Black Bean Tomato Quinoa Salad

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Protein-packed with black beans, and quinoa, my Black Bean Tomato Quinoa Salad with Texas Vinaigrette is light, healthy, delicious, and nutritious!

And, the Texas Vinaigrette? Well, it’s everything and more than you want in a salad dressing! 

Black Bean Tomato Quinoa Salad with Texas Vinaigrette


Black Bean Tomato Quinoa Salad with Texas Vinaigrette

With all the beautiful and healthy produce available right now, I’m trying to focus on farm-to-table foods more this summer. Plus, I’m trying to use the stove and oven as little as possible.

This salad is extremely versatile. Add any combo of vegetables that are in season and you like. Fresh corn, sautéed zucchini, or caramelized onions would make a tasty addition. Although I chose not to put meat in mine, it would be fantastic with grilled chicken. I would use the 1/2 cup Texas vinaigrette as a marinade for the chicken in that case.

I have also served this salad with the black beans and quinoa hot, but it’s equally tasty chilled.

dinner salad


What you’ll need to make Black Bean Tomato Quinoa Salad

The full recipe with amounts and instructions is below in the recipe card. In the recipe card, you can follow the instructions and create a free recipe box so that you can easily save the recipe. 

  • Black beans. Rinsed and drained
  • Sundried tomatoes.
  • Capers.
  • Quinoa. Cooked according to package instructions
  • Grape or cherry tomatoes. Halved
  • Feta crumbled. Or goat cheese
  • Avocados. sliced
  • Salad mix. Or Romaine or iceberg lettuce
  • Optional ingredients: corn, green or red onion, zucchini, jalapeno
  • Olive oil.
  • Lime juice. Freshly squeezed
  • Hot sauce.
  • Cilantro. Fresh and chopped
  • Chili powder.
  • Salt and pepper.
dinner salad


First, you’ll want to mix the vinaigrette and put it in the refrigerator to chill. If you’re using the vinaigrette for a chicken marinade go ahead and double the recipe and use half of it on your chicken; refrigerate the chicken and the vinaigrette and move to cook the quinoa.

I followed the package directions to cook the quinoa except I like it cooked 3 to 4 minutes longer than the directions call for.

Now, you just need to assemble the salad. Lay a bed of lettuce on each of your dinner plates or bowls. Arrange your salad however you want or just toss the ingredients randomly on top. I made a pretty little presentation so you can see all the ingredients.

Black Bean Tomato Quinoa Salad

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Black bean tomato salad with Texas vinaigrette.

Black Bean Tomato Quinoa Salad with Texas Vinaigrette

Black Bean Tomato Quinoa Salad with Texas Vinaigrette

Black Bean Tomato Quinoa Salad with Texas Vinaigrette is light, healthy, delicious, and nutritious!
Author: Paula
5 from 10 votes
Print Pin Rate
Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
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For the Salad

  • 15 ounces black beans rinsed and drained
  • 2 tablespoons sundried tomatoes
  • 1 teaspoon capers
  • 2 cups quinoa cooked
  • 1 cup grape tomatoes halved, medley blend of various colors
  • 4 ounces feta crumbled (can substitute goat cheese)
  • 2 medium avocados sliced
  • 8 cups salad mix Romaine, or iceburg lettuce
  • 1 and ½ cup corn
  • optional ingredients: green or red onion, zucchini, jalapeno

For the Texas Vinaigrette

  • cup olive oil
  • 3 tablespoons lime juice freshly squeezed
  • 1 tablespoon hot sauce
  • 2 tablespoons cilantro chopped fresh
  • ½ teaspoon chili powder
  • teaspoon salt
  • teaspoon pepper


  • Mix vinaigrette ingredients together and refrigerate. I usually add them to a canning jar, shake them until they are combined, and refrigerate.
  • Cook quinoa according to package directions.
  • Mix black beans, sundried tomatoes and capers together with 3 tablespoons Texas Vinaigrette. If I'm serving the salad with warm quinoa I warm this mixture in microwave.
  • Arrange salad: Add a bed of lettuce to your plates, top evenly with black bean mixture, tomatoes, corn, quinoa, feta, and avocados. Drizzle more Texas Vinaigrette over if needed, but it has strong flavors, you may want to taste it first.


Calories: 586kcal | Carbohydrates: 64g | Protein: 20g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 17mg | Sodium: 359mg | Potassium: 1132mg | Fiber: 15g | Sugar: 2g | Vitamin A: 1083IU | Vitamin C: 27mg | Calcium: 161mg | Iron: 5mg
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  2. Found this on pinterest and it looked healthy and delicious. My husband and I both LOVED it!!! Next time I’ll probably leave out the capers and maybe the sundried tomatoes (although they were ok) but that’s just a personal preference. We added some grilled chicken to it and had it again the next day. My kids probably won’t eat this altogether but I can make it and they will eat several of the ingredients separate. Will definitely be making this again!

    1. Thanks for letting me know, Melissa. I have to do the same for my boys, but I feel like it’s a win if we can all eat a couple of the same things. 🙂 My husband isn’t fond of sundried tomatoes either, I can eat a jar full though. I try to sneak them in but he usually picks most of them out. I’m glad y’all liked it.

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  5. I love quinoa and I’m always looking for new ways to serve it. Yum! Thanks for the recipe. I’ve already pinned it 🙂

  6. This is a hearty salad and healthy. Yay. Nice combo of textures and you arranged it very appealingly on the plate. Features all the lovely colors and choices.

  7. Paula, there is so much good stuff in this salad – love it! 🙂 I always love new salad recipes and this looks and sounds like a big winner to me! Thanks for sharing and pinning – have a happy Monday!

    1. Thanks Cindy! I feel good about eating salads even if I put too much dressing on them! Thanks for sharing!

5 from 10 votes (10 ratings without comment)

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