Southwest Quinoa Black Bean Salad

This Southwest Quinoa Bean Salad uses black beans and is crunchy, hearty and most importantly, nutritious. Pro tip: make in advance to let the flavors build up!

Southwest Black Bean Quinoa Salad

Course Appetizer, Main Course, Salad, Side Dish
Keyword grain bowl, grain salad, quinoa
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Abbie Gellman


  • 1 cup cooked quinoa
  • 1 can 15 ounces black beans, low or no sodium, rinsed and drained
  • 2 medium tomatoes chopped
  • 1 bell pepper chopped
  • ¼ cup cilantro chopped
  • ¼ cup scallions sliced

Smoky Cumin Lime Vinaigrette

  • Makes ~1 1/4 cups
  • ½ cup red wine vinegar
  • 1/3 cup olive oil
  • ¼ cup lime juice
  • 1 tablespoon toasted cumin seeds
  • 1 teaspoon maple sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes


  1. In a large bowl, combine the rice, beans, tomatoes, and pepper.
  2. In a small bowl or jam jar, mix together the vinegar, oil, lime juice, cumin, maple sugar, salt, and red pepper flakes. Allow to sit for 15 minutes so flavors can meld.
  3. Pour half the vinaigrette (~8-9 tablespoons) over the beans. Toss well. Garnish with cilantro and scallions.

Recipe Video

Recipe Notes

To roast cumin seeds: Add cumin seeds to a small skillet over medium heat. Cumin seeds should start to smoke and become fragrant after 1 to 2 minutes. Remove from heat as soon as this happens.

About The Author

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