Cumin Lime Black Bean Quinoa Salad (quick + easy!)

189 comments

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Recipe creation is a funny thing. There are those moments when no amount of testing produces the result I’m looking for. I’ll put so much work into a recipe, only to have it fall short after hours (or days) of work. Vegan baked goods are notorious for being fussy at times, especially when trying to make something wholesome without sacrificing flavour. I usually toss the recipe into my reject pile, in case I’m ever crazy enough to dig it out. Sometimes I am. Other times, I don’t want anything to do with it. ever. again.

Then there are moments, like this salad recipe, that come together effortlessly. With no real plan or guide, I just follow my instincts and taste buds. That’s the best kind of recipe! Summer dishes shine like this which is why I love creating new dishes this time of the year. Things are more simple and the fresh ingredients speak for themselves.

On Friday, we were rushing to get out the door for a weekend at the in-laws and I had a small window of opportunity to throw some food together. I usually try to bring a big batch of Vegan overnight oats, some snacks like hummus and crackers and fruit, and a hearty grain and bean salad. Booze, to balance it all out. Thankfully, I had some cooked quinoa in the fridge and then from there I pulled out a few ingredients from the crisper, decided on an overall flavour, and then whisked together a simple dressing to pour on top.

Black beans. Quinoa. Green onions. Carrots. Cilantro. Cumin. Lime. Love.

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Oh, and don’t forget to shoot some quick photos before throwing it into a container and flying out the door!!

Fresh. Delicious. Ready in the amount of time it takes to cook a batch of quinoa. I’ll take it!

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If you’re looking for a simple salad to prepare for a road trip, picnic, or just a light lunch, I hope you’ll give this a try! I like to make it the night before and let it sit in the fridge overnight. I have a few more family gatherings this week due to some very special visitors and I already plan on making it at least two more times this week. What can I say, when I like something I want to make it all the time.

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Tangy Cilantro-Lime Quinoa Salad

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

By

5 from 10 reviews
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This black bean quinoa salad is so fresh and tangy! It's delicious paired with creamy avocado and fresh pita bread or crackers. If you're not as big of a fan as I am of tangy/acidic dressings, feel free to reduce the amount of lime juice called for.

Yield
4 servings
Prep Time
Cook time
Total Time

Ingredients:

For the salad:
  • 1 cup uncooked quinoa (or 3 cups cooked)
  • 1 (14-ounce) can black beans (or 1 1/2 cups cooked), drained and rinsed
  • 1 1/2 cups fresh cilantro, finely chopped
  • 3 medium carrots, julienned (about 1 1/2 cups) or 1 large chopped and roasted sweet potato
  • 4 green onions, thinly sliced
  • Fine grain sea salt and black pepper, to taste
  • Lemon-Tahini Dressing (optional)
  • Sliced avocado (optional)
  • Endurance Crackers, pita bread, or crackers of choice (optional)
For the dressing:
  • 5 to 5 1/2 tablespoons fresh lime juice, to taste
  • 4 tablespoons extra-virgin olive oil
  • 2 large cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons pure maple syrup, or to taste
  • 3/4 teaspoon fine grain sea salt, or to taste

Directions:

  1. To prepare the quinoa: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 14 to 17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes.
  2. In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots (or roasted sweet potato), and green onions.
  3. Whisk together the dressing in a small bowl or jar. Adjust to taste if desired. Pour onto salad and toss to combine. Season with salt and pepper to taste until everything pops.
  4. Spoon into bowl and drizzle on some Lemon-Tahini Dressing. Top with sliced avocado and serve with Endurance Crackers, if desired.

Tips:

  • The flavours tend to mellow when this salad sits in the fridge, as the quinoa absorbs the dressing a lot. I recommend giving it a "refresh" by adding a squeeze of lime juice, a drizzle of olive oil, and more seasonings to taste. Stir it all together, and taste.

 

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Another thought – this would also be fantastic with diced avocado and/or mango! Summer tomatoes too. Have fun playing around with the recipe…it’s a good one to adapt.

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{ 189 comments… read them below or add one }

1 Sharon July 23, 2013

This sounds delicious! Cumin is a favourite of mine:)

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2 Ksenija @ Health Ninja July 23, 2013

Oh, wow, this one looks like a filling salad! I’ve been searching for something like that since the unbearable heat over here in Germany makes it impossible to eat something else in the office but a salad.

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3 Sarah @ Making Thyme for Health July 23, 2013

The pictures look gorgeous considering you took them on the way out the door!
I’m just started to try to develop recipes on my own and it’s so much harder and more frustrating than I could have ever imagined.
I love the simplicity of this salad. It’s kind of similar to one you’ve made before that I’ve made several times and love, so I know it’s good!

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4 Emily - It comes naturally July 23, 2013

Mmm, cumin is probably my favourite spice! I don’t use it enough. I know what I’ll be having for lunch tomorrow!
I’m glad to hear I’m not the only one who has recipe ‘disasters’ :-)

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5 Alexandra @ Lean Green Healthy Machine July 23, 2013

I can only imagine how perfectly that dressing compliments the dish! Such wonderful summery flavors to make a filling, yet not too heavy meal. My relatives just might be seeing this at the next family get together :)

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6 Erica { EricaDHouse.com } July 23, 2013

What an amazing flavor combination! Such a perfect summer salad.

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7 Holly @ EatGreatBEGreat July 23, 2013

What a beautiful salad! It’s so summery and I love the combination of flavors.

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8 Jessica @ conveganence July 23, 2013

I love the combination of cumin and lime! And the grated carrot on the top is so pretty :) I agree with you re: vegan baked goods. A while ago, I wanted to make a vegan pink lemonade cake and I had to make (and throw out) 2 different cakes before I finally came up with something decent. Salads and dressings are much easier…with fresh ingredients you know which flavors really pop together and you can build on that.

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9 Shalini July 23, 2013

This looks great. Can the oil be left out for an oil free option?

