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+ servings

Black Bean Salad

A beautiful medley of vegetables and grains that make up the best salad ever! Very easy to prep and is free from top allergens.
Course lunch, Salad
Cuisine Mexican
Keyword allergy free, easy, healthy
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 220kcal
Author Laila Sbeinati


  • 2 cups cooked quinoa, red or white
  • 1 398 ml/14 oz canned corn, drained
  • 1 398 ml/14 oz canned black beans, drained and rinsed
  • 1 cup grape or cherry tomatoes halved lengthwise twice
  • 1 yellow pepper, seeded and chopped
  • 1 orange pepper, seeded and chopped
  • 3 sprigs green onion, finely chopped
  • 1 avocado, seeded and diced
  • Handful cilantro finely chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar, or sub regular vinegar
  • Zest of 1 lemon or lime
  • Juice of 1/2 lemon or 1 lime
  • 1 large garlic clove, minced
  • Sea salt and pepper to taste


  • In a small jar (with lid) or a bowl, add the oil, cilantro, vinegar, lemon/lime zest and juice, garlic, cover jar with lid and shake vigorously until blended; or mix very well using a whisk until emulsified.
  • In a large bowl, add remaining ingredients: cooked quinoa, peppers, onion, beans, corn, tomato, with the exception of the avocado, along with some salt and pepper. Add the vinaigrette as well.
    Toss salad - ensuring you scoop from the bottom to incorporate the vinaigrette with the rest of the vegetables. Adjust salt and pepper as needed.
  • Add avocado and gently incorporate into salad.
  • Enjoy immediately. Refrigerate any left over.


This salad tastes even better the next day. Any left over can be stored in a tightly lidded container and kept in the fridge. Keeps for 2-3 days, then it starts to lose its "freshness" but is still edible.
If you're not planning on eating the salad right away, do all the steps but reserve the avocado until ready to serve. Cover with plastic wrap and place in the fridge. Once you're ready to serve, add the diced avocados and gently toss the salad being careful not to mush them. 


Sodium: 8mg | Calcium: 18mg | Vitamin C: 65mg | Vitamin A: 713IU | Sugar: 2g | Fiber: 5g | Potassium: 354mg | Calories: 220kcal | Saturated Fat: 2g | Fat: 15g | Protein: 4g | Carbohydrates: 18g | Iron: 1mg