Low-Sodium Black Bean and Quinoa Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A refreshing, protein-packed salad combining fluffy quinoa, black beans, fresh vegetables, and a zesty citrus vinaigrette with minimal sodium. This Latin American-inspired salad recipe (low sodium, vegetarian), ready in about 25 minutes, pairs quinoa, rinsed, water, black beans, cooked or canned, rinsed 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.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, cooked or canned, rinsed
• 1 medium red bell pepper, diced
• 1 medium cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/3 cup orange juice, freshly squeezed
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp honey
• 3 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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 water is absorbed and quinoa is fluffy. Fluff with a fork and let cool.
2. Step 2: In a large bowl, combine the cooled quinoa, 1 can (15 oz) rinsed black beans, 1 diced red bell pepper, 1 diced cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 1/3 cup fresh orange juice, 2 tbsp lime juice, 1 tbsp honey, 3 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 tsp black pepper until emulsified and bright.
4. Step 4: Pour the citrus vinaigrette over the quinoa mixture and toss gently to combine. Chill for at least 30 minutes before serving to let flavors meld.