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10 Angela (Oh She Glows) July 23, 2013

You probably could, but you’d have to rework the dressing a bit (likely add more sweetener to make up for the zip of the lime juice)

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11 Averie @ Averie Cooks July 23, 2013

I love cumin! It’s one of those spices that reminds me of my childhood. My mom used a lot of it and I love the addition of lime and with the beans. Mmmm. I bet this is tasty and it looks so hearty & healthy!

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12 Lauren @ The Highlands Life July 23, 2013

Love this, especially because it can be made ahead. This would be perfect for work lunches!

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13 Anna {Herbivore Triathlete} July 23, 2013

Quinoa and black beans are two of my favorite things! That dressing sounds light and summery as well. Love salads in the summer.

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14 Christine @ Gotta Eat Green July 23, 2013

Recipe development is a tricky thing. It can go so right, or so so wrong. Baking is so much more difficult for me than cooking. Cooking comes so easy to me and I have no problem pairing ingredients and flavors. Baking.. is a whole other story. It is like a science experiment, and it is so much harder to get the perfect recipe when you are subbing vegan ingredients.

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15 Stephanie L July 23, 2013

I do something really similar with avocado, roasted corn and halved cherry tomatoes added. The dressing however is completely different and this one sounds amazing…hmmm, cumin is one of my faves! Looking forward to making this!

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16 Anne-Marie van Benthum July 23, 2013

This sounds awesome! Thank you for this great recipe (and all your other recipes)!

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17 Amy July 23, 2013

I agree with Lauren. This is definitely going to be my work lunch for a few days next week. Thank you for my future yummy lunches.

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18 Amelia July 23, 2013

This is perfect! I was trying to think of what to make for lunch today with what little is in my fridge and cupboard… but I have all of this! Thanks Angela. :)

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19 Amelia July 23, 2013

This was soooooo good! I saved leftovers and tomorrow I’m going throw some mango and avocado on there. :)

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20 Stacy July 23, 2013

Yummy! You can’t go wrong with quinoa and black beans :) Thanks for sharing!

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21 Laura July 23, 2013

I definitely need to try this :)

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22 taylor @ taylormade July 23, 2013

yum — this looks like the perfect summer salad and now I’m craving it for lunch. I bet the carrots give it a perfect sweet crunch. and quinoa, black beans, and cilantro are always winning ingredients in my book!

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23 Kaila @healthyhelperblog! July 23, 2013

Looks delicious! Cumin and lime pair so well together! I always use them when I make mexican inspired dishes!

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24 Julia Kent July 23, 2013
25 Shashi @ http://runninsrilankan.com July 23, 2013

Gorgeous looking salad!

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26 Christina @ The Beautiful Balance July 23, 2013

I could not agree more with the frustrating side of vegan recipe creation. Over the weekend I made a lemon cake with raspberry coconut cream frosting and everything tasted perfect except for the cake’s consistency was off. The coconut cream frosting also had an odd sweetness to it. Instead of throwing my scribbled recipe away, I switched up the ingredients, nixed the frosting and came up with a pretty amazing flourless lemon cake!

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27 Katrina @ Warm Vanilla Sugar July 23, 2013

I love the sound of this! Awesome idea!

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28 christina July 23, 2013

Wow, just made this….so yummy and satisfying….making the almond butter cups this afternoon. Thanks for great recipes:))))

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29 Angela (Oh She Glows) July 23, 2013

Wow, that was fast! Thanks for trying it out :)

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30 Andrew @ One Ingredient Chef July 23, 2013

Quinoa salads are great, but the problem is the dressings… Most quinoa recipes lack any real sauce or dressing and end up quite boring. The flavors of your cumin/lime dressing and the ingredients in the salad sound so good together — I can’t wait to try this combo!

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31 Angela (Oh She Glows) July 23, 2013

Thanks Andrew- hope you enjoy it!

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32 Ashley July 23, 2013

Do you think swapping out the black beans for lentils would be an okay substitution?

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33 Angela (Oh She Glows) July 23, 2013

Sure, why not! Black lentils might be a nice addition in particular because I love their slightly crunchy texture and they hold together very well.

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34 Hannah July 23, 2013

I’m back in Toronto now. You should fly out to visit me. xoxo

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35 Angela (Oh She Glows) July 23, 2013

I saw you are back!! promise I’m not stalking you on instagram ;) Hope to see you soon

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36 Marissa@ohhhsolovely July 23, 2013

that combination of ingredients sounds awesome!

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37 Fletcher, Rohrbaugh, & Chahine July 23, 2013

Anything with black beans and lime and salad, I will definitely try. I love them in combinations for summer. Thanks for sharing! It’s next on my list.

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38 Beth Mead July 23, 2013

Great salad! I’ll make this today after a quick trip to the farmer’s market. Fresh sweet corn may make an appearance too!
I’ve made about six or seven of your recipes, Angela, and I’ve loved them all! Thank you so much, not only for these amazing dishes, but for being an inspiration on being healthy and happy:)

(Just made the Raw Almond Butter Cups last night…they are almost gone already!)

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39 Angela (Oh She Glows) July 23, 2013

Hey Beth, So happy to hear the recipes are being enjoyed so much! That makes me a happy girl. :)

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40 McKel Hill, MS, RD, LDN | Nutrition Stripped July 23, 2013

Love quick and easy recipes, especially involving cumin, beans, and quinoa! ;)

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41 Emma July 23, 2013

Oooh this reminds me of that tasty quinoa black bean mango salad from Veganomicon which I love so much and had actually planned to make tomorrow :) Your pics are so pretty, I especially love that pouring shot.

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42 Allie July 23, 2013

This looks absolutely beautiful – I’m going to try it tonight with the avocado you mention at the end. I’m in love with your Green Monsters, too, by the way. Thanks for all you do on this site – I’m constantly inspired to try new recipes!

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43 Angela (Oh She Glows) July 24, 2013

Thanks Allie, I appreciate it :) hope u enjoy the salad!

