Southern-Style Quinoa and Black Bean Salad with Cilantro and Lime Dressing
A refreshing no-cook Southern-style side dish featuring protein-packed black beans and quinoa, tossed with fresh vegetables and a zesty cilantro lime dressing. Perfect for a quick and healthy addition to any meal.
Ingredients
Check ingredients as you go.
- Dressing
Let’s make it
Prepare quinoa according to package instructions; let it cool completely, or use pre-cooked quinoa. Place chilled quinoa in a large mixing bowl.
Add the rinsed and drained black beans, diced red bell pepper, and sliced white parts of the green onions into the quinoa bowl. Gently toss to combine all ingredients.
Dressing
In a separate small bowl, whisk together lime juice, olive oil, honey (if using), ground cumin (if using), salt, and black pepper until well emulsified to create the dressing.
Pour the cilantro lime dressing over the quinoa and black bean mixture. Add chopped fresh cilantro and green parts of the sliced green onions. Toss gently until everything is evenly coated.
Taste and adjust seasoning with additional salt, black pepper, or lime juice as desired. Serve immediately or refrigerate for up to 2 hours before serving to allow flavors to meld.
Tips & notes
For best texture, use quinoa that has been cooked and completely cooled before assembling the salad. Adding diced avocado or crumbled feta cheese can enhance richness. Chill the salad briefly before serving for a refreshing taste.
Saving it for later
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The dressing may be absorbed over time; gently toss before serving again.
Reheating
This salad is best served cold or at room temperature. If desired, bring to room temperature before serving. Do not microwave as it is a no-cook dish.
