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Quinoa and Black Bean Salad with Lime & Cilantro


I love it when I can throw together a delicious AND nutritious meal in no time. This is one of my favorite “go to” meals when I don’t have a lot of time to spend in the kitchen. The Quinoa + Black Beans = mucho protein, and the lime + cilantro = alkalinity and detoxification. The corn, tomato, and cucumber add a great texture and round the flavor profile perfectly. This is a light summer dish that you can make over and over again! I recommend making extra to have for leftovers.



Is there anything better than fresh Organic summer herbs and veggies?



Eden Organics is a vegetarian’s dream come true. I always have my pantry stocked with a variety of their beans, because soaking and cooking beans isn’t always convenient. However, if you only have dry beans please do not skip soaking them!! Unsoaked beans wreak havoc on your digestion, and I can’t have that. Simply soak your black beans in purified water with 1 tsp. apple cider vinegar for 18-24 hours (overnight). When you are ready to make your meal, rinse the beans well and cook for about 45-60 min. You can always prepare your beans ahead of time.



This recipe is extremely versatile. You can serve it hot, or let it marinate in the fridge and eat it as a cold salad. You can also add a different bean, throw in some olives, and other spices. I left the measurements pretty loose, since I typically season as I go and adjust until I get the right flavor. Feel free to experiment.


Quinoa Black Bean Salad with Lime & Cilantro

Prep Time: 25 minutes

Serving Size: 2


1 cup dry Quinoa
1 can Eden Organics Black Beans
2 cups Cherry Tomatoes, halved
1 large Cucumber, chopped
1-2 cups frozen Corn (non GMO)
1 lime
handful cilantro
Pink Salt
Garlic Powder


  1. Add Quinoa to a ceramic or glass bowl (never use plastic) and soak with purified water for 3-4 hours.
  2. After soaking, use a fine-mesh strainer to rinse Quinoa thoroughly. Rinsing removes Quinoa's natural coating, called saponin, which can make it taste bitter or soapy.
  3. Add Quinoa and 1 1/2 cups water to a pot, bring to a boil then simmer on low for 15-20 minutes. You want the Quinoa to be fluffy, so let sit for 5-10 minutes off the heat until all liquid has evaporated.
  4. Rinse black beans well and thaw corn. If you want to serve hot, gently heat them in a pan, otherwise use at room temperature.
  5. Add cooked Quinoa with black beans, corn, tomato and cucumber to a bowl.
  6. Squeeze in lots of lime.
  7. Add a tbsp. or more of EVOO
  8. Season with Pink Salt and LOTS of Garlic Powder.




Does your mouth water just looking at this picture? Mine does. Do you have a favorite Quinoa summer dish you absolutely love? If so, please share in the comments section. And as always, if you enjoyed this post and would like more recipes like this, please join me at Facebook, Twitter, Instagram and Pinterest.



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