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44 Nicole Marie Story July 23, 2013

The picture of your food resembles the quinoa salad available at Trader Joe’s but a million times more fresh, clean, and delicious looking. I can only wish to create such a dish, so I shall live vicariously through your pictures and keep buying my lame version at TJ’s. Your talent is incredible. Thank you for sharing!

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45 Rebecca R July 23, 2013

This is EXACTLY how I make your black bean avocado lime salad! (I make the dressing differently, just lime cumin olive oil, salt, plus garlic and shallots). I started adding quinoa to make it something a little more than just beans. Love it!

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46 Angela @ Eat Spin Run Repeat July 23, 2013

This sounds so good Ange! I’m on a huge lime and cilantro kick right now, and this dressing sounds perfect. Sometimes the best recipes come as a result of not having a plan at all, and I think that’s why I tend to opt for salad creations most often. It’s hard to go wrong with all that colour!

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47 Jane July 23, 2013

This sounds delicious! Such a great combination of flavours, and so filling! Can’t wait to try this salad!

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48 Kristina @Run and Assimilate July 23, 2013

This looks so delicious and simple as well!

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49 Stacey July 24, 2013

I made this earlier today for dinner tonight and it is delicious! I bet it tastes even better tonight once all the flavors meld. The only substitution I made was using red onion because I didn’t have any green onion on hand. I’m so glad I doubled the recipe so we can have leftovers for lunch tomorrow. Will definitely make this again!

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50 Kerry July 23, 2013

I’ve been looking for a new salad recipe to serve at my sister-in-law’s baby shower next weekend and this is now it! I made this to tonight and it is amazing! My sister-in-law hates cilantro so I substituted it for parsley and arugula. I also added jicama and diced avocados – seriously the best salad I’ve eaten all summer!!

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51 Angela (Oh She Glows) July 24, 2013

Love your subs! Will have to try that this week :)

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52 Angie (@AMothersPace) July 23, 2013

Oh my, this looks delicious! I love the lime/black bean/quinoa combination. So simple yet I’ve never tried it. Your dressing looks amazing too. I’m pinning it and making it soon.

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53 Denise Wagner July 24, 2013

What a delicious salad! Love the mixture that you made for it. :)

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54 Susan July 24, 2013

I just made this and loved it! It has the perfect balance of flavours. Thank you, this is a keeper!

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55 Michele July 24, 2013

Thanks Angela! Perfect recipe just in time for me to use all the cilantro I have! I added avocado since I had one on hand. Loved the dressing.

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56 Jamie @lifelovelemons July 24, 2013

Quinoa salads are the MOST amazing! Thank you for sharing!

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57 Molly July 24, 2013

This looks delicious. So fresh, light, summery and a perfect meal for lunch or dinner. I love pairing lime with a spice (black pepper) so I bet you really hit the spot with cumin. I can always count on you for creating delicious recipes and I think this salad might be appearing for tonight’s dinner! Great addition of qunioa – it’s my favourite grain.

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58 Lisa Kippur July 24, 2013

This looks really yummy, thanks!

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59 Lisa C July 24, 2013

Angela, we love your website and recipes! Dr. Scott and Kristen Stoll would love talk with you sometime! Contact us anytime. A one hour conference call would take less than 1% of your month but might make a lifetime of difference. Thanks again for all your great recipes! Keep them coming!!

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60 Kate July 24, 2013

Wow! Another hit…I had all the ingredients & had to whip it up. Easy & delish!

I stumbled on your site 4 days ago & have already made the Rad Pad Thai (twice), almond bites and this dish. Oh my so good! We are actually not vegans, but you are giving me a great start towards transforming. Planning to make your lentil loaf soon.

Thank you for following your passion and sharing with the rest of us!

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61 Karen July 24, 2013

I make almost the identical quinoa bowl but use the red grain variety and and add hemp seeds and avocado (using less evoo.) This combo of lime and cilantro is tasting so fresh this time of year – can’t get enough! So glad to see you posting a savory dish, Ange – it’s been a while :)

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62 Tiff July 24, 2013

Looks like something even I could make! ;)

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63 Carly July 24, 2013

I just found your blog and I am in love. I made this recipe as soon as I read it and it is perfect and delicious and surprising and hearty; I can’t say enough good things.

You are officially bookmarked. Thanks for the great recipe!

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64 Anna @ Your Healthy Place July 24, 2013

Mmmm cumin and lime are two of my favourite flavours. I also love new ways to use quinoa, so this will quickly be brought into my summer meal rotation!

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65 Jenn July 24, 2013

Soo delicious!! The dressing is so simple yet so divine. I even accidentally made millet instead of quinoa cause I was rushing through my pantry. I think with quinoa it would be better and a little lighter than the millet but ehh, for a mistake it turned out pretty good I think! Thanks for the awesome summer recipe, probably going to eat this everyday for lunch ;)

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66 Beth July 24, 2013

I made this salad last night for dinner and all I have to say is YUMMY. It was so good. I loved the lime flavor. I ate it for lunch today and it was even better. One of my favorite salads. I will be making this again. Thanks, Angela!

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67 Sandra July 24, 2013

I made this tonight and it’s delicious! I didn’t change a thing except the kind of onion (Walla Walla Sweets are what I had). I cooked the quinoa in my rice cooker (1c quinoa, 2c water) and it came out perfect! Thank you Angela!

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68 Anita Stephenson July 24, 2013

Angela, is there anything I can sub for the cilantro? My husband and I just can’t seem to get out tastebuds around this ingredient. I’m finding it almost overpowering.

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69 Linda C July 25, 2013

I made this last night in my rush to get something on the table. Fast, delicious and really filling. I added some lime zest as well. Thanks for all your inspiration!

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70 Daniel July 25, 2013

Wow, that looks delicious, looking forward to trying this recipes. I have been looking to incorporate quinoa into my diet from some time, and i already have a short list of special dishes that i rely on – mostly quinoa pasta, but this looks like an excellent addition to my arsenal.

