Black Bean Quinoa Summer salad in bowl with tray

Quinoa Black Bean Summer Salad

  • Author: Shane Martin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


This Quinoa Black Bean Summer Salad is super hearty. Great as a meal or served with a main dish. It’s vegan, gluten free, loaded with protein, low-fat, and ready in 20 minutes! Less if you have leftover quinoa in the fridge.



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 and stirring 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!


*Nutrition info does not include tahini dressing.

  • Category: Entree, Side