Quinoa Black Bean Salad with Cilantro and Lime
This Quinoa Black Bean Salad with Cilantro and Lime is a healthy, high-protein and high-fiber vegan side dish with just five ingredients, including salt!
If you didn't already know that quinoa is packed with protein, fiber and all of the essential amino acids, then get to know my favorite grain with my Quinoa 101 post.
But that's not all this healthy ancient grain has to offer. It's also naturally nutty and fluffy and absorbs flavors beautifully. That's why I had to include it in this new recipe for black bean salad. Instead of loading the bean salad up with, well, more beans, I decided to add a different vegan protein source: quinoa, of course.
The result is a super quick and easy side dish that's make-ahead and meal-prep friendly. It's full of zesty lime and cilantro flavor and makes a great summer dish.
How to Make Quinoa Black Bean Salad
Get ready for a very short ingredient list. This salad is just five ingredients and comes together in five minutes (if you have cooked quinoa on hand).
Here's what you need to make this salad:
- Fresh lime juice
- Fresh cilantro. If you're someone who hates the taste of cilantro, you can also make this with parsley or basil!
- Quinoa
- Black beans. Feel free to substitute with pinto or red beans if you prefer.
- Chili sea salt. If you can't find chili salt, you can use regular sea salt and a pinch of chili powder or cayenne pepper for heat.
Make-Ahead Quinoa-Bean Salad
This salad is so easy to make AND it stores well. In fact, the salad gets even more flavorful if you let it sit overnight in the fridge. The quinoa grains absorb the lime juice and chili salt.
This salad will stay fresh in an airtight container for up to five days. It also travels well if you're looking for a vegetarian side dish to bring to a party or picnic.
Serving Ideas
How do you serve quinoa and black bean salad? The list is pretty endless!
Of course, you can eat this salad all on its own (it's quite filling, thanks to all that fiber and protein in quinoa and black beans).
Or, dress it up to round out your meal:
- Toss a soft-boiled or fried egg on top for breakfast (it would even be good with Quick Pesto Eggs)
- Add Almond & Quinoa Crusted Chicken on the side
- Use it as the base for these Meal-Prep Vegetarian Burrito Bowls
- Or these Mediterranean Quinoa Bowls with Hummus
- Drizzle on a savory salad dressing and add some greens for lunch
- Make Cilantro Lime Black Bean Tacos with Quinoa
More Healthy Quinoa Salad Recipes To Try
- Saffron Middle Eastern Quinoa Salad
- Herbed Spring Quinoa Salad
- “Caprese” Quinoa Salad
- Cucumber, Tomato + Avocado Quinoa Salad
- Quinoa Greek Salad with Chickpeas
If you make this Quinoa Black Bean Salad with Cilantro and Lime, be sure to let me know what you think with a comment below!
Quinoa Black Bean Salad with Cilantro and Lime
Ingredients
- 3 cups cooked quinoa cooled
- 1 15oz can black beans, rinsed and drained
- 1/2 cup fresh cilantro finely chopped
- Juice + zest of 1 lime
- 2 teaspoons chili sea salt like this one
Instructions
- Add all ingredients to a large bowl and toss to combine. Serve immediately or refrigerate until ready to serve.
- Enjoy!
Video
Nutrition
If you make this recipe, make sure to snap a pic and share it on Instagram using #SIMPLYQUINOA – I want to see your own quinoa creations!
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Are any adjustments necessary if I’m using dry beans?
I don’t think so!
Thanks for including calories in your recipes. I always tend to under eat, so it’s good to know I’ll have to double or triple the recipe for a suitable lunch for my size!
Of course! I’m so glad you find it helpful!
This was such a great base recipe! I added roasted sweet potatoes, green onions, hemp seeds, and avocados. It was so delicious and the cilantro was the perfect touch!
Awesome!!! love these ideas 🙂
What size is one serving?
About 1/2 a cup 🙂
This was delicious! I added chicken strips and avocado. I think I could eat it all in one sitting!
Sounds absolutely fabulous! xo
I love this simple quinoa recipe. I did add scallions and used 1 1/2 limes juiced. I was hungry and didn’t have a lot of time so this was perfect.
So glad you enjoyed it, Gayle!
Hi Alyssa, There is another addition to your formidable arsenal, something I’ve worked out with Hubs over the years. We both worked in health care & he still does. We call it down time, some would call it
Vac time. Every year, in January he takes a week to 10 Days off. We don’t go anywhere or do anything.It’s specifically abreak. Away from from the stress, germs, catching up on sleep, eat a week of
healthy meals, relax & unwind. His vacation is generally in September-October. So a long week with a couple extra days in June, gets him through the summer. Vacation in the Fall for 2weeks carries him through the holidays. The human body is a bio machine. You are treating yours well. But, try implementing break times, your body tells you when you need them. A complete break no work from home or when you are sick,rest your body, make an extra effort to eat well & heathy, do some yoga, meditation, walks in fresh air, & sleep. Another thing Echanacea works best full time. I use it September
to May. Then cycle off for Summer. Try the warm lemon water + cinnamon 2x daily. If you are achy use warm turmeric milk at night. The lemon mostly stimulates your body to peak efficiency, Removing junk & built up toxins turmeric is anti inflammatory add some chamomile to help relax into sleep. Hope this helps. The Quinoa salad looks great. Hubs works second shift so I’m looking for healthy meals for me.
