Mediterranean Quinoa Salad with Mexican Black Beans and Asian Sesame Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A vibrant mix of quinoa, black beans, and Mediterranean vegetables, tossed with a sesame-based dressing for a fusion of flavors. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs quinoa, black beans, cherry tomatoes 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 320 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
• 1 can (15 oz) black beans
• 1 cup cherry tomatoes
• 1 medium cucumber
• 1/2 cup kalamata olives
• 2 tbsp sesame seeds
• 2 tbsp soy sauce
• 1 tbsp rice vinegar

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water in a fine mesh strainer to remove saponins. Transfer to a medium saucepan with 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is fully absorbed and quinoa is fluffy with individual grains. Remove from heat and let rest for 5 minutes. Tip: Fluff with a fork to separate grains and avoid sogginess.
2. Step 2: Dice 1 cup cherry tomatoes into 1/2-inch cubes and julienne 1 medium cucumber into thin matchsticks. Rinse 1/2 cup kalamata olives under cold water and pat dry with paper towels. Transfer all vegetables to a large bowl, then add 1 can (15 oz) black beans (drained and rinsed in a colander). Tip: Rinsing beans removes excess sodium and improves texture.
3. Step 3: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 2 tbsp sesame seeds. Drizzle 1-2 tbsp olive oil over the dressing and whisk until emulsified. Tip: Olive oil helps bind the dressing and adds richness.
4. Step 4: Pour the dressing over the quinoa and vegetable mixture. Use tongs to toss until all ingredients are evenly coated and glossy. Transfer to an airtight container, cover, and refrigerate for 30 minutes to allow flavors to meld. Tip: Chilling enhances the contrast between the crisp vegetables and creamy quinoa.
5. Step 5: Before serving, stir in 2 tbsp sesame seeds (if not already added) for extra crunch. Taste and adjust seasoning with additional soy sauce or vinegar if needed. Serve chilled, garnished with extra sesame seeds if desired.