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Kalyn's Kitchen

Southwestern Quinoa Salad with Black Beans

Luckily this Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro is loaded with healthful ingredients, because it was hard to stop eating it! Use more thinly sliced green onion if you’re not a cilantro fan. 

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Southwestern Quinoa Salad with Black Beans top photo

Lots of people are becoming fond of the South American seed product called quinoa (keen-wah). I knew quinoa had become mainstream when I noticed you could buy a giant bag of it at Costco, and although I resisted for a week or two, eventually I bought one of those huge bags and stored it in the freezer. I’ve made a lot of tasty things with my big bag of quinoa, but this Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro is probably my favorite quinoa dish so far.

Besides the cumin-lime-chile flavors in the dressing, I loved this because the crunch of the red pepper, the softness of the beans, and the slight chewiness of the quinoa was such a nice combination of textures. The salad stayed good in the fridge for days, so it would be perfect to make on the weekend and take for lunch during the week. And if you haven’t tried quinoa yet, this may be the recipe that will turn you into a quinoa fan.

This lovely salad with quinoa is perfect for Meatless Monday, and since it’s one of the world’s healthiest foods, quinoa is perfect for anyone who’s a health-conscious eater.  My quinoa salad is adapted from Santa Fe Quinoa Salad at Food and Wine, but I switched out the ingredients a bit and added a lot more seasonings to the dressing.

What is Quinoa?

Many people think of quinoa as a grain, but it’s actually a seed and this healthy ingredient is loaded with fiber and high in protein. Read about health benefits and nutrition facts of quinoa to find out more about this healthy food.

Southwestern Quinoa Salad with Black Beans process shots collage

How to Make Southwestern Quinoa Salad with Black Beans:

(Scroll down for complete recipe with nutritional information.)

  1. Check the label to see if your quinoa has to be rinsed and rinse if needed. Then combine the quinoa and water with a little salt and bring to a boil, reduce heat and simmer covered for 15 minutes.
  2. Fluff the quinoa with a fork and let it cool while you prep other ingredients.
  3. Drain one can of black beans into a colander, rinse until no more foam appears, and let them drain until they are dry.
  4. Chop up a red bell pepper into small pieces (about the same size as the black beans.)
  5. Stir together the lime juice, Spike Seasoning (affiliate link), ground cumin (affiliate link), ground Ancho chile (affiliate link) or chili powder, and black pepper and then whisk in the olive oil to make the dressing.
  6. Thinly slice the green onions. Wash, dry, and chop the cilantro. (Oops, didn’t take a photo of that!)
  7. When the quinoa is fairly cool, stir together the quinoa, diced red pepper, black beans, and sliced green onions so they are well combined. Then stir in enough of the dressing so all the ingredients are moistened. (Save any extra dressing to add after the salad has been refrigerated.)
  8. Gently stir in the chopped cilantro and serve.

Make it a Meal:

This salad would make a lovely side dish for something like Quick and Easy Spicy Broiled Shrimp or Cuban Flank Steak.

Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro [KalynsKitchen.com]

More Tasty Ideas with Quinoa:

Quinoa Salad with Avocado, Radishes, Cucumbers, and Cumin-Lime Vinaigrette from Kalyn’s Kitchen
Stuffed Tomatoes with Quinoa, Soft Tofu, Basil, and Shallots from White on Rice Couple
Quinoa Side Dish with Pine Nuts, Green Onions, and Cilantro from Kalyn’s Kitchen
Black Bean and Quinoa Salad Stuffed Peppers from Everyday Southwest
Quinoa Tabbouleh Salad with Parsley and Mint from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro

Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro

Yield 6 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Southwestern Quinoa Salad with Black Beans is a great meatless side dish that's loaded with healthful ingredients.


