Black Bean Quinoa Salad
A bright and satisfying salad with quinoa, black beans, and a zesty lime-shallot vinaigrette, perfect for meal prep or potlucks.
Ingredients
For the vinaigrette
- 1/4 cup lime juice fresh is best for brightness
- 1/4 cup olive oil or light avocado oil
- 1 Tbsp honey or maple syrup to keep it vegan
- 1/2 tsp sea salt plus black pepper to taste
- 1 shallot minced substitute red onion if needed (use less)
For the salad
- 1 cup uncooked quinoa rinsed well to remove bitterness
- 2 cans black beans (15 oz each) drained and rinsed
- 1/2 cup sliced green onion scallions
- 1 cup chopped cilantro can reduce if you’re cilantro-averse
- 1 cup crumbled cotija cheese feta is a fine substitute
- Vegetable broth amount per quinoa package usually 2 cups for 1 cup quinoa
Instructions
Cooking the quinoa
- In a large pot, combine the rinsed quinoa and the vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook until the liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Making the vinaigrette
- While the quinoa cooks, whisk together lime juice, olive oil, minced shallot, honey, sea salt, and black pepper in a mixing bowl until emulsified.
Prep remaining ingredients
- Drain and rinse the black beans well. Slice the green onions and chop the cilantro.
Combine
- Transfer the warm (or cooled) quinoa to the vinaigrette bowl and toss to coat.
- Add the black beans, green onion, cilantro, and crumbled cotija cheese. Toss gently to combine without mashing the beans.
Chill and serve
- Refrigerate for at least one hour before serving; flavors deepen and salad tastes best slightly chilled or at room temperature.
- Taste before serving and add more lime, salt, or pepper as needed.
Notes
Store in an airtight container for 3–4 days; the salad will continue to soften. Freshen with extra chopped cilantro and a squeeze of lime before serving.