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71 Elizabeth July 25, 2013

I made this tonight and it was so tasty. I swapped out the cumin for smoked paprika though, and added avocado, baby spinach and cherry tomatoes. Super delicious. Thanks for the inspiration!

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72 Jeannie July 25, 2013

This dish is SO YUMMY!!! I love all of your recipes. Quick, easy, and healthy! Thank you so much. Between this dish and the rainbow raw pad thai–I’m addicted :)

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73 Angela (Oh She Glows) July 26, 2013

Thank you Jeannie! So happy to hear that you are enjoying everything so much.

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74 Stephanie July 25, 2013

Just made this salad and it is absolutely delicious! Added some avocado for fun :)

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75 char eats greens July 26, 2013

Oh yum!!! I have some leftover quinoa was last night’s dinner so this will work out perfectly. Crossing my fingers that my veggie pick-up tomorrow at the farmers’ market has cilantro in it!!

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76 theresa July 26, 2013

Love the dressing! I had it on salad(quiona, lettuce and veggies) two nights in a row.

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77 Tamara July 26, 2013

This was awesome! I used bulgur wheat instead of quinoa and omitted the cilantro (hate the stuff) and it was still so good.

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78 Cathy July 26, 2013

I made this last night (with the avocado) to take to a summer potluck…it was a HUGE hit and many were grateful for a grain free dish! :) I Thanks Angela!!

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79 Jaci July 26, 2013

This looks so good! I would definitely add avocado :)

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80 Stephanie K July 26, 2013

I’m making this for dinner as I type this comment. I can’t wait to sit down and eat! I just tasted the dressing and it is SO good!

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81 Angela (Oh She Glows) July 27, 2013

:) hope you enjoyed it Stephanie!

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82 Stephanie K July 28, 2013

It was delicious, Angela! And I want to use the dressing for everything! :-)

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83 Shannon July 27, 2013

I have been a reader/ taste tester of your site for many moons now. This recipe looks absolutely INCREDIBLE and I cannot wait to make it. Thank you for all the veggie love. You kinda rock

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84 Angela (Oh She Glows) July 27, 2013

Shannon, you are so sweet! Thank you – I hope you enjoy it!

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85 Kayla July 27, 2013

I just made this recipe and am currently enjoying it for lunch (with some organic corn tortilla chips, which I’m dipping in it, lol!)! I changed it up a bit, and used veggies I had on hand–1 red pepper, half a cucumber, and 1 cup of corn. So good! Thank you, Angela! I will definitely be making this again.

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86 Lacy July 27, 2013

I just made this salad!! Delicious!!!

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87 Joelle July 27, 2013

I made this a few days ago and it was a big hit. I added a bit more maple syrup as it seemed a bit heavy on the lime (sour!). This is my favourite recipe website now. Love it! Thanks so much.

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88 Sabrina July 27, 2013

Looks delicious! I’m looking forward to trying it out :)

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89 Oceana and Sarah July 27, 2013

My roommate and I are making this right now! Just had the first bite and it was delicious! I love the cumin/maple pairing. Thank you for the recipe!

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90 Kylie July 28, 2013

Anything with cumin and cilantro sounds good to me! I will definitely be making this for an upcoming picnic potluck!

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91 Amy July 28, 2013

This salad looks delicious!

I couldn’t agree more about summertime cooking! It’s such an easy season to throw a bunch of fresh veggies in a bowl and have a delicious meal! No fuss, no muss! :)

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92 Wynne July 28, 2013

This was super for dinner tonight. My four-year-old swore he didn’t like it but then came back for seconds.

My husband and I have been reading The China Study and have decided to start converting to veganism. I’m so glad I have your blog to turn to! I’ve been making your recipes for more than a year. I’m really looking forward to your cookbook.

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93 Kendra July 28, 2013

Absolutely delicious, and so satisfying! Thanks so much for sharing your wonderful recipes.

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94 Amanda J July 29, 2013

Just made this tonight, found your site last night and have been addicted to reading the recipes since! They all seem simple, with good ingredients and I love that they are geared more towards pleasing more than one person (my husband is not vegan or even vegetarian, and is highly skeptical of anything I cook). So…verdict is this was a hit with both myself and my own ‘fast food and pop addicted husband’!! It was delicious- smokey and tart with a hearty bean taste, we will be making this again!! Thanks for the recipe!

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95 Sara P July 29, 2013

This is so good! Light, fresh, and the lime + green onions make it.

I made this for a potluck I was hosting this weekend and tripled the recipe since I am driven by my Dutch-Irish roots and always convinced that SOMEONE WILL BE HUNGRY if I don’t cook for a crowd at least three times the size of my actual guest list. That may have been a wee bit too much, but the guests loved it and darn if the leftovers aren’t great (and feeding me this week!). :) Thank you!

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96 Angela (Oh She Glows) July 31, 2013

Awesome! Leftovers are the best :)

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97 Sue July 29, 2013

Hi
I am new to your website and love the variety of healthy recipes I see posted.i really like this cumin lime black bean quinoa salad. I can’t find the nutritional information on recipes tho.. Such as calories, protein, etc. am I missing where this is located??? Thanks!!!

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98 Angela (Oh She Glows) July 31, 2013

Hey Sue, I try to post it at the bottom of the directions, but I didn’t have time when I was posting this particular recipe. When I do post it, I use Calorie Count – it’s free and easy to use, so check it out if you’d like.

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99 Margaret July 29, 2013

Made it for dinner tonight–it was super easy and delicious!

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100 Stephanie July 30, 2013

This is so yummy and easy! Will definitely be on the regular meal rotation.

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101 Meredith July 30, 2013

I just made this & love it! Learning to love vegan recipes, one by one. I am not vegan, and therefore I grated up a little asiago cheese & threw it in.. It’s delicious!

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102 Cheri July 30, 2013

This recipe is so good! I am seriously making it right now for the fourth time since you posted the recipe. Thank you so much!

