Save to Pinterest I started making this salad on a sweaty Tuesday when I had nothing but a lonely can of black beans and some quinoa I kept meaning to use. The fridge had a few sad vegetables rolling around, and I was too tired to think. I chopped everything, tossed it with lime juice, and ate it standing at the counter. It tasted better than I expected. Now it's the thing I bring to potlucks when I want to look like I have my life together.
The first time I packed this for a picnic, I forgot the forks and we ate it with our hands straight from the container. It was messy and perfect. My friend kept asking for the recipe, and I realized I didn't really have one yet. I'd just been winging it every time. That's when I started writing things down, because some accidents are worth repeating.
Ingredients
- Quinoa: Rinse it well or it can taste bitter and soapy, which I learned the hard way during my first attempt.
- Black beans: Canned is fine and faster, just make sure to rinse them so the salad doesn't taste like tin.
- Cherry tomatoes: They burst with sweetness when you bite into them, and they don't make the salad soggy like big tomatoes can.
- Red bell pepper: Adds crunch and a mild sweetness that balances the lime.
- Cucumber: I use English cucumbers because they have fewer seeds and stay crisp longer.
- Red onion: A little goes a long way, so chop it fine and soak it in cold water if the sharpness bothers you.
- Cilantro: Some people hate it, and that's okay, but for me it makes the whole thing taste alive.
- Avocado: Wait until the last minute to add it or it turns brown and sad.
- Lime juice: Fresh is always better, bottled lime juice tastes flat and slightly chemical.
- Cumin and chili powder: These two spices give the dressing warmth and depth without making it spicy.
Instructions
- Cook the quinoa:
- Combine quinoa with 2 cups of water in a medium saucepan, bring it to a boil, then lower the heat and cover. Let it simmer for 12 to 15 minutes until the water disappears and the grains look fluffy and translucent.
- Cool it down:
- Fluff the quinoa with a fork and spread it out on a plate or leave it in the pot with the lid off. Warm quinoa will wilt your vegetables and make the salad clumpy.
- Make the dressing:
- Whisk together olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper in a small bowl. Taste it with your finger and adjust if it needs more brightness or salt.
- Toss everything together:
- In a large bowl, combine the cooled quinoa, black beans, cherry tomatoes, bell pepper, cucumber, red onion, and cilantro. Pour the dressing over and toss gently until everything is coated and glistening.
- Add the avocado:
- Right before serving, fold in the diced avocado carefully so it doesn't turn to mush. If you're meal prepping, keep the avocado separate until you're ready to eat.
Save to Pinterest One summer I brought this to a backyard barbecue and set it next to all the heavy pasta salads and mayo-laden coleslaws. It was the first bowl to empty. A woman I barely knew came up to me later and said it was the only thing there that made her feel good after eating it. That stuck with me. Sometimes the simplest food is the most generous.
How to Store and Meal Prep
This salad keeps well in an airtight container in the fridge for up to four days. The flavors actually get better as they sit and mingle. I like to portion it into individual containers on Sunday and grab one each morning for lunch. Just remember to keep the avocado separate and add it fresh each day, or skip it entirely if you're eating it later in the week.
Ways to Make It Your Own
I've added corn straight from the cob in late summer, tossed in crumbled feta when I wanted something creamy, and stirred in diced jalapeño when I craved heat. Sometimes I'll throw in leftover grilled chicken or shrimp to make it more filling. This salad is forgiving and adaptable, which is why it's become a staple in my kitchen.
Serving Suggestions and Pairings
I've served this as a side dish at cookouts, stuffed it into whole wheat tortillas for quick wraps, and eaten it straight from the bowl with a spoon while standing at the counter. It works at room temperature or cold, which makes it perfect for picnics and potlucks.
- Serve it alongside grilled fish or steak for a light, balanced meal.
- Pile it on top of mixed greens for an even bigger salad.
- Use it as a filling for stuffed bell peppers or baked sweet potatoes.
Save to Pinterest This salad has saved me on busy weeks and impressed people on special occasions, and it's never asked much of me in return. I hope it does the same for you.