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Quinoa Black Bean Salad

This Quinoa Black Bean Salad is super hearty. It’s perfect as a meal all by itself but goes nicely with the main course as well. Vegan, gluten free, loaded with protein, low-fat, and ready in 20 minutes!

  • Total Time: 25 minutes
  • Yield: 6 Servings 1x



For The Salad

  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1/2 cup red onion
  • 1/4 cup fresh cilantro
  • 1 15- ounce can low sodium or no salt added black beans
  • 3/4 cup corn (fresh or frozen (thawed)
  • 3 cups cooked quinoa (cooled)
  • 1 5- ounce bag (or about 23 handfuls, Spring Mix salad (or any other favorite salad greens)

Southwest Tahini Sauce

  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tsp. apple cider vinegar (or you can use lemon juice if you prefer)
  • 1 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • salt to taste


  1. Make dressing by adding all ingredients to a small bowl and stir well to combine. If you need it a little thinner, add a Tbsp. of water at a time. Set aside.
  2. Dice bell peppers and onion and add to large bowl.
  3. Roughly chop cilantro and add to peppers and onions.
  4. Add black beans and corn and mix well.
  5. Add in your salad greens and toss well.
  6. Finally, add the quinoa and toss once more.
  7. When you’re ready to eat, drizzle with Southwest Tahini Sauce and enjoy!
  • Author: Shane Martin
  • Prep Time: 10 mins.
  • Cook Time: 15 mins.
  • Category: Salads & Dressings
  • Cuisine: Vegan
  • Diet: Vegan


  • Serving Size: A heaping pile
  • Calories: 228
  • Sugar: 4.7 g
  • Sodium: 21.6 mg
  • Fat: 2.4 g
  • Carbohydrates: 42.4 g
  • Fiber: 9.5 g
  • Protein: 10.6 g
  • Cholesterol: 0 mg

Keywords: quinoa, black bean salad, quinoa black bean salad, tahini dressing