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Chili Lime Quinoa Black Bean Salad

Bright, zesty, and easy to pack for lunches, this Chili Lime Quinoa Black Bean Salad is a refreshing blend of protein and bright citrus flavors, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: lunch, Salad, Side Dish
Cuisine: Healthy, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Protein
  • 1 can black beans, rinsed and drained
Rice/Grains
  • 1 cup quinoa Rinse under cold water before cooking.
Veggies
  • 1 each bell pepper, diced
  • 1 each avocado, diced
  • 1 cup corn (canned or frozen)
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
Sauce
  • 2 tablespoons olive oil
Spices
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Rinse quinoa under cold water and cook according to package instructions. Let it cool.
  2. In a large bowl, combine black beans, bell pepper, avocado, corn, red onion, and cilantro.
  3. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
Mixing
  1. Add cooled quinoa to the vegetable mixture and pour the dressing over the salad.
  2. Toss to combine and serve immediately or chill in the refrigerator before serving.

Notes

Cool the quinoa completely before mixing to prevent soggy avocado. Taste and adjust salt and lime to balance flavors after tossing. For extra heat, add a pinch of cayenne or chopped jalapeño. Store dressing separately if planning to keep for several days to preserve texture. Leftovers keep in the fridge for 3–4 days; refreshing with fresh cilantro and lime before serving helps revive flavor.