Chili-Lime Black Bean and Quinoa Salad with Avocado

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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, protein-packed black bean and quinoa salad tossed in a zesty chili-lime dressing with creamy avocado and fresh cilantro. This Mexican-inspired vegan recipe (gluten free), ready in about 25 minutes, pairs quinoa, water, canned black beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

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

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Instructions

Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat 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 bowl, combine cooled quinoa, 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1 diced medium avocado, and 1/4 cup chopped fresh cilantro.
Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until well combined.
Step 4: Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated. Serve immediately or chill for 30 minutes to meld flavors.