Vegan Black Bean and Quinoa Salad
A vibrant cold salad featuring cooked quinoa and black beans dressed in a tangy lime vinaigrette with fresh veggies for a nutritious vegan meal. This latin american-inspired vegan ready in about 25 minutes pairs quinoa, rinsed, water, black beans, cooked and drained for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1/2 cup black beans, cooked and drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red bell pepper, diced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a small saucepan, combine 1/2 cup rinsed quinoa and 1 cup water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and fluff with a fork, then let cool to room temperature.
- Step 2: In a large bowl, combine 1/2 cup cooked black beans, 1/2 cup halved cherry tomatoes, 1/4 cup diced red bell pepper, and 2 tbsp chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp cumin powder, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
- Step 4: Add the cooled quinoa to the bowl with vegetables and beans, pour the dressing over, and toss gently until everything is evenly coated.
- Step 5: Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Black Bean and Quinoa Salad 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 Vegan Black Bean and Quinoa Salad?
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, rinsed from drying out.
Can I substitute ingredients in Vegan Black Bean and Quinoa Salad?
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 Vegan Black Bean and Quinoa Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Vegan Black Bean and Quinoa Salad?
Latin American vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
