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quinoa salad on plate

Mexican Black Bean Quinoa Salad Recipe


Learn how to make the BEST mexican black bean quinoa salad recipe. Quinoa salad with black beans is HEALTHY, 17g plant-based protein, great for meal prep. 


Units Scale
  • 1 cup quinoa
  • vegetable broth (optional)
  • 1/4 cup lime juice (about 1 lime)
  • 1/4 cup olive oil + 1 Tbsp.
  • 1 shallot (about 3 Tbsp. minced)
  • 1 Tbsp. honey
  • 1/2 tsp. sea salt
  • 1/8 tsp. black pepper
  • 2 15oz. cans black beans
  • 1/2 cup sliced green onion
  • 1 cup chopped cilantro
  • 1 cup crumbled cotija cheese


  1. Prepare quinoa: Rinse quinoa in fine mesh strainer if necessary.
  2. Add quinoa and 2 cups broth or water to small pan. (I’ve started adding broth to the cooking liquid to add more flavor, you’ll need two cups total liquid.)
  3. Stir, season with salt and bring to a boil.
  4. Lower heat, cover and cook for about 15 minutes.
  5. Prepare vinaigrette: while quinoa is cooking, whisk together lime juice, olive oil, honey, shallot, salt and pepper.
  6. Remove quinoa from heat and let sit for 5 minutes.
  7. Fluff with a fork and toss with vinaigrette.
  8. Meanwhile, drain and rinse black beans. Chop cilantro and crumble cheese. 
  9. When quinoa is cool, toss with remaining ingredients. Chill for at least 3 hours or overnight.


  • Serving size: 1 1/4 cup. Makes about 8 cups. 
  • You can easily swap feta for the cotijia cheese if that’s what you have or if it’s easier to find. 
  • SHORTCUT: Use microwavable quinoa (in the freezer section) to cut off 15 minutes of cooking time. 


  • Serving Size: 1 1/4 cup

Keywords: black bean quinoa salad, quinoa salad recipes, mexican quinoa salad, quinoa salad with black beans