Course Entrees, Salads
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Occasion Summer Salads
Nutrition 1/2 cup serving
Recipe Contributed By Uproot Kitchen

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Cilantro Lime Black Bean and Quinoa Salad

Prep Time 30 minutes
Cook Time 2 hours


Black Beans from scratch:

  • 1 lb black beans, dried
  • 10 cups water
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • 1/2 onion, white
  • red pepper flakes, optional
  • salt, to taste, 2-3 tsp at the end of cooking

Cilantro Lime Black Bean and Quinoa Salad:

  • 1 cup quinoa, dry
  • 2 cups vegetable broth
  • 2 cups black beans, cooked
  • 1 cup cabbage, purple; diced
  • 1 bell pepper, diced
  • 1/2 cup corn, canned, drained and rinsed
  • 1/2 cup tomatoes, cherry; halved
  • 1/2 jalapeno pepper, seeded and diced
  • 1/4 cup cilantro, chopped

Cilantro Lime Black Bean and Quinoa Salad Dressing:

  • 1/4 cup olive oil
  • 1/4 cup lime juice, more to taste
  • 1 tsp honey
  • salt and pepper, to taste


Black Beans from scratch:

  • Sort dry beans and remove any pebbles or overly dried beans.
  • Cover black beans with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften
  • Drain soaking water and rinse beans.
  • In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf, whole garlic cloves, and ½ an onion (not chopped) to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.
  • Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.
  • Remove the bay leaf, garlic cloves and the half onion. Season the beans generously with salt to your liking.

Cilantro Lime Black Bean and Quinoa Salad:

  • In a pot, combine dry quinoa and vegetable broth. Bring to a boil and reduce the heat to low to allow a gentle simmer. Cover the pot and cook for 20 minutes. Remove the lid and fluff the cooked quinoa.
  • In the meantime, prep and chop salad ingredients.
  • In the bottom of your salad bowl, combine olive oil, lime juice, and honey.
  • In the same bowl overtop of the dressing, combine cooked quinoa, black beans, diced cabbage, diced bell pepper, corn, halved cherry tomatoes, minced jalapeño, and chopped cilantro.
  • Toss everything together. Season with salt and pepper and adjust dressing to taste. Serve at room temperature or chilled.