Quinoa and Black Bean Salad with Lime Vinaigrette

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 salad recipe (vegetarian), ready in about 25 minutes, pairs quinoa, black beans, 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

1 cup dry quinoa
1 cup cooked, drained and rinsed black beans
1/2 cup diced red bell pepper
1/4 cup chopped fresh cilantro
2 sliced green onions
3 tbsp lime juice
2 tbsp olive oil
1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp black pepper

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Instructions

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.
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.
Step 3: Transfer quinoa to a large bowl and let cool slightly.
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.
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.
Step 6: Pour the lime vinaigrette over the quinoa and beans mixture and toss gently to combine all ingredients evenly.
Step 7: Chill the salad in the refrigerator for at least 20 minutes before serving to allow flavors to meld.