Tex-Mex Black Bean and Quinoa Salad with Lime Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and protein-packed quinoa salad with black beans, corn, and bell peppers dressed in a tangy lime vinaigrette. This mexican-inspired vegan (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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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. Let cool.
  2. 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.
  3. 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.
  4. Step 4: Pour the lime vinaigrette over the quinoa mixture and toss gently to coat all ingredients evenly.
  5. Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Frequently asked questions

How long does Tex-Mex Black Bean and Quinoa Salad with Lime Vinaigrette take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tex-Mex Black Bean and Quinoa Salad with Lime Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Tex-Mex Black Bean and Quinoa Salad with Lime Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tex-Mex Black Bean and Quinoa Salad with Lime Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tex-Mex Black Bean and Quinoa Salad with Lime Vinaigrette gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes