Latin-Style Black Bean and Quinoa Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A vibrant, protein-packed salad combining nutty quinoa, seasoned black beans, and fresh vegetables tossed in a zesty citrus dressing. This latin american-inspired salads (vegetarian, gluten-free) ready in about 25 minutes pairs rinsed quinoa, water, (15 oz), drained and rinsed black beans 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.

Ingredients

• 1 cup rinsed quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed black beans
• 1 cup halved cherry tomatoes
• 1 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp fresh lime juice
• 2 tbsp orange juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

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 liquid is absorbed and quinoa is fluffy; remove from heat and fluff with a fork.
2. Step 2: In a large bowl, combine the cooked quinoa with 1 can (15 oz) drained and rinsed black beans, 1 cup halved cherry tomatoes, 1 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp orange 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 citrus vinaigrette over the quinoa mixture and toss gently until everything is evenly coated; chill for at least 20 minutes before serving to let flavors meld.