• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Our Salty Kitchen
  • Browse All Recipes
  • Season
    • Fall Recipes
    • Spring Recipes
    • Summer Recipes
    • Winter Recipes
    • Holiday Recipes
  • Diet
    • Gluten Free
    • Grain Free
    • Keto
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30 Recipes
  • Course
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Condiments and Sauces
    • Desserts
    • Cocktails
    • Main Dishes
    • Pasta
    • Salads
    • Side Dishes
    • Soups and Stews
  • Method
    • Instant Pot Recipes
    • Air Fryer
    • Slow Cooker
    • Grilling Recipes
    • Stir Fry
  • About
    • Let’s Collaborate!
    • Recipe Photography for Food Bloggers
    • Photography Portfolio
    • License Images
    • Contact Us
    • Privacy Policy
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Salads
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home » Meal Type » Salads » Southwestern Black Bean Quinoa Salad

    Southwestern Black Bean Quinoa Salad

    May 19, 2020 By Danielle Esposti 6 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Pinterest image for a southwestern quinoa salad recipe.
    Pinterest collage for a black bean quinoa salad with southwestern style flavors.
    Pinterest collage for a black bean quinoa salad with southwestern style flavors.
    Pinterest collage for a southwestern quinoa salad recipe.

    Southwestern flavors shine in this simple Black Bean Quinoa Salad with tangy cumin-lime dressing. It’s packed with flavor and colorful vegetables for a vegan and gluten free lunch or side dish that tastes amazing and will make you feel the same. 

    Jump to:
    • How to Make this Southwestern Quinoa Salad
    • Is Quinoa Gluten Free?
    • Do You Have to Refrigerate This Salad?
    • Is This Quinoa Salad Healthy?
    • Tips for Making This Recipe Perfectly
    • Make it Your Way
    • More Recipes You’ll Love
    • Recipe


    It takes a lot for Cameron to happily dive into a salad as a meal (especially one with quinoa!), but he did so happily and greedily in the case of this southwestern inspired black bean quinoa salad.

    This hearty salad is so fresh and colorful, packed with classic southwestern ingredients like cumin, black beans, and corn. It’s the perfect summer recipe – ideal for everything from meal prep for the week (it’s incredibly filling) to a side dish for picnics, potlucks and BBQs.

    A large serving bowl of southwestern black bean quinoa salad with a gold serving spoon.

    How to Make this Southwestern Quinoa Salad

    Quinoa salads are great for meal prep and quick lunches. Quinoa is high in fiber and protein, so tossing it with just about anything will fill you and keep you full. Classic southwestern flavors really shine in this recipe. Black beans add more protein, while a colorful array of vegetables add both punchy flavor and lots of vitamins.

    A collage showing how to make a southwestern style black bean quinoa salad with tomatoes, corn, and bell pepper.
    • Thoroughly rinse the dry quinoa, then combine with two cups of water in a small sauce pot. Bring to a simmer and cook for 15 minutes, or until all water is absorbed.
    • Let the quinoa sit for 5 minutes, then remove the lid and fluff with a fork.
    • Combine the black beans, lime juice, olive oil, cumin, and oregano. Toss well, then set aside and allow to marinate at room temperature while the quinoa cooks.
    • Combine the cooked quinoa with the black beans (and any residual dressing), bell pepper, cherry tomatoes, corn, scallions, and cilantro. Toss, then taste for seasoning. Adjust with salt and pepper to preference.

    Is Quinoa Gluten Free?

    Yes, quinoa is gluten free. While technically a seed, it’s typically classified as a grain and used in place of a variety of grains in gluten free salads and side dishes.

    Do You Have to Refrigerate This Salad?

    Because it contains no dairy, this salad can stand at room temperature for 2-3 hours, making it an ideal dish to take to potlucks and picnics or to serve at a BBQ.

    Is This Quinoa Salad Healthy?

    This is pretty much a superfood salad. It’s high in plant based protein and fiber from the quinoa and black beans, plus it’s loaded with vitamins and minerals from the colorful veggies. It’s completely vegan and gluten free, and with all the right elements for a delicious but well balanced meal.

    Tips for Making This Recipe Perfectly

    • Rinse the quinoa well before cooking it. It’s natural coating can be bitter if it’s cooked without rinsing.
    • Take care not to overcook the quinoa or it will become mushy.
    • Let the quinoa sit for 5 minutes after cooking. This helps to dry it out so it’s not clumpy.
    • Cut down on prep time by using pre-cooked quinoa.
    • Dice and chop the veggies into small evenly sized pieces so that they combine well and are easier to eat.
    Three bowls of vegan quinoa salad with black beans and southwestern seasonings.

    Make it Your Way

    It’s really easy to customize this recipe to your tastes with extra add-ins and substitutions.

    • Frozen corn is quick and easy, but fresh corn really amplifies the flavor, especially grilled corn. Substitute two ears of fresh, grilled corn as available.
    • Add heat:  add a minced jalapeno or small red chili pepper for heat. Feel free to substitute the bell pepper for one with a kick like a poblano or serrano pepper.
    • Use red or tri-color quinoa for an even more colorful salad.

