Quinoa and Black Bean Salad with roasted sweet potatoes, black beans, and a cilantro dressing is an easy, flavor-packed option for dinners, sides, or meal prep.
authorโs note
Easy to Toss Together, Impossible to Forget!
Grain salads have become a go-to in my kitchen. Theyโre fresh, filling, and the flavor combinations are endless. Two of my all-time favorites are my Roasted Sweet Potato Quinoa Salad and Avocado Cucumber Quinoa Salad. If youโve tried either one, you know how good they are.
This Black Bean and Quinoa Salad was kind of a happy accident. I had leftover roasted sweet potatoes in the fridge and a can of black beans in the pantry, so I started tossing things together. I used a version of my favorite dressing, gave it a taste, and instantly knew I had something special. Itโs the perfect mix of hearty and refreshing, and Iโve been making it nonstop ever since. Honestly, I think this might be my new favorite salad.
Quinoa and Black Bean Salad Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Quinoa | Rinse before cooking to remove bitterness. Swap with farro, brown rice, or couscous. |
| Sweet Potatoes | Cut evenly so they roast at the same rate. Butternut squash works too. |
| Black Beans | Rinse and dry well so the salad doesnโt get watery. Pinto beans also work. |
| Fire Roasted Corn | Regular frozen or fresh corn works. Char in a skillet for extra flavor. |
| Red Pepper | Use orange or yellow peppers if preferred. Chop evenly for consistent texture. |
| Avocado | Add just before serving so it stays fresh. Toss with lime juice to slow browning. |
| Cilantro Dressing | Swap sour cream with Greek yogurt if preferred. Add extra vinegar for more tang. |
How To Make Quinoa And Black Bean Salad
- Quinoa: Fluff it with a fork and let it cool so it doesnโt steam the other ingredients.
- Sweet Potatoes: Toss with oil and spices. Spread in a single layer and roast.
- Add red pepper halfway through roasting: This keeps it crisp-tender instead of soft.
- Combine base: Mix quinoa, roasted veggies, black beans, and corn in a large bowl.
- Dressing: Blend cilantro, vinegar, oil, honey, Dijon, seasonings, and sour cream.
- Dress just before serving: Toss gently and add avocado last.
Variations
Change Up Quinoa and Black Bean Salad
- Chicken: Add chopped chicken to the salad or serve it on the side.
- Grains: Swap quinoa with farro, couscous, or brown rice for a different flavor.
- Nuts/Seeds: Top with toasted pumpkin seeds, sunflower seeds, or pistachios.
- Veggies: Add cherry tomatoes, jalapeรฑo for spice, or red onion for extra flavor.
Chelseaโs recipe tip
Hereโs What Iโve Learned After Making A Million Times!
- Space Out Sweet Potatoes: Spread in one layer to roast evenly and stay crisp. Overlapping makes them steam.
- Preheat Oven: Heat the oven fully before roasting for the best results.
- Dry Black Beans: Pat dry after rinsing to avoid extra water and keep sweet potatoes crisp.
- Add Dressing Last: Toss dressing right before serving. Shake or stir for even flavor.
Storage
Meal Prep or Make Ahead
- Meal Prep Salad: Mix quinoa, sweet potatoes, red pepper, black beans, and corn. Split into 4 containers or 1 large one. Store dressing and avocado separately.
- Store Dressing: Keep dressing in a separate container. Shake before using. Quinoa and Black Bean Salad stays fresh 4โ5 days in the fridge.
- Add Fresh Daily: Add avocado before eating. Toss with lime or lemon juice to keep it fresh.
More Veggie-Packed Recipes:
Salads
Italian Salad Recipe
Healthy
Tomato Cucumber Salad Recipe
Soups And Stews
Vegetable Beef Soup Recipe
Helpful Visual Guide: check outย how to cut a bell pepper
Quinoa and Black Bean Salad
Quinoa and Black Bean Salad combines roasted sweet potatoes, corn, black beans, and a fresh cilantro dressing into a flavorful dish for any meal or weekly prep.
