Vibrant Black Bean and Quinoa Salad with canned black beans, sweet mango, bell pepper, corn, and creamy cilantro lime dressing. This 30-minute vegetarian quinoa salad is perfect for nourishing lunches and is a total crowd-pleaser at potlucks. An amazing canvas for adding chicken or grilled shrimp, but high in protein and filling in its own right! Leftovers taste delish the next day.

It's a quinoa fiesta and you're all invited!
We're not exactly new to the party. If you've had this recipe's sisters, my Mediterranean quinoa salad or summer quinoa salad, you know we don't go light on the flavor flave when it comes to satiating grain salads.
Fragrant herbs, plenty of zippy lime juice, a whole slew of veggies, and juicy mango married with fluffy quinoa is a salad situation that can't not be stupendous.
Let's eat it!
Ingredients
- Quinoa: A higher-protein pseudo grain that serves as quite a hearty foundation. Give it a good rinse since it contains bitter saponins that water easily removes.
- Black beans: Canned black beans provide plenty of filling fiber and protein.
- Chipotles in adobo: I love using the liquid here (the chipotles themselves are spicy from the seeds) for extra smoky depth of flavor. It takes the quinoa from kinda boring to brilliant!
- Mango: There are few fruits I adore more than a ripe, juicy mango.
- Corn: Another layer of sweetness and textural intrguue. I used thawed from frozen fire-roasted for extra smokiness.
- Peppers and cucumbers: Crisp, pretty veggies for crunch and nutrition.
- Red onion: I like the sharp bite this adds. Complexity, please and thanks.
- Cilantro lime dressing: The ideal sweet-tangy dressing made with olive oil and lots of fresh lime juice to marry all the flavors.
Substitution ideas
This recipe is vegan and gluten free as it stands, but I'm a big advocate of making it your own.
- Swap out the veggies: Use your favorites or whatever you have on hand! You could add chopped spinach or tomatoes, for example. No mango? Try pineapple.
- Change up the dressing: Cilantro hater? They exist! My 5-minute Mediterranean salad dressing would be a great swap.
- Level up your add-ins: I love adding a creamy cheese, avocado, pumpkin seeds for crunch, and extra cilantro. Sliced jalapenos would be delish if you like crunch.
- Make it a meal: As a dietitian, I love the protein hemp seeds, beans, and quinoa offer. But you can totally add grilled chicken, shrimp or tofu for even more protein!
Let's make it! (step-by-step)
Place quinoa, water, chipotle liquid, and salt in a medium pot.
Bring to a boil, then reduce heat to low and simmer, covered, for 12-15 minutes.
While quinoa cooks, make dressing.
Chop veggies and add to quinoa.
Pour over dressing.
Toss, taste, season and serve!
Storage
This recipe yields 6 good-sized servings. Store leftovers in the refrigerator.
I find this salad is best eaten within 2 days. A squeeze of fresh lime juice can also help bring it back to life!
Let me know if you try this one and don't forget to leave a comment and star rating! Your feedback is beyond helpful and I look so forward to each and every comment.
PrintBlack Bean and Quinoa Salad with Cilantro Lime Dressing
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salads
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan
Description
Vibrant Black Bean Quinoa Salad with canned black beans, sweet mango, bell pepper, corn, and creamy cilantro lime dressing. This 30-minute flavor-packed grain salad is perfect for nourishing lunches and is a total crowd-pleaser at potlucks. An amazing canvas for adding chicken or grilled shrimp, but high in protein and filling in its own right! Leftovers taste delish the next day.
Ingredients
For the quinoa:
- 1 cup dry quinoa, rinsed
- 1 ½ cups water
- 1-2 tbsp liquid from canned chipotles in adobe (optional)
- ½ tsp salt
For the salad:
- 1 15oz can black beans, drained and rinsed
- 1 ripe mango, diced
- 1 red bell pepper, chopped
- ¾ cup chopped Persian cucumber
- 1 cup corn (I like fire-roasted)
- ½ cup diced red onion
- 1 batch cilantro lime dressing
- Optional add-ins: avocado, toasted pumpkin seeds, cotija or feta cheese
Instructions
- Place quinoa, water, chipotle liquid, and salt in a medium saucepan. Bring to a boil, then reduce heat to low and simmer, covered, for 12-15 minutes, or until quinoa is cooked and liquid is absorbed. Transfer to a large mixing bowl and aside to cool.
- While quinoa cooks, make dressing.
- Chop veggies. Add veggies and dressing to bowl of cooled quinoa.
- Toss to combine, taste, and season with more salt or more lime juice if needed. Jazz it up with avocado, feta, or pumpkin seeds for crunch! Serve room temperature or refrigerated.
Notes
Extra chipotles can be stored in their liquid in a container the fridge for up to 2 weeks.
Whitney Long says
Husband loved this recipe, and requested it again for next week!
Alexis Joseph, MS, RD says
Heck yes you’re on a roll, Whitney!!
Whitney Long says
Yes, I have been working my way through all of your recipes haha 🙂
Alexis Joseph says
Yes to feta! Thanks, Kaleigh!