Course Salads
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving

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Black Bean Quinoa Salad

Prep Time 5 minutes
Cook Time 20 minutes


  • 1 cup quinoa
  • 2 cups water
  • 2 15 oz can black beans, rinsed and drained
  • 1 15 oz can corn, sweet; drained and rinsed (or 3 ears of corn, corn kernels removed)
  • 1/2 onion, red; diced
  • 2 cups cabbage, purple; chopped
  • 1 cup tomatoes, cherry; chopped
  • 1 bell pepper, yellow; chopped
  • 1 bunch cilantro, stems removed and roughly chopped
  • 2 limes, juiced
  • 2 tbsp olive oil
  • 1/2 tsp salt, sea
  • 1/2 tsp pepper, black
  • 1 avocado, diced


  • Add water to a medium saucepan and bring to a boil. Add quinoa, reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat, let sit for 5 minutes, uncover and fluff with a fork. Let cool slightly.
  • To a large bowl add black beans, corn, red onion, purple cabbage, tomatoes, and cilantro. Stir in cooked quinoa and mix well.
  • Add lime juice, olive oil, sea salt, and black pepper. Stir well.
  • Top with avocado, serve, and enjoy!
  • Mexican quinoa will keep for 3-4 days in the refrigerator in a sealed container.