This Quinoa Black Bean Salad recipe is a vegan Mexican side dish packed with corn and black beans.

I may earn commissions for purchases made through links on this post.

Quinoa and Black Bean Salad -


Food Trends. Even in the food world there are trends. It seems like everyone now is either vegetarian or vegan and it has me wondering if it’s just a trend or is it here to stay?

Although I know a lot of people who are vegan for the health benefits and that I absolutely applaud! I’m just not a fan of people who say they are vegan and have no idea what it even means. I get asked all the time for vegan recipes so I thought I would give it a whirl.

My friends have all been cooking with quinoa (definitely a food trend right now) and I’ve been wanting to try it for a while.

I have avoided it because: A) I can’t pronounce quinoa without butchering it (“KEEN-wa”) and B) I didn’t know where it was in the grocery store and let’s face it…customer service in South Florida is as bad as it gets.

Quinoa and Black Bean Salad -

From experience I knew I was bound to get an irritated “I don’t know” or “never heard of it” answer with a side of attitude from the worker at the grocery store.

But I put my brave face on and went to the grocery store. After looking in the rice aisle and not finding it I asked an associate in the rice aisle if they had it and he said “No”.

Then I decide to look harder and there it was right in the rice aisle two feet from the associate. Awesome.

I’m a new lover of Quinoa. It’s quick, healthy and a great vegan option. This Vegan Quinoa and Black Beans has black beans, corn, lime, and cilantro in it — all of the Mexican flavors that I crave so often.

This Vegan Quinoa and Black Bean Salad is a great side or even main course, served hot or cold!


Quinoa and Black Bean Salad (Vegan)

5 from 2 votes
This Quinoa Black Bean Salad recipe is a vegan Mexican side dish packed with corn and black beans.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings


  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 1 1/2 teaspoons minced garlic
  • 3/4 cup uncooked quinoa
  • 1 teaspoon cumin
  • 1 1/2 cups vegetable broth
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lime juice
  • 1 cup frozen corn
  • 2 (15 ounce cans) black beans, drained and rinsed
  • 1/2 cup fresh cilantro, chopped
  • 1 ripe avocado, diced (optional)
  • Salt and pepper to taste


  • Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.
  • Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.
  • Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.
  • Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.
  • Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.
  • Serve hot or cold. Store in refrigerator.
Cuisine: American, Mexican
Course: Side Dish
This Quinoa and Black Bean Salad is a vegan Mexican side dish packed with corn and black beans.