Black Bean Quinoa Salad Recipe - Peas and Crayons Blog (2024)

This healthy vegetarian Black Bean Quinoa Saladis fast, flavorful, and easily made in advance for speedy lunches and sides for work, school, or home!

Recipe yields 2 large portions or 4 smaller side-dish sized servings.

5 from 3 votes

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Servings: 2 servings

Author: Jenn Laughlin – Peas and Crayons

• 1 large sweet potato
• ½ tsp chilli powder
• salt and pepper to taste
• ½ cup quinoa
• ¾ cup water
• 1 cup black beans
• 1 cup frozen corn, steamed (fresh or canned work too)
• 1 cup chopped tomato
• 1 small jalapeño pepper (diced or sliced)
• 2-4 TBSP diced red onion
• ½ lime, juiced
• fresh cilantro to taste

CILANTRO AVOCADO DRESSING

• ½ avocado
• ¼ cup plain greek yogurt (or your favorite vegan variety!)
• 1 cup chopped cilantro
• ½ cup water (adjust as needed)
• juice of 1 lime
• ½ tsp sea salt
• ¼ tsp garlic powder

• Peel and dice your sweet potato into 1/2-inch cubes.

• Heat a large skillet over medium-high heat and add your oil or butter to the pan. Once hot, sauté sweet potato cubes until golden and tender, stirring every few minutes for even browning, approx. 15-20 minutes. Season with chili powder, salt and pepper, to taste.

• While the sweet potatoes cook you’ll be able to whip up the rest of the dish!

• Rinse and drain your quinoa using amesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!Next add your water, set burner to high, and bring to a boil.Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

• While the quinoa cooks, chop, slice and prep the remaining ingredients.

• Combine beans, corn, tomato, jalapeño, and red onion with juice of 1/2 a lime and fresh chopped cilantro.

• Use a blender, food processor, or immersion blender to blend dressing ingredients until creamy and smooth.

• Once your quinoa is ready, fluff with a fork and allow to cool then combine with your veggies. Top with as much dressing as your heart desires and dig in!

• Feel free to add extra of any of the veggies/grains your heart desires – anything goes with this easy peasy recipe! Can be served chilled or warm – Warm is my favorite but we love it both ways!

For a thicker dressing, feel free to add the other half of the avocado.

If you plan on skipping the sweet potatoes, add the spices to the quinoa and your good to go!

Cook time determined by cooking both the sweet potatoes and quinoa at the same time <– total time saver! You can also roast eat potatoes if preferred – SO GOOD!

Dairy-free or vegan? you could easily use the other half of avocado to replace the greek yogurt in the sauce!

Nutrition Facts below are estimated for the salad only using an online recipe nutrition calculator. Adjust as needed based on amount of avocado sauce used (approx. 100 calories per serving) and enjoy!