Coconut-Lime Black Bean and Quinoa Salad

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

A refreshing vegan salad combining nutty quinoa, creamy coconut, and zesty lime for a wholesome, nutrient-packed meal. This latin american-inspired vegan (gluten free) ready in about 25 minutes pairs quinoa, water, black beans 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 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.

★ 4.2 (13 ratings) 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: 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 quinoa is tender and water is absorbed. Remove from heat and fluff with a fork.
  2. Step 2: While quinoa cooks, toast 1/4 cup unsweetened shredded coconut in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently to prevent burning.
  3. Step 3: In a large mixing bowl, combine the cooked quinoa, 1 can (15 oz) drained and rinsed black beans, 1/2 cup diced red bell pepper, 3 sliced green onions, 1/4 cup chopped fresh cilantro, and toasted coconut.
  4. Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated. Serve chilled or at room temperature.

Frequently asked questions

How long does Coconut-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 Coconut-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 Coconut-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 Coconut-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.

Is Coconut-Lime Black Bean and Quinoa Salad 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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