Southwestern black bean quinoa salad is a tasty dish to bring to a summer party. This easy salad is full of flavor from corn, cilantro, onions, and a zesty dressing. Make a big batch and enjoy it for lunch throughout the week!
Quinoa salads are a great option for easy, make-ahead gluten free lunches, which is why we enjoy them fairly often around here. I love to make a big batch of salad and have it ready to go during busy weeks.
This Southwestern quinoa salad is so simple to prepare, but it packs a lot of flavor! The secret is the zesty dressing with fresh citrus and lots of fresh cilantro leaves.
With lots of protein from black beans and quinoa, this is a salad that’s sure to keep you full. This quinoa salad is the perfect addition to your next summer gathering. Serve it as a vegan main dish, or on the side of your favorite grilled chicken or these ground turkey sloppy joes.
Ingredient Notes
- Quinoa – You can use either red or white quinoa! Red quinoa has a little bit of a stronger flavor and a firmer texture than white quinoa. There are other varieties of this ancient grain, like black or even purple, but those aren’t as common or easily found in the store. Read more about the types of quinoa here.
- Cilantro – I know some people do not like cilantro. If that’s you, you can substitute parsley instead, but I love the fresh flavor that cilantro brings to this salad.
- Black Beans – Use canned black beans, and be sure to rinse them off.
- Corn – Either frozen or canned corn kernels will work in this recipe.
Substitutions
You can use:
- chickpeas or pinto beans instead of black beans
- millet, white rice, or brown rice instead of quinoa
- red quinoa instead of white quinoa
- parsley instead of cilantro
- red onion instead of green onions
- vinegar instead of citrus juice
Make Ahead Instructions
You can make this ahead of time if you need to – just make the dressing and keep it separate, then add it to the salad right before serving.
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Recipe
Southwestern Black Bean Quinoa Salad.
This tasty black bean quinoa salad is a quick and easy summer salad with flavors of the Southwest!
Ingredients
- 1 cup quinoa cooked according to package directions
- 15 ounces black beans drained and rinsed
- 1 cup corn kernels frozen or canned
- ½ cup fresh cilantro leaves
- ½ cup green onions chopped, or sweet onion
- 1 garlic clove crushed
- 3 Tablespoons fresh lime juice or lemon juice
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- â…“ teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon chili powder
- â…› teaspoon cayenne pepper optional
Instructions
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Prepare quinoa according to package directions, then let cool.
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In a large bowl, whisk together the lime juice, olive oil, garlic, and spices.
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Add the cooled quinoa, onions, black beans, corn, and cilantro. Mix together to combine.
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Serve immediately or refrigerate to until ready to serve.
Recipe Notes
You can use red or white quinoa in this recipe.
If you don’t have quinoa on hand, you can use rice.
Store leftovers in the refrigerator. They should stay fresh for about 3-4 days.
You can make this salad the night before serving if you wish. Just make the dressing separately and add to the salad right before serving.
This post was originally published in June 2014. It has been updated.
Darryl
We made this recently and it was great!
Allergy Free Alaska
Oh my goodness. I can completely see myself putting parchment under a broiler, too. I’m sorry that happened, but rest assured – you’re in good company! ;) Gorgeous salad!
Megan
riitta
Thank goodness nothing worse happened, although any fire in any part of the house is scary, especially with little ones inside.
Love your salad, and I absolutely adore the serving bowl, so pretty!
Olivia - Primavera Kitchen
That was scary, Kelly. I am glad all is fine now. I love your salad and black beans always bring me happy memories from my childhood in Brazil. Have a wonderful weekend ;-)
Kelly
Thank you so much, Olivia!
Allison
This salad look like perfection! I also really love that bowl.
Glad everyone is okay and your kitchen is flame-free! I once started a small fire cooking beans on the stovetop. It was a starchy mess afterwards!
Kelly
Thank you, Allison! Yes, burnt beans are hard to clean up, aren’t they?
Natalie @ Tastes Lovely
I have totally done that before! Luckily it’s never started a fire, but has left me with some way burnt food. Bet you were laughing at yourself all day.
These bean salad sounds delicious! Love all those flavors!
Kelly
Yes, it was kind of funny, I just don’t know how I could have done that!
Lisa Howard
Okay…so I must admit to something. I checked my personal email at work…when I’m supposed to be plowing through this daunting pile of paperwork. I saw the recipe, got excited, pinned, commented and THEN I read your post. Yeah, I know. Backwards. If I tell you I’m from the south will that buy me a pass? We do everything backward here. lol.
Oh. My. Word. An oven fire! I’m sure that was scary. My son and his wife experienced a bad fire at the day spa she owns back in February. The source was an overloaded clothes dryer. Ever since, I have a horrible fear of flames. I’m so glad you were able to keep it contained. Isn’t it crazy how quickly the simplest of things can get out of control?
Kelly
It’s ok! I’ve done the same thing, saw the food, then missed the story! :) That is so scary about the clothes dryer! Yikes.
Lisa Howard
Consider this one pinned! I will be making it this weekend! Thanks for sharing.