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southwest black bean quinoa salad

Southwest Black Bean Quinoa Salad

5 from 1 vote
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Course: Appetizer, Main Course, Salad, Side Dish
Keyword: grain bowl, grain salad, quinoa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD


  • 1 cup cooked quinoa
  • 1 can 15 ounces black beans, low or no sodium, rinsed and drained
  • 2 medium tomatoes chopped
  • 1 bell pepper chopped
  • ¼ cup cilantro chopped
  • ¼ cup scallions sliced

Smoky Cumin Lime Vinaigrette

  • Makes ~1 1/4 cups
  • ½ cup red wine vinegar
  • 1/3 cup olive oil
  • ¼ cup lime juice
  • 1 tablespoon toasted cumin seeds
  • 1 teaspoon maple sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes


  • In a large bowl, combine the rice, beans, tomatoes, and pepper.
  • In a small bowl or jam jar, mix together the vinegar, oil, lime juice, cumin, maple sugar, salt, and red pepper flakes. Allow to sit for 15 minutes so flavors can meld.
  • Pour half the vinaigrette (~8-9 tablespoons) over the beans. Toss well. Garnish with cilantro and scallions.



To roast cumin seeds: Add cumin seeds to a small skillet over medium heat. Cumin seeds should start to smoke and become fragrant after 1 to 2 minutes. Remove from heat as soon as this happens.