Cilantro-Lime Black Bean and Quinoa Salad

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

A refreshing and protein-packed salad combining fluffy quinoa, black beans, and a zesty cilantro-lime dressing, perfect for a light lunch or side dish. This latin american-inspired vegetarian ready in about 25 minutes pairs quinoa, water, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water and drain. In a medium saucepan, bring 2 cups water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed and quinoa is fluffy; remove from heat and let cool.
  2. Step 2: In a large bowl, combine the cooled quinoa with 1 can (15 oz) rinsed and drained black beans, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, and 1/2 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 1/4 cup fresh lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  4. Step 4: Pour the dressing over the quinoa mixture and toss gently until evenly coated. Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.

Frequently asked questions

How long does Cilantro-Lime Black Bean and Quinoa Salad 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 Cilantro-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 quinoa from drying out.

Can I substitute ingredients in Cilantro-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 Cilantro-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.

What goes well with Cilantro-Lime Black Bean and Quinoa Salad?

Latin American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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