Cilantro-Lime Black Bean and Quinoa Salad with Avocado
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 (vegetarian, gluten free) ready in about 30 minutes pairs quinoa, rinsed, water, medium ripe avocado, diced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cilantro-Lime Black Bean and Quinoa Salad with Avocado 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 Cilantro-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 quinoa, rinsed from drying out.
Can I substitute ingredients in Cilantro-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 Cilantro-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 Cilantro-Lime Black Bean and Quinoa Salad with Avocado vegetarian?
Yes — this recipe is tagged vegetarian, 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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