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103 Andrea July 30, 2013

We had this for dinner tonight and it was fabulous! The two year old kept moaning, “This is soooo yummy mommy!” The five year old at first said he wasn’t going to eat it because he “doesn’t like quinoa”, and by the end had asked me if we could “have this everyday?!”

Hubby and I enjoyed it too! Thanks1!

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104 ruth July 31, 2013

Yum yum yum this is soooooo good! I didn’t have black beans or green onions but it turned out delicious with regular onions and pigeon peas. You’re right abort waiting to eat it until it has sat overnight in the fridge. I didn’t wait, and I liked it for dinner the day I made it. Absolutely loved it chilled at lunch the next day. Made me feel so clean and healthy. I have a few friends at church who all follow your blog, and we had ourselves a nice Facebook discussion about how yummy this is and how we all ate it right after making it. Next time I have to bring a side dish anywhere I’m bringing this.

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105 Jennifer July 31, 2013

Hi Angela,

I just made this salad. It was DEEEElicious! I’m going to try your kale salad tomorrow. :)
Thanks again for the awesome recipes!

xo

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106 Chrissy August 1, 2013

Yum! I knew as soon as I saw this I’d have to make it tonight–it combines so many of my favorite things! I added some avocado, per your suggestion, and also some spicy pumpkin seeds I’d roasted for an earlier recipe, both very tasty additions.

I’ve just recently discovered your site and have been enjoying clicking around so much. It re-energized me after I’d been in a bit of a cooking slump. I’ve been trying to eat a more plant-based diet for the past 6 months or so, and I’ve been happily overwhelmed at the ideas I’ve found here. For the recipes, beautiful photos, and the generosity with which you’ve shared your own story: thank you, Angela!

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107 Terri August 4, 2013

I am going to make this for work lunches this week. Do you think I could throw a serving size in a mason jar and have it keep for a couple extra days? I did mason jar salads last week for lunch and loved how easy it was to grab and go.

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108 Kellee August 5, 2013

This looks great, but I’m not a fan of cilantro (for some reason it always taste like soap to me:/). Any suggestions for a replacement?

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109 Angela (Oh She Glows) August 6, 2013

What about parsley? Generally it’s a good sub in cilantro recipes (obviously not the exact same flavour profile, but I find it is quite versatile)

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110 Geosomin August 7, 2013

Quinoa diesn’t agree with me so I whipped this up with rice instead…delicious! A great quick summer meal. Thanks :)

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111 Geosomin August 7, 2013

Oh…and parsley subbed for cilantro as per your suggestion (I am one of those wierd cilantro=soap people!)

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112 Sher August 8, 2013

I just made this – to die for! – and added 4 cups of finely chopped kale to the dressing and “massaged” it. I also swapped in a orange pepper for the carrot and a shallot for the green onions! The nutrition is awesome: 381 cal; 62 g carbs; 10 g fat; 15.5 g protein and a whopping 11 g of fiber! Thanks Angela!

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113 Sarah B August 12, 2013

Oh my god I just made this. Oh my god oh my god oh my god. I cannot wait to horse this down for tomorrows lunch! THANK YOU!!

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114 Michelle @ At Home with Michelle Parker August 20, 2013

My husband I just made this recipe and it was amazing! Love the vintage bowls you served in as well. I actually sell vintage dinnerware and have a line similar, if not the same! Would you mind if I share your photo and tag your blog with my fans?

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115 Angela (Oh She Glows) August 20, 2013

Hi Michelle, Sure that’s not a problem to use a photo. All I ask is that you provide photo credit (photo credit: Angela Liddon/Ohsheglows.com) below the photo with a link to the recipe. So glad you both enjoyed the recipe by the way!

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116 Krysta August 22, 2013

Hi there,
I just tried this dressing with the chick pea salad and it is SO SO good. I’m looking forward to trying this recipe as well, as soon as I find some Quinoa around here! (We just moved). Anyway, I just wanted to say that you are a big inspiration to me and I’ve loved every recipe that I’ve tried so far. I hope your cookbook is coming along – you can count on me to buy one!
All the best.

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117 Penny August 23, 2013

I love this recipe! Tonight I subbed mixed greens for quinoa and added avocado. So yummy!

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118 Chloe August 26, 2013

Made this today with half quinoa / pearl barley and black eyed beans instead of black beans, it was so delicious! How good is lime and cilantro. thank you from Perth,
Australia :) xxx

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119 KT August 27, 2013

This is delicious. I lightly toasted the quinoa prior to adding the water. My 16 year old and I both loved it.

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120 Trish September 4, 2013

I must admit, I can never follow a recipe exactly. Most of the time it turns out great when I add my own twist. This recipe was so good that I had to share! It was my first time using black quinoa, and I loved it! The only veggie that I had in the house was kale from my garden and a butternut squash. For the dressing, I added the butternut squash and white beans to the above ingreadients and purreed in a food processor. I added that to the quinoa and sauted kale and wa-la sweet kale black quinoa surprise!

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121 Jen Lemmons September 8, 2013

Yum! Is 1.5 cups of cilantro, finely chopped the right measurement for the salad? That seems like so much!

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122 Angela (Oh She Glows) September 8, 2013

yes it is :)

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123 Michelle September 16, 2013

Made this recipe and absolutely love it! I just had a quick question, do you ever use dried black beans and if so how do you prepare them? Thanks for all the delicious recipes!

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124 Megan September 17, 2013

i’ve been reading your blog for years and have bookmarked so many recipes to try and this was one of them. Then a friend sent me this recipe the other day (and highly recommended your site) and since I had all the ingredients I decided to try it out for a potluck (with omnivores, who kindly prepared mostly vegan foods) and everyone liked it! the flavours were perfect and I bet it would be good in a tortilla with salsa.

p.s. Since some people don’t like cilantro (apparently it’s genetic), I made a bit with parsley instead and added a bit of lemon juice – it was pretty good.

