Black Bean Quinoa Salad

Course Salads
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Category Meal Prep Recipes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6


  • 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


  1. 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.
  2. To a large bowl add black beans, corn, red onion, purple cabbage, tomatoes, and cilantro. Stir in cooked quinoa and mix well.
  3. Add lime juice, olive oil, sea salt, and black pepper. Stir well.
  4. Top with avocado, serve, and enjoy!
  5. Mexican quinoa will keep for 3-4 days in the refrigerator in a sealed container.