Description
This Southwestern Black Bean Quinoa Salad is the zesty, low-effort dish you always want ready-to-go in the fridge!
Packed with creamy black beans, peppery radish, and southwest-inspired ingredients like avocado, tomatoes, and a cumin-lime vinaigrette, it’s a vibrant playground of textures, bold flavors, and color.
Whip it up as a quick snack, simple vegetarian side dish, or a hearty main – it’s truly the perfect grab-and-go bean salad for warm weather dinners and potlucks!
Ingredients
Scale
- 1 ½ cups cooked quinoa (from ½ cup dry)
- one 14-ounce can black beans, drained and rinsed
- 1 small red onion, finely diced
- 1 small jalapeno pepper, deseeded as desired and finely diced
- 8 ounces radishes, cut into fine matchsticks (I use a julienne chopper)
- 8 ounces cherry tomatoes, halved or quartered
- 1 large avocado, deseeded and diced
- optional: 4 ounces queso fresco, crumbled
- ½ cup cilantro leaves and tender stems, finely chopped
for the cumin lime dressing:
- 3 tablespoons olive oil
- 2 large limes, zested and juiced (about ¼ cup)
- 3 cloves garlic, finely chopped or grated
- 1 teaspoon ground cumin
- optional: ½-1 teaspoon crushed red pepper flakes
- kosher salt and ground black pepper
Instructions
METHOD OVERVIEW:
Toss quinoa with black beans, red onion, jalapeno, radish, tomatoes, avocado, queso fresco, and dressing. Finish with cilantro, adjust seasoning to taste, and serve immediately.
STEP-BY-STEP INSTRUCTIONS:
- Mix the cumin lime dressing: Add all listed ingredients to a small bowl or jar. Season with 1 teaspoon kosher salt and a few twists of black pepper. Whisk or shake well to combine. Adjust seasoning to taste.
- Salad assembly: Add the quinoa to a large bowl with the black beans, red onion, jalapeno, radishes, cherry tomatoes, avocado, and queso fresco (if using). Drizzle with a little cumin lime dressing and toss to combine. Finish with a generous sprinkling of cilantro. Adjust as needed – I always add enough salt and lime to make the flavors pop. Serve immediately with additional cumin lime dressing. Enjoy!
Notes
Jess’ Tips and Tricks:
- Portions and Serving: This recipe yields a large salad, enough to serve 4 as a main dish (perhaps with an add-in) or 6 as a side dish. This is a great side salad for taco night or anything off the grill – we especially love it with Zesty Grilled Chili Lime Chicken. You can also easily add shredded rotisserie chicken or sliced chicken sausage to make it heartier.
- Dietary restrictions: This salad is naturally gluten-free and vegetarian. For a vegan version, use your favorite dairy-free cheese (or omit).
Meal Prep, Make-Ahead, and Storage:
- 15-minute meal prep: All of the active time involved in this recipe is prepping the veggies and cumin lime dressing – take care of either or both in advance to cut down on prep needed at dinnertime:
- Prep the cumin lime dressing according to Step 1. Store in an airtight container in the refrigerator for up to 1 week. (5 minutes active)
- Finely dice a red onion and jalapeno, slice radishes into matchsticks, halve or quarter cherry tomatoes, and finely chop cilantro. Store the chopped veggies and herbs in separate airtight containers in the refrigerator for up to 3 days. (10 minutes active)
- Make-ahead and storage instructions: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you know you’re saving some for later, wait to add the avocado until just before serving. Enjoy cold or at room temperature.