Cilantro-Lime Black Bean and Quinoa Salad with Avocado

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

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 developed and reviewed.

A vibrant, protein-packed salad featuring black beans, fluffy quinoa, ripe avocado, and fresh cilantro dressed with a tangy lime vinaigrette. This Mexican-inspired Cinco de Mayo recipe (vegetarian, gluten free), ready in about 30 minutes, pairs quinoa, rinsed, 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: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 cup quinoa, rinsed
2 cups water
1 can (15 oz) canned black beans, drained and rinsed
1 medium ripe avocado, diced
1 medium red bell pepper, diced
1/2 cup fresh cilantro, chopped
1/4 cup lime juice
3 tbsp extra-virgin olive oil
1 tsp ground cumin
1 tsp salt
1/2 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 tender. Remove from heat and fluff with a fork; let cool slightly.
Step 2: In a large bowl, combine the cooked quinoa, 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1 diced medium avocado, and 1/2 cup chopped fresh cilantro.
Step 3: In a small bowl, whisk together 1/4 cup lime juice, 3 tbsp extra-virgin olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
Step 4: Pour the dressing over the quinoa mixture and toss gently to coat all ingredients well. Serve chilled or at room temperature.