    More Recipes You’ll Love

    • Mediterranean Chickpea Salad
    • Healthy No Mayo Potato Salad
    • Broccoli Quinoa Salad with Sunbutter Sauce
    • Orange Chicken Salad Meal Prep Bowls
    Three bowls of black bean quinoa salad with on a wood table with a blue patterned linen napkin.

    Did you make this Southwestern Black Bean Quinoa Salad? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A bowl of black bean quinoa salad on a wood table with a blue patterned linen napkin.

    Southwestern Black Bean Quinoa Salad

    5 from 1 vote
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    This black bean and quinoa salad is great for make ahead meals. Easy to make, it will keep well for up to 5 days and is great for easy lunches. Made without mayo, it's low in fat and full of fresh and healthy ingredients.
    Prep Time: 15 mins
    Cook Time: 25 mins
    Total Time: 40 mins
    Servings : 6 as a side dish
    Calories: 262

    Recommended Equipment

    • Small Sauce Pot
    • Fine mesh sieve
    • Large Mixing Bowl

    Ingredients

    • 1 c quinoa
    • 1 14.5-oz can black beans, drained and rinsed
    • 2 tbsp lime juice
    • 2 tbsp extra virgin olive oil
    • 1 tsp cumin
    • ½ tsp oregano
    • 1 medium orange bell pepper, diced to ½”
    • 1 pint cherry tomatoes, halved
    • 1 c frozen corn, thawed
    • 2 scallions, white and light green parts only, thinly sliced
    • ⅓ c chopped cilantro
    • kosher salt, to taste
    • cracked black pepper, to taste

    Instructions

    • Make the quinoa. Place the quinoa in a mesh strainer then rinse under cool running water until the foam subsides. Combine the rinsed quinoa with two cups of water in a small sauce pot. Bring the liquid to a boil over high heat, then reduce to low. Cover and cook 15 minutes, or until all water is absorbed. Remove the pot from heat and allow the quinoa to sit an additional 5 minutes. Remove the lid and fluff with a fork.
    • Combine the black beans, lime juice, olive oil, cumin, and oregano. Toss, then set aside and allow to marinate at room temperature while the quinoa cooks..
    • Combine the cooked quinoa with the black beans (be sure to scrape any marinade into the bowl), bell pepper, cherry tomatoes, corn, scallions, and cilantro. Toss, then taste for seasoning. Adjust with salt and pepper to preference.

    Notes

    • Thoroughly rinse the dry quinoa to remove it’s natural coating, which can taste bitter. 
    • Let the quinoa sit for 5 minutes after cooking. This helps to dry it out so it doesn’t clump.
    • Substitute 2 cups black beans cooked from dry. 
    • Storage:  in the fridge in the tightly sealed container for up to 5 days. 
    • Serving:  this salad can stand at room temperature for 2-3 hours. 

    Nutrition Information

    Calories: 262kcal (13%), Carbohydrates: 41g (14%), Protein: 10g (20%), Fat: 7g (11%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 85mg (4%), Potassium: 712mg (20%), Fiber: 7g (28%), Sugar: 4g (4%), Vitamin A: 37% (37%), Vitamin C: 65% (65%), Calcium: 22% (22%), Iron: 9% (9%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « Bramble Cocktail (Gin and Raspberry)
    Leftover Pulled Pork Tamale Pie »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    6 Comments
    Filed Under: Gluten Free, Salads, Side Dishes, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Susan

      August 07, 2021 at 12:19 am

      5 stars
      my only change was to use Arizona Dreaming spice blend (penzey’s spices–no affiliation). This was so good! Next time, I’ll add in some diced avocado. I had this on chopped romaine to add in a little more fiber and crunch.

      Reply

    Trackbacks

    1. Instant Pot Pinto Beans with Poblano Peppers | Our Salty Kitchen says:
      May 30, 2020 at 3:34 pm

      […] Southwestern Black Bean Quinoa Salad […]

      Reply
    2. Chili Lime Chicken | Our Salty Kitchen says:
      June 19, 2020 at 10:53 am

      […] it with our Tomato Corn Salad or Southwestern Quinoa Salad for a meal that’s light, fresh and seriously freaking delicious. If you’re looking for […]

      Reply
    3. Mediterranean Quinoa Salad | Our Salty Kitchen says:
      August 25, 2020 at 10:29 am

      […] Southwestern Black Bean Quinoa Salad […]

      Reply
    4. Mediterranean Chickpea Salad (with VIDEO!) | Our Salty Kitchen says:
      September 15, 2020 at 3:03 pm

      […] Black Bean Quinoa Salad […]

      Reply
    5. Instant Pot Quinoa (Perfect Every Time) | Our Salty Kitchen says:
      March 23, 2021 at 10:53 am

      […] Southwestern Black Bean Quinoa Salad […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Our Salty Kitchen! We create real food for real people. Our whole foods recipes are seasonal, locally sourced, and simply prepared. Learn More! 

    Footer

    ABOUT US      CONTACT US      PRIVACY POLICY 

    A collage of publication logos that have featured recipes and photography from Our Salty Kitchen.

    Footer

    Privacy

    Privacy Policy

    Let's ConnecT

    • Facebook
    • Instagram
    • Pinterest

    About Us

    Contact

    Copyright © 2023 Our Salty Kitchen

    426 shares