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125 Cortney October 7, 2013

This recipe is absolutely delicious! It’s so fresh and flavorful and was simple to make after a very manic Monday at work! I followed the recipe exactly except that I used a little less oil in the dressing then added a few quartered cherry tomatoes, put it on a bed of fresh baby spinach and ate it warm. Thank you so much for this recipe!

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126 Jill October 14, 2013

I just love this recipe! I’ve probably made it six or seven times in the last few months! I mostly follow it exactly but have added a pinch of cayenne a couple of times. Your edamamme hummus is another favorite. Can’t wait for your cookbook!

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127 Felice October 19, 2013

This is an awesome salad!! I took it to a party and it was a hit, everyone loved it. Thanks!!!

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128 Giselle October 21, 2013

I made this salad on the weekend but made quite a few substitutions – instead of black beans, I used chickpeas and lentils (as black beans are quite hard to come by in Australia), and I forgot to buy cilantro so I used dried parsley instead. It was so easy to make and is a great work lunch! The dressing isn’t as evident to taste as I’d maybe like it to be, but I’ll definitely try this again and see how it goes. Thanks for the recipe – I went vegan last week and am so relieved that your website is around to guide me! x

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129 kmaywatson November 4, 2013

I made something very similar to this and called it the “Six Week Salad” … I would make a half-gallon of it on Monday and take it to my clinical rotations Tuesday-Wednesday-Thursday. Each day I would add a whole chopped mango and large handful of grape tomatoes … I seriously had this every clinical day for the last six weeks of my RAD program! When something works you go with it :)

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130 Danielle December 9, 2013

Your website is amazing! I am newly vegan and a bit of a lazy cook, so your quick and easy recipes are perfect for me. Thank you for making my meals more flavorsome.

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131 Melony December 9, 2013

This salad is FANTASTIC!!! I loosely adapted it to suit the tastes of the customer base that I have in my cafe’ located inside a bike shop. I’ve even got die hard meat and potato bike mechanics eating this salad! Way to go Oh’-She-Glows!

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132 Stephanie B. December 27, 2013

Yum, I just made this with a few substitutions based on what I had on hand (honey instead of maple syrup, basil instead of cilantro, some grape tomatoes added in because I only had a few small carrots, and I threw in a few pinto beans along with the black beans because I had some that I needed to use up, and no onions but I would love to make it with the onions next time!). Very tasty and a great, healthy lunch! I couldn’t wait and had to eat it right away, so I’m excited to try it again after it’s been in the fridge for a bit. Thanks Angela! I hope you and your family had a wonderful Christmas. (Planning to make your peanut better balls next – SO excited for that recipe.)

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133 Megan January 22, 2014

Is there a general substitute for cumin? Everything about this sounds delicious except that I detest cumin. Could I just leave it out?

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134 Angela (Oh She Glows) January 25, 2014

Yes you can probably leave it out! A pinch of two of chili powder might be nice!

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135 Suzi January 22, 2014

I have a similar salad I make with brown rice, basically the same, and same dressing flavors, except it has diced red bell pepper and sometimes corn (in the summer), with lots of cilantro. Yes, these salads keep well, travel well, and are the first to go at potlucks and gatherings. I also add diced avocado, and a crumble of a good feta at serving time. Yum! Thanks for posting, and giving me a chance to add the roasted veggies for some variety, especially in the Winter time!

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136 Caroline February 20, 2014

I brought this salad to work today and it was absolutely perfect. I’m so happy I have leftovers for tomorrow’s lunch as well. I’ll have to try it with sweet potatoes too. :)

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137 Katherine February 22, 2014

Angela, great recipe however, I’m wondering if you could provide nutritional breakdown for your recipes? I’m wondering if you’re cookbook which I have pre-ordered will
Have nutritional information included? Thanks…

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138 stacey Johnson February 23, 2014

You have been a Godsend to me! One of my four daughters has been a vegetarian since kindergarten. Your site has provided me with the yummiest stuff! Not only does she eat it, but very often the rest of my family will have a “murder-less” meal along with us if it is one of your recipes. (The quote is from my daughter, not me) Thank you for all your energy and time you put into these recipes and sharing!

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139 Kristel March 8, 2014

Absolutely delicious! I ran out of cilantro so subbed in some fresh parsley and it was awesome. Thanks! :)

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140 Kendra March 9, 2014

One of the best vegan recipes I have EVER had. Second time making it and I decided to triple the batch, it is THAT good. I do cut the oil and syrup in 1/3 and add extra carrots/ cilantro, but wouldn’t change anything else. AMAZING, just bought the cook book cannot wait to try more!

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141 Mona March 17, 2014

I tried out this recipe today, with the addition of a jar of roasted, diced Anaheim chiles. It works well with the cumin, lime, cilantro, green onion, and garlic. Tasty flavors and healthy recipes…I am glad I found your site.

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142 Heather March 18, 2014

Hands down one of the best salads I’ve ever had! I added kale for some extra green goodness.

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143 Debra Sullivan March 31, 2014

Wonderful website and this recipe looks great. I’m not much of a cook (yet) so I’m unsure of a couple things. First, did you really mean to say, “Add 1 cup quinoa into pot along with 1.5 cups water or veggie broth?” Wouldn’t that much quinoa require more water or should it be intentionally ‘crunchie?’ And secondly, when you say “1.5 cups of cilantro, finely chopped,” would that be 1.5 cups before chopping (which actually yeilds approx. 3/4 cups once it’s chopped), or should you end up with 1.5 cups chopped (which seems like a lot)? Sorry, I’m so slow!!! Some of these foods are fairly new to me (somethiing I’m about to change). Thanks!

Read more: http://ohsheglows.com/2013/07/19/cumin-lime-black-bean-quinoa-salad-quick-easy/#ixzz2xZbwKVtT

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144 Debra Sullivan March 31, 2014

Aaaaack!! Please ignore my first question. I followed your instruction (1 C. quinoa to 1.5 C. water) and of course it was fine. I guess the grain holds some water from the rinsing so that the amount of water is correct. Sometimes I just beak off before thinking! Sorry!

