Chili-Lime Black Bean and Quinoa Salad
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 salads (vegan, gluten free) ready in about 30 minutes pairs (170g) quinoa, water, medium, diced red bell pepper 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Chili-Lime Black Bean and Quinoa Salad take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chili-Lime Black Bean and Quinoa Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (170g) quinoa from drying out.
Can I substitute ingredients in Chili-Lime Black Bean and Quinoa Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chili-Lime Black Bean and Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chili-Lime Black Bean and Quinoa Salad vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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