Spiced Black Bean and Quinoa Salad

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 drafted and published.

A vibrant salad of black beans and quinoa tossed with a smoky cumin-lime dressing, perfect as a refreshing and protein-packed meal. This Latin American-inspired salad recipe (vegan, gluten free), ready in about 25 minutes, pairs quinoa, water, black beans 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 270 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 270 cal/serving

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Ingredients

1 cup, rinsed quinoa
2 cups water
1 can (15 oz), drained and rinsed black beans
1 medium, diced red bell pepper
3, thinly sliced green onions
1/4 cup, chopped fresh cilantro
3 tbsp, fresh lime juice
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper

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Instructions

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 tender. Fluff with a fork and let cool.
Step 2: In a large mixing bowl, combine cooled quinoa with 1 can (15 oz) drained and rinsed black beans, 1 diced red bell pepper, 3 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until well combined and fragrant.
Step 4: Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated. Chill for 30 minutes before serving to allow flavors to meld.