped fresh cilantro leaves
3 tbsp fresh lime juice
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp chili powder
3/4 tsp salt
1/4 tsp black pepper
2 stalks, thinly sliced green onions

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Instructions

Step 1: Rinse 1 cup quinoa thoroughly under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
Step 2: In a large mixing bowl, combine the cooled quinoa, 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1/2 cup chopped fresh cilantro, and 2 thinly sliced green onions.
Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp chili powder, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
Step 4: Pour the dressing over the quinoa mixture and toss gently to combine all ingredients evenly. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.