Tex-Mex Black Bean and Quinoa Salad with Lime Vinaigrette

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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 and protein-packed quinoa salad with black beans, corn, and bell peppers dressed in a tangy lime vinaigrette. This Mexican-inspired vegan recipe (gluten free), ready in about 25 minutes, pairs quinoa, water, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Mexican cuisine 280 cal/serving

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Ingredients

1 cup, rinsed quinoa
2 cups water
1 can (15 oz), drained and rinsed black beans
1 cup fresh corn kernels
1 medium, diced red bell pepper
3, sliced green onions
1/3 cup chopped fresh cilantro
3 tbsp lime juice
2 tbsp olive oil
1 tsp ground cumin
1 tsp honey
1 tsp salt
1/2 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 fluffy. Let cool.
Step 2: In a large bowl, combine the cooled quinoa with 1 can drained and rinsed black beans, 1 cup fresh corn kernels, 1 diced red bell pepper, 3 sliced green onions, and 1/3 cup chopped fresh cilantro.
Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
Step 4: Pour the lime vinaigrette over the quinoa mixture and toss gently to coat all ingredients evenly.
Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.