Video
Equipment
Ingredients
Salad
- 1 cup quinoa measured dry
- 6 cups diced sweet potatoes 2 large potatoes
- 3 tablespoons olive oil divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper
- 1 large red pepper chopped
- 1 (15-ounce) can black beans drained and rinsed
- 1-1/2 cups frozen corn fire-roasted preferred
- 1 large avocado diced, optional
Dressing
- 1/2 packed cup fresh cilantro leaves and tender stems
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 teaspoon minced garlic
- 1/3 cup sour cream I use light
Instructionsย
- Preheat oven to 425ยฐF. Cook quinoa (see note 1). Let cool.
- Peel and dice sweet potatoes into 1/2-inch pieces. Toss with 2 tablespoons olive oil, paprika, garlic powder, chili powder, salt, and pepper (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Spread in an even layer on a baking sheet.
- Roast potatoes for 10 minutes. Remove from the oven, add chopped red pepper, and toss with the remaining 1 tablespoon olive oil. Roast for another 10โ20 minutes, flipping every 10 minutes, until sweet potatoes are tender and peppers are crisp-tender.
- Remove roasted veggies from the oven. Toss with rinsed and dried black beans and corn. Let cool to room temperature.
- Add cooked quinoa to a large bowl with the roasted sweet potato mixture. If serving immediately, add diced avocado.
- Blend all dressing ingredients in a small, powerful blender until smooth. Season with salt and pepper (I add 1/4 teaspoon each).
- This salad is best served immediately after itโs dressed, so wait to add dressing until youโre ready to serve (see note 2). Drizzle some of the dressing over the salad and gently toss to coat. Add additional dressing to taste, if desired. Serve immediately and enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Hereโs how to cook quinoa.
Note 2: Make Ahead: Prep the salad a few hours in advance. Keep the dressing and avocado separate, adding them just before serving. Meal Prep: Divide the salad into meal prep containers. Store dressing and avocado (if using) separately. Add dressing and avocado just before eating.
Storage: Store leftover dressing for up to 5 days in the fridge.
Nutrition
Serving: 1serving | Calories: 466kcal | Carbohydrates: 72g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 913mg | Fiber: 13g | Sugar: 10g | Vitamin A: 11962IU | Vitamin C: 41mg | Calcium: 79mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the serving size?
Hey Christina, I donโt have an exact measurement for the serving size, but if you divide the salad into 6 bowls, one bowl would be a serving.
thank you for a very healthy and tasty meat alternative. I am making this again for church dinner for those fasting in January. The spices are amazing. thank you
So thrilled to hear this! Thanks!
The serving size says 6, but in the make ahead directions it says 4 containers. Just wondering if it is 4 or 6 for this recipe? Thanks!
Hey Kristin, sorry for the confusion! Itโs for 4-6 servings. Iโve updated it to reflect that. Thanks for your comment!
Absolutely love this dish!!! The dressing amazing and really takes the dish to another level. Thanks for sharing this one. Itโs a keeper!!
I am so thrilled to hear this! Thanks! ๐
Absolutely delicious. The family loved it. I kept the skins on the sweet potatoes and I did not include sour cream in the dressing, but I ran out of dressing and will need to make a second batch.
Yum! Iโm so glad you guys enjoyed this! Thanks so much for sharing! ๐
This may be a silly questionโฆbut do you roast the black beans and corn as well? Separately? Thanks.
Not silly at all ๐ No need to roast; just toss on the hot pan and that will warm them through ๐
Am I missing something? You talk about the delicious cilantro lime dressing but I donโt see lime in the ingredients or in the directions.
Ah! Thanks for pointing that out Jill! Optional ingredient to squeeze some lime over everything at the end; I updated the recipe card. Thanks so much for your help ๐
Wow!! This was my first time attempting to make quinoa as well as sweet potatoes. Success! It came out fantastic and I just finished the leftovers ( a tiny portion carefully hidden from the rest of the familyโฆ Ahem!) on day 3. ๐ Thanks for sharing this delicious dish!
Yay!! Iโm sooo happy you guys enjoyed this! I seriously do the same whenever we have leftovers of this stuff! ๐
DELISH!!!! If you love lime and cilantro , this is the meal for YOU!!!
Yay! SO happy to hear this is was a hit ? Thanks for the comment Regina! ?