Chili-Lime Black Bean and Quinoa Salad with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 25 minutes pairs rinsed quinoa, water, medium, diced red bell pepper 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 a quick salad or grain on the side. 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Chili-Lime Black Bean and Quinoa Salad with Avocado take to make?

Total time is about 25 minutes (10 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 with Avocado?

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 rinsed quinoa from drying out.

Can I substitute ingredients in Chili-Lime Black Bean and Quinoa Salad with Avocado?

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 with Avocado 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 with Avocado 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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