Vegetarian Mexican Black Bean and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vibrant and nutritious salad with black beans, quinoa, corn, and fresh vegetables dressed in a zesty lime-cilantro vinaigrette. This mexican-inspired salads (vegetarian) ready in about 25 minutes pairs rinsed quinoa, water, drained and rinsed canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 1.5 cups, drained and rinsed canned black beans
• 1 cup (fresh or frozen) corn kernels
• 1 medium, diced red bell pepper
• 1/4 cup finely diced red onion
• 1/2 cup chopped cilantro leaves
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

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. Remove from heat and let cool.
2. Step 2: In a large bowl, combine 1.5 cups drained and rinsed black beans, 1 cup corn kernels, 1 medium diced red bell pepper, 1/4 cup finely diced red onion, and 1/2 cup chopped cilantro.
3. Step 3: Whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper in a small bowl until emulsified.
4. Step 4: Add the cooled quinoa to the vegetable mixture and pour the dressing over it. Toss gently to combine all ingredients thoroughly.
5. Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.