Salad Ingredients:

  • 3/4 cup quinoa (rinsed if needed, check the package)
  • 1 1/2 cup water
  • 1/2 tsp. salt
  • 1 red bell pepper, chopped into small dice
  • 1 can black beans, rinsed and drained
  • 1/2 cup thinly sliced green onion
  • 1/2 cup chopped fresh cilantro

Dressing Ingredients:

  • 2 T fresh-squeezed lime juice
  • 1 tsp. Spike Seasoning (optional but highly recommended)
  • 1 tsp. ground cumin
  • 1/2 tsp. ground Ancho chile pepper (see notes)
  • fresh ground black pepper to taste
  • 1/4 cup extra-virgin olive oil


  1. Check the quinoa package to see if it needs to be rinsed (it often does) and rinse in a fine-mesh strainer if needed.
  2. Combine quinoa, water, and salt and bring to a boil, then reduce heat and simmer covered for 15 minutes, or until all the water is absorbed.
  3. Fluff quinoa with a fork and let it cool while you prep other ingredients.
  4. Drain the beans into a colander placed in the sink and rinse well with cold water, until no more foam appears.
  5. Let beans drain until they are quite dry (or pat dry with paper towels if you want to speed it up.)
  6. Cut out the stem and remove seeds from the red bell pepper and cut into very small dice (about the size of the black beans.)
  7. Slice the green onions into thin slices and wash, dry, and chop the cilantro.
  8. When the quinoa is fairly cool, combine quinoa, black beans, diced red bell pepper, and sliced green onion in a bowl.
  9. Add enough dressing to moisten all the ingredients.  (You probably won’t need all the dressing, but save the extra to stir into any leftover salad that’s been in the fridge.)
  10. Gently stir in the chopped cilantro and serve.
  11. This keeps very well in the fridge for several days.
  12. The salad absorbs the dressing when it’s refrigerated, so it’s best with a little more dressing stirred in when you’re eating the leftover salad.


Just use regular chili powder if you don’t have Ancho chili.

This recipe adapted from Santa Fe Quinoa Salad at Food and Wine.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 185Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 727mgCarbohydrates: 20gFiber: 6gSugar: 2gProtein: 6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even though quinoa is a seed and it’s a low-glycemic ingredient, this Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro would be limited to phase 2 or 3 for the South Beach Diet and is probably too high in carbs for traditional low-carb diet plans. But quinoa is gluten-free, vegan, low-fat, and high in protein, fiber, and nutrients.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro

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    76 Comments on “Southwestern Quinoa Salad with Black Beans”

  1. I am salivating thinking how good this would be with shrimp or lobester meat!

  2. I've made this twice. Delicious both times. If I still lived in Maine I would definately throw some lobster meat or Maine shrimp into this.

  3. This is my kind of quinoa salad! Nice and fresh, healthy and tasty!

  4. Kalyn, I love the look of this salad and the detailed photo instructions. I've added a link to it from a similar salad I made recently on my site.

  5. This is a great recipe! I absolutely loved the combination of crunchy and soft and the flavors are great.

    I didn't have Spike's seasoning, but I used a bit of Trader Joe's South African Smoke seasoning and it was good!

  6. Sarah Marie, thanks so much. I really appreciate the nice feedback!

  7. I just made this for dinner with my roommates, and it's a big hit with all of us! I can't wait to make it again for lunch at work (I also want to try it with avocado like BB suggests). Thanks for the recipe Kalyn, I just love love love your blog! 🙂

  8. BB, of course I love hearing that. And your idea of serving it with avocado sounds great!

  9. I whipped this up last night for my husband and I to take in our lunches today. He just called me at work to tell me how amazing his lunch was! So thanks for the great recipe! I packed half a small avocado on the side and it went perfectly with this!

  10. Thanks; so glad you like it so much!

  11. This salad is as beautiful as it is delicious! My husband wants to eat it every day!

  12. jb, I love hearing that! So glad it was a hit.

  13. This salad was the hit of our bbq. Thanks for sharing 🙂

  14. Anna, so glad you liked it!

  15. This was just delicious; thank you!

  16. Ah, thanks Barb, Dara, and Becky. Sounds like there are endless variations on this type of salad!

  17. Southwestern quinoa salad is a favorite of mine. When I make it though it seems like I never make enough dressing. I'll have to try yours out next time!

  18. Kalyn, we make a salad very similar to this at our house. The flavors really are fantastic! We always make a double batch so we can stir in leftover chicken or shrimp for a quick lunch.

  19. Another terrific recipe Kaly….Thanks! I'm on my way to Sprouts to buy the veggies for this. My son, DIL and grand kiddos are coming for dinner tomorrow and this will be part of the dinner.

  20. Thanks Kelley! I have those same thoughts about cilantro!