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145 Debra Sullivan March 31, 2014

No need to post this if you’d rather not as it’s my third comment within the space of 1-1/2 hours(!!!) but I made this recipe and OMG!!! It was even tastier than the photos lead me to believe. The combination was virtuosic ~ exactly what my nutrient-starved body is craving. It’s my third recipe from your blog (Homemade Almond Milk & Cheesy Kale Chips, both of them also phenomenal). You are brilliant. That is all.

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146 Kristin April 7, 2014

Hi Angela – I came across your website a while ago but have only just started trying out the recipes and I know I’ve made a great decision :) This recipe is absolutely delicious but I wanted to let you know of an addition I made that was fantastic – I wanted to make it more ‘green’ so I shredded some kale in a food processor (first time I’ve ever shredded kale and I’ll certainly be doing it again), so it was almost like parsley and added it with some additional dressing (double the amount) to help soften the kale and it was divine! Definitely a good recipe that you can dress and leave in the fridge and the flavour really grabs to the ingredients with a bit of time. Thank you for the great recipes!

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147 Erin April 14, 2014

I am eating this salad as I type…Yum! I added avocado and tomatoes as suggested. Would probably make a bit more dressing for more flavor next time but it is certainly good as is.

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148 Natalie April 17, 2014

Sensational, did a mixture of both julienned carrots and roast sweet potatoes. Thanks Angela!

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149 Sarah Messenger May 10, 2014

Oh so good!!! Made this yesterday and had a big bowl for dinner. I just had it in tacos with chicken and lettuce for lunch today. I doubled the sauce because last time I made it, it was a little on the dry side. This time it’s PERFECT! Also added extra cumin and maple syrup and agave nectar for a lil more sweetness. When I cook things this good I wonder to myself if I should open a restaurant! lol thank you for the awesome recipe! I also used red onion and added a small bunch of fresh parsley. My tastebuds just went nuts! (I also marinated my chicken overnight in the fridge in a splash of oil & vinegar and kicken chicken seasoning.)

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150 gwen May 23, 2014

This is my go to summer salad, I made it dozens of times last summer and I am so happy to be coming back to it now for the holiday weekend! Thank you!

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151 Kelli June 7, 2014

Hello Angela, Thank you for this wonderful blog! Thanks to you and my love for cooking I am a very satisfied Vegan, again. The first go around was not as much fun. Thanks to you I have found the most delicious and nutritious recipes. I have tried both the weekend glow kale and back on track salads, salad bows, and the strawberry lime crisp, almond butter balls, carrot baked oatmeal and the overnight oatmeal. All were really delicious! I was skeptical while reading your description and praise of each recipe, but it is totally TRUE!!! Every recipe has been a wonderful adventure in my kitchen with the best outcome imaginable. So tasty and satisfying just bursting with flavor and wonderful textures!. Light and satisfying. Okay, that will be all the praise, for now! I just want to thank you again for sharing your passion for nutritious home cooked food and delicious recipes! I really have enjoyed sampling recipes and plan to peruse through some more tomorrow. So, today I made Cumin Lime Black Bean Quinoa Salad and as expected, I love it!! I used red quinoa and sweet potatoes. So good! Thank you!
XOXO
Oh, Congratulations!
Kelli

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152 Angela (Oh She Glows) June 9, 2014

Thank you Kelli! I’m so happy you are having success with the recipes. :) And thanks for your congrats! xo

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153 Olivia June 15, 2014

I’ve made this salad twice. I prefer the sweet potatoes because I like their added sweetness! The first time I made it, I used half parsley half cilantro, which was also delicious. The salad kept for a whole week in my fridge!

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154 Asha July 22, 2014

This recipe is sooo delicious. I never thought I wouldn’t be able to stop eating a salad. I made it with sweet potatoes instead of the carrots (I love the black bean/sweet potato combo) and followed the recipe exactly. I definitely recommend this recipe- one of the few quinoa salad recipes I’ve really enjoyed!

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155 Cathryn July 30, 2014

Delicious salad! I used roasted sweet potato as an alternative to carrot.

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156 Joannie August 27, 2014

Absolutely delicious. I would have used 2 limes instead of just one, but other than that, perfect! I added spinach, lettuce (had some leftovers I had to pass lol) and a diced avocado!

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157 Martha September 10, 2014

I just made this recipe with extra roasted sweet potatoes…..oh, you have to try this. It is amazing.

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158 Kelly September 26, 2014

I love this salad! It’s always my go to for potlucks. I like to add edamame, avocado, sliced almonds and queso fresco, which is crumbly like feta but tastes more like mozzarella. Really you could add anything to this salad. The dressing is soooo yummy!!

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159 Bryanna Duca October 19, 2014

Just made this for lunch and oooooh my goodness, so good!! I agree with all the previous posters that say this will probably taste even better after soaking up all the flavors overnight in the fridge!

Thank you so much for such a simple, easy, and healthy recipe!! :)

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160 brendon shave October 26, 2014

what is the name of your font used in the Header of this site? pretty please?

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161 HL October 30, 2014

Just made this, absolutely delicious!!! 5 stars!

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162 Lacey December 21, 2014

I just made this with lentils because I didn’t have enough quinoa. It is awesome!

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163 Kellie March 8, 2015

I just made this for the first time tonight and it is delish! My fiancé is notoriously picky, and he actually tried it (win!), and even said he liked it (double win!). I will definitely be making this in the future. Thanks!

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164 Katie March 13, 2015

Wow – this was really good, I swapped out veggies to what I had on hand, and it was still awesome. Thanks for the recipes as we work to transition to healthier eating!

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165 Maren March 23, 2015

Made this tonight as a side for some vege fajitas. Delicious! So fresh, fast and easy. Look forward to finishing the rest for lunch tomorrow!

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166 susan sobon April 11, 2015

hiya, i am probably one of the only people that doesnt care for quinoa. what would you substitute for it?? thanks

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167 Mary April 21, 2015

I’ve been reading your blog for years but I never commented. But I have to say, I absolutely love this recipe! I’ve made it so often and everybody loves it. Every time we’re invited to a BBQ or a party, people ask me to bring this dish. And they’re all meat eaters!

