Travel-Friendly Quinoa and Black Bean Salad

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A nutritious, no-cook quinoa and black bean salad perfect for on-the-go meals or travel, packed with fresh vegetables and a zesty lime dressing. This Latin American-inspired vegan recipe, ready in about 15 minutes, pairs cooked quinoa, canned black beans, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, cooled cooked quinoa
• 1 cup, rinsed and drained canned black beans
• 1/2 cup, diced into 1/4-inch pieces red bell pepper
• 2, thinly sliced scallions
• 1/4 cup, chopped cilantro
• 3 tbsp, freshly squeezed lime juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp ground cumin
• 3/4 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 1 cup cooked quinoa, 1 cup rinsed and drained canned black beans, 1/2 cup diced red bell pepper, 2 thinly sliced scallions, and 1/4 cup chopped cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 3/4 tsp sea salt, and 1/4 tsp black pepper until well blended and fragrant.
3. Step 3: Pour the dressing over the quinoa and bean mixture and toss gently until all ingredients are evenly coated. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.