Be well. Regards MAfrom Boston,MA ❤️????❤️
Thank you so much for sharing!
[…] salads: 4. Roasted brussels sprouts + cous cous salad 5. Cilantro-lime black bean quinoa salad 6. Tomato, mozzarella & basil quinoa […]
[…] Find the recipe here: Simply Quinoa […]
I measured 1.5 cups of quinoa thinking it would make 3 cooked cups but it looked more like 6! I mixed in my beans and then split it in half since I was afraid my 1 lime wouldn’t be enough for the batch. I used Celtic salt, added the cilantro and voila! It paired wonderfully with salmon patties. Will be picking up another lime so I can mix up the other half for lunch thus week. Yum!!
Yes! 1 cup of quinoa = 3 cups cooked 🙂 But you can always freeze leftover cooked quinoa for later! So glad you enjoyed the recipe!
Unfortunately I screwed up the recipe when I made it. I did not have chili salt on hand so I substituted regular salt and it was wayyy too salty. I tried adding a little extra cilantro and some black pepper to take away from the saltiness and it only helped slightly. I’m so bummed because otherwise it would have turned out good. Next time I would do the chili salt or if I use regular salt add a little bit at once and then taste it each time to make sure it’s not too much. This was so easy and simple to make, definitely want to give it another shot!
I definitely recommend tasting as you go 🙂 I’ve done this SO many times and always feel so defeated when the recipe doesn’t turn out. Sorry this happened and hopefully you give it another try! xo
[…] Cilantro-Lime Black Bean Quinoa Salad I love how this salad brings out the latin flavors I enjoy so much in foods. The cilantro is my favorite herb to cook with, so fragrant and tasty and the beans help add another layer of protein. […]
[…] The Recipe can be found HERE […]
delish! i used chili-lime seasoning from trader joes, and added some mango.
super easy and very summery…
That sounds incredible! Love the addition of mango 🙂
[…] Pin It | Make It […]
This was so yummy and very simple to make. I think it had a little too much salt, but I still ate ALL of it. Thank you for sharing.
So glad you enjoyed it 🙂 xo!
This looks great. What can I sub for the chili sea salt?
I am an amateur but I used 1/2 tsp of salt and 1.5 tsp of Penzey’a Fajita Seasoning (which has salt in it). Not sure if it captured the intended effect but it was tasty.
It sounds delicious, Claire! Thanks for sharing 🙂
I have all but the cilantro, what if anything can I use? or can the recipe go without it
Dumb question here. Does the 3 cups of cooked quinoa mean 3 cups after it’s been cooked, or 3 cups of dry quinoa and then cook them?
Jill, I feel sure it’s 3 cups cooked and cooled b/c 3 cups dry would make an awful lot of salad!!
Yes, it’s cooked! I’ll updated the recipe to be more specific 🙂
I hate Cilantro. Is there anything I can replace it with? Other than parsley which is also on my hate list lol
Suzan, try green onions!
That’s a great idea!!
Love this simple salad! And yes, it is the best when you have all the ingredients on hand. So glad that you’re feeling better!
What a fabulous dish!! I am all about quinoa lately, hence me following your blog, and am always on the lookout for ways to use it that the other half might go for. This one sounds, and looks, so good I really don’t care if he likes it or not hehe!!
I have all the ingredients, I love the combo, and its easy, what is there not to love about this post…..other than you being sick. Hope you feel better 🙂
Thanks, Alyssa! I’m going to whip up a batch! I’m always looking for something “simple” yet filling to munch on! Love the idea of the egg on top!
this salad sounds just perfect! and I love that it only has 5 ingredients that I almost always have at home
I love quinoa and other grains because you can put just about any other ingredients with them and have a delicious meal ready in minutes. I love the black beans in here–the meatiness offsets the light texture of the quinoa so well. Yum!
I love quinoa. I am on a diet because of surgery on my mouth. There are so many different ways you can serve it and it taste so yummy. And so healthy. Need to try it with black beans. I have never had it with eggs. Must try it. Love getting your recipes.
Thanks, Em
Glad to hear you’re feeling better and I’m sure this nourishing salad helped do the trick. I just bought some cilantro and limes for a dressing I had in mind but I hadn’t considered adding it to quinoa which is a staple in my home. Love this!
Yum. Cilantro-lime rice with black beans is my favorite on the rare occasions I eat at On the Boarder or Chipotle, but I have a feeling this quinoa recipe is just a tiny bit healthier. And I bet it would taste every bit as good in a burrito 🙂
So light easy and refreshing! Love it!