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168 NIck G. May 3, 2015

I am a personal trainer in the eat clean discipline looking for quick, but health recipes and THIS ONE IS ONE OF MY FAVORITES!!! The combo of nutritious, quick, and easy cannot be beat!!

Trainee’s come into the training office and everyone is always curious about this dish. I always offer a bite, and everyone is surprised how good it is! Now I have to try another recipe on this site as I have made this particular one about 15 times in the last two months (twice a week.) Although I will continue to make this because it’s not getting old, I’m just curious how delicious some of the other recipes are : )

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169 Jules May 4, 2015

Made this for lunch yesterday. Made it the day before and found the dressing had been soaked up and gone away, so added another half quantity of dressing just before service. It was delicious. Most of the people at lunch had either never even heard of quinoa and those that had, couldn’t pronounce it properly – they were all intrigued! I’d made this salad as I’m vegetarian, but don’t particularly like potatoes, but had made up a load of Jersey Royal New Potatoes for the meat and veg brigade, but everyone LOVED this salad and at the end of the day, the quinoa had gone and we had a few potatoes left over, which was really unexpected. Thank you for this recipe – it’s a keeper, and a great one to add/subtract whatever you have/haven’t got in your fridge, atlhough I think the cilantro is a must.

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170 Nd May 18, 2015

Yum! I printed this recipe out ages ago and I have never made it. Well I made it last night to take for work lunches…it is delicious. I don’t know why I waited so long to make it. I added some fresh snap peas instead of green onions (since I detest onions), and used red quinoa instead of regular since that is what I had on hand. Yum, Yum!

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171 Rachel July 23, 2015
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LOVED this salad! The dressing was a perfect combination of sweet and savoury.
I am new to the vegan world and am loving what you offer Angela!

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172 Deb Castellano July 25, 2015
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Okay, here’s what this recipe inspired… Brown rice (cooked with a little coconut oil), black beans, scallion, mango, cucumber, jalapeno, cumin, lemon juice–and sprinkled with a bit of shredded coconut! Fantastic. (I’m on Day 48 of being a vegan :-)

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173 Brittany Been July 27, 2015
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Soooo delicious! And really easy to make too – too good to be true!

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174 Antonia August 3, 2015

I just made this salad and it is hands down the best quinoa salad I have ever had!! Thank you so much for posting :)

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175 laura August 12, 2015
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I made this today and it was just perfect. I added a cucumber and grape tomatoes (just cause I had them on hand) and because I was short on quinoa, used amaranth for half the grain. I toasted the cumin before grinding it and adding it to seasoning and that was a nice special touch to what was already the perfect blend. Thank you so much Angela!

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176 Alex August 17, 2015
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Love this salad, especially with the lemon tahini dressing! I’m making it again now for the second time. Delicious!

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177 Blumina August 30, 2015

Just made it for lunch and it was awesome! I absolutely loved the combination of the flavours; thank you so much for the recipe!

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178 Amber September 1, 2015

it says lime-tahini dressing. Should there be tahini in it?

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179 Passport2success September 4, 2015

Always looking for good vegan, gluten free recipes…. And this one is delicious! Not too salty, not too sweet, just right. Pop goes my taste buds! Love it…keep ‘Em coming.

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180 Libby September 7, 2015
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This was absolutely fantastic and so flavorful. I made the lemon-tahini dressing to go with it, and it really added a great extra kick. Plus, it was quick and easy to make. I’ll make this again for sure!

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181 Chelsea September 14, 2015
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Oh my gawd, this salad, with the tahini sauce and side of hummus, is absolutely to die for. Don’t skip the tahini sauce! It’s worth every scrumptious bite. Thanks so much!!

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182 Erin September 16, 2015
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This has become one of my most favorite recipes!! The flavor combination is seriously mind-blowing!!! Keeping this forever and ever!!! THANK YOU SO MUCH for such an incredible recipe!

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183 Leeann November 12, 2015
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I made this salad a few days ago and it’s fantastic. I also made the endurance crackers. Unbelievably delicious ! I brought the crackers and salad to work and shared with my coworkers. They were equally impressed. The cumin dressing is so good and with a drizzle of the tahini dressing, it put the salad over the top. I just made another batch of the crackers . I’m addicted !!!! Thank you !!!!

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184 Ava March 6, 2016

This looks so fantastic, however everyone in my house despises cilantro. :/ Is there anything I can substitute for that ingredient that would ‘work’ with this recipe??

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185 Michael April 26, 2016
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All of the flavors in this salad are absolutely delicious! And so filling with great plant based protein with the black beans and quinoa. The tahini-lemon dressing to drizzle over is excellent in it, really adds that extra flavor and earthiness, I highly recommend using it. Also, a good end note about leftovers. The quinoa definitely absorbs the dressing in the fridge. Luckily it’s easy to zest it back up the next day — a squeeze of lime, a little more cumin, a drizzle of olive oil and it’s back again. Loved it :)

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186 Angela Liddon April 27, 2016

Thanks so much for the lovely comment, Michael. I’m so glad you enjoyed the salad!!

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187 Melanie May 3, 2016

Just made this (with lemon, did not have lime)…it is a amazing! Thanks for your great recipes!!

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188 Tracie June 6, 2016

This salad is de-lish! I made it exactly as written and it is awesome. My husband has heart disease (those pesky bad genes!) so we are trying a plant-based diet to see if it works any better than medication alone. It is scary changing so drastically – so finding a slam-dunk so early in my search for good recipes is really encouraging. Thanks for this! I will definitely be trying more of your recipes.

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189 Angela Liddon June 8, 2016

Hi Tracie, It’s so great to hear the recipe was a hit! Transitioning to a new diet can definitely be daunting, and I hope as you explore my blog more you find even more recipes to enjoy and love. I’m sending your husband tons of well wishes for good health!

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