Half-Quinoa, Half-Black Bean Salad with Lime Vinaigrette

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

A vibrant vegetarian salad combining half quinoa, half black beans, tossed in a zesty lime vinaigrette for a fresh and filling meal. This latin american-inspired salads (vegetarian) ready in about 25 minutes pairs dry quinoa, cooked, drained and rinsed black beans, diced red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 dry quinoa thoroughly under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat.
  2. Step 2: 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.
  3. Step 3: Transfer quinoa to a large bowl and let cool slightly.
  4. Step 4: Add 1 cup cooked black beans (drained and rinsed), 1/2 cup diced red bell pepper, 1/4 cup chopped fresh cilantro, and 2 sliced green onions to the quinoa.
  5. Step 5: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
  6. Step 6: Pour the lime vinaigrette over the quinoa and beans mixture and toss gently to combine all ingredients evenly.
  7. Step 7: Chill the salad in the refrigerator for at least 20 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Half-Quinoa, Half-Black Bean Salad with Lime Vinaigrette 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 Half-Quinoa, Half-Black Bean Salad with Lime Vinaigrette?

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 dry quinoa from drying out.

Can I substitute ingredients in Half-Quinoa, Half-Black Bean Salad with Lime Vinaigrette?

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 Half-Quinoa, Half-Black Bean Salad with Lime Vinaigrette 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 Half-Quinoa, Half-Black Bean Salad with Lime Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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