Dinner

Black Bean Quinoa Salad (Vegan & Oil-Free) Recipe

Byreem everly December 5, 2025December 5, 2025

Introduction

This Black Bean Quinoa Salad is a vibrant, nutritious dish that’s completely vegan and oil-free. Packed with fresh vegetables and zesty lime, it makes a perfect light lunch or side dish. Plus, it’s easy to prepare and full of flavor.

A close-up view of a white bowl filled with a colorful quinoa salad showing about four main layers: the base layer is dark and light red quinoa grains mixed together; scattered over this are black beans and small bright yellow corn pieces adding vibrant spots; next, layers of fresh, diced green avocado cubes, thin slices of purple-red onion, red bell pepper chunks, and halved red and yellow cherry tomatoes create a mix of colors and textures; the top layer is fresh green cilantro leaves placed around, adding a fresh touch. The bowl sits on a white marbled surface, with natural lighting highlighting the freshness and details of each ingredient. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa, rinsed
2 cups water
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1 cup corn kernels (fresh, canned, or thawed if frozen)
1 avocado, diced
1/4 cup fresh cilantro, chopped
Juice of 2 limes
1 teaspoon cumin powder
Salt and pepper to taste

Instructions

Step 1: Rinse the quinoa under cold water using a fine mesh strainer to remove the natural coating called saponin, which can make quinoa taste bitter.
Step 2: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and return to a boil.
Step 3: Once boiling, reduce the heat to low, cover the pan, and simmer for about 15 minutes, or until the quinoa has absorbed all the water and the grains are tender.
Step 4: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then fluff the quinoa with a fork and allow it to cool to room temperature.
Step 5: In a large bowl, combine the cooked and cooled quinoa, black beans, red and yellow bell peppers, cherry tomatoes, red onion, corn, and avocado. Stir gently to combine, being careful not to mash the avocado.
Step 6: Add the chopped cilantro and lime juice to the salad, then sprinkle with cumin powder.
Step 7: Season with salt and pepper to taste. Toss everything gently until well mixed.
Step 8: Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld, or serve immediately if preferred.

Tips & Variations

Use fresh lime juice for the best flavor and a bright, zesty finish.
Substitute black beans with chickpeas or kidney beans for a different twist.
Add diced cucumber or shredded carrots for extra crunch and color.
For added protein, toss in some toasted pumpkin seeds or hemp seeds.
If you prefer a spicier salad, add a pinch of chili flakes or diced jalapeño.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. If you plan to store it, add the avocado just before serving to prevent browning, or toss it with a bit of lime juice. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

A close-up view of a colorful quinoa salad served in a white bowl on a white marbled surface, featuring a mix of small red and white quinoa grains as the base layer. Scattered throughout are pieces of vibrant yellow corn, chunks of bright green avocado, and sliced red bell peppers adding pops of color. Thin slices of purple onion and halved red and yellow cherry tomatoes sit on top, with small sprigs of fresh green cilantro leaves scattered as garnish. The textures range from soft quinoa to the creamy avocado and crunchy bell peppers, creating a fresh and vibrant look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the quinoa and chop the vegetables in advance. Combine everything except the avocado, which is best added just before serving to keep it fresh.