This Chili Lime Quinoa Black Bean Salad is a fresh, colorful, and protein-packed salad made with fluffy quinoa, black beans, sweet corn, crisp bell peppers, creamy avocado, and a zesty homemade chili-lime vinaigrette. Perfect for meal prep, potlucks, healthy lunches, or easy weeknight dinners, this vibrant salad delivers bold Southwestern-inspired flavors in every bite.

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Chili Lime Quinoa Black Bean Salad

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• Author: Chef Sara
• Total Time: 30 mins
• Yield: 6 1x

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Description

This Chili Lime Quinoa Black Bean Salad is a fresh, colorful, and protein-packed salad made with fluffy quinoa, black beans, sweet corn, crisp bell peppers, creamy avocado, and a zesty homemade chili-lime vinaigrette. Perfect for meal prep, potlucks, healthy lunches, or easy weeknight dinners, this vibrant salad delivers bold Southwestern-inspired flavors in every bite.

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Ingredients

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• ¾ cup uncooked quinoa, rinsed
• 1½ cups water
• 1 sweet bell pepper, diced
• ¼ red onion, finely diced
• 1 cup grape or cherry tomatoes, halved
• 1 (15-ounce) can black beans, drained and rinsed
• ¼ cup fresh cilantro, chopped
• 1 cup corn (fresh cooked, canned, or thawed frozen)
• 1 avocado, diced
• ¼ cup feta cheese or cotija cheese (optional)
• 3 tablespoons avocado oil or olive oil
• Juice of 2 small limes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon fine salt

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Instructions

1. Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
2. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 10–15 minutes until the water is absorbed.
4. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and allow to cool completely.
5. In a small bowl or mason jar, combine lime juice, oil, cumin, chili powder, garlic powder, and salt. Whisk or shake until well combined.
6. In a large mixing bowl, combine cooled quinoa, bell pepper, red onion, tomatoes, black beans, cilantro, corn, and avocado.
7. Pour the chili-lime vinaigrette over the salad and toss gently to coat.
8. Taste and adjust seasoning with additional salt if desired.
9. Garnish with extra cilantro, lime wedges, and optional feta or cotija cheese before serving.

Notes

Cook the quinoa up to 2 days ahead for easy meal prep.

• Prep Time: 15 mins
• Cook Time: 15 mins

Nutrition

• Calories: 285 kcal
• Sugar: 4 g
• Protein: 9 g