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green quinoa salad on plate with fork

Black Bean and Quinoa Salad with Cilantro Lime Dressing

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  • Author: Alexis Joseph
  • 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


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.


Units Scale

For the quinoa:

For the salad:

  • 1 15oz can black beans, drained and rinsed
  • 1 ripe mango, diced
  • 1 red bell pepper, chopped
  • 3/4 cup chopped Persian cucumber
  • 1 cup corn (I like fire-roasted)
  • 1/2 cup diced red onion
  • 1 batch cilantro lime dressing
  • Optional add-ins: avocado, toasted pumpkin seeds, cotija or feta cheese


  1. 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.
  2. While quinoa cooks, make dressing.
  3. Chop veggies. Add veggies and dressing to bowl of cooled quinoa.
  4. 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.


Extra chipotles can be stored in their liquid in a container the fridge for up to 2 weeks.