Quinoa Black Bean Salad with Cilantro Mint Dressing

This quinoa and black bean salad is fresh, easy, and full of flavor. Tossed with a creamy cilantro mint dressing made from silken tofu, it’s a light yet satisfying plant-based meal that comes together in minutes. Perfect for lunch, dinner, or meal prep, this salad is customizable with your favorite greens, grains, and toppings—and that herby dressing? You’ll want to put it on everything!
Recipe
Two bowls filled with a colorful salad featuring spinach, cherry tomatoes, diced avocado, quinoa, and red cabbage are drizzled with creamy cilantro mint dressing. A halved avocado and a jar of the vibrant green dressing with a wooden spoon lie in the background on a white surface.

About this recipe

This salad is everything. It’s fresh, satisfying, and packed with protein thanks to the quinoa and black beans. But the real star? The creamy cilantro mint dressing that pulls it all together. It’s my current obsession—and I bet it’ll be yours too.

This salad is perfect as a quick lunch, a light dinner, or even for meal prep. I’ve made this recipe more times than I can count, not because I’m testing it, but because I crave it.

Why you’ll love this salad

  • Easy to make: No fancy steps or tools required, just a blender or immersion blender.
  • Meal-prep friendly: The dressing gets better with time! Have it ready in the fridge and drizzle it over everything.
  • Customizable: For the salad, use what you have—brown rice instead of quinoa, other seeds instead of pepitas, or even toss in roasted veggies.
  • Plant-based and protein-rich: Thanks to black beans and quinoa.
  • Perfect for warm days: Light, refreshing, and super flavorful.

Ingredient notes

  • Quinoa: Cooked and fluffed. Feel free to swap with rice, farro, or couscous.
  • Black beans: Canned or home-cooked—both work great.
  • Cilantro + mint: This combo makes the dressing bright and fresh.
  • Creamy dressing base: There’s a secret ingredient that makes it extra creamy (check the recipe below!).
  • Pumpkin seeds (pepitas): For crunch and a boost of healthy fats. Sunflower seeds or chopped almonds are great substitutes.

Variations

  • Swap quinoa for brown rice or cauliflower rice.
  • Add extra crunch with jicama or shredded carrots.
  • Want extra protein? Toss in crispy tofu, tempeh, or even grilled corn.
  • Feeling lazy? Just make the dressing and use it for tacos, grain bowls, or dip with chips.
  • Don’t have silken tofu on hand? No problem—here are a few easy swaps that still give you that creamy, dreamy texture. Unsweetened plant-based yogurt ro greek yougurt if not vegan, use 1 cup. This makes the dressing a little tangier, so taste and adjust the lemon juice if needed. Avocado: For a quick, dairy-free option, use 1 ripe avocado instead of tofu. It’ll be a little thicker and greener, but just as delicious.
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Two bowls of salad filled with fresh spinach, quinoa, cherry tomatoes, avocado cubes, and shredded purple cabbage, topped with a creamy dressing. A halved avocado and a jar of green dressing with a wooden spoon are placed nearby on a white surface.

Quinoa Black Bean Salad with Cilantro Mint Dressing (Easy & Vegan)

Alejandra Graf
This quinoa and black bean salad is fresh, easy, and full of flavor. Tossed with a creamy cilantro mint dressing made from silken tofu, it’s a light yet satisfying plant-based meal that comes together in minutes. Perfect for lunch, dinner, or meal prep, this salad is customizable with your favorite greens, grains, and toppings—and that herby dressing? You’ll want to put it on everything!
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Prep Time 20 minutes
Total Time 20 minutes
Course salads
Cuisine Mexicanish
Servings 4 people
Calories 325 kcal

Equipment

  • blender
  • Mason Jar for storing the salad

Ingredients
  

For the dressing:

  • 1 cup silken tofu
  • ½ cup fresh cilantro packed
  • ¼ cup fresh mint leaves
  • 3 tablespoons lemon juice about 1 lemon
  • ¼ cup olive oil
  • 1 clove garlic
  • ½ teaspoon agave or honey
  • ½ teaspoon sea salt
  • Optional: ½ serrano chile for a kick

For the salad:

  • 5 cups mixed greens spinach, arugula, lettuce—use your favorite!
  • ½ cup cooked black beans
  • ½ cup cooked quinoa or brown rice
  • ½ cup diced tomatoes or halved cherry tomatoes
  • ¼ cup pumpkin seeds pepitas
  • 1 avocado diced

Instructions
 

Make the dressing

  • Place all the dressing ingredients into a blender and blend until smooth and creamy.
  • Taste and adjust—add more lemon for brightness, salt to enhance flavor, or a touch more agave if you want it slightly sweeter.
  • Refrigerate while you prep the salad so the flavors develop.

Assemble the salad

    Option 1 (Tossed):

    • In a large bowl, mix the quinoa (or rice), black beans, tomatoes, and pumpkin seeds.
    • Add a pinch of salt, then spoon the mixture over a bed of greens.
    • Top with diced avocado and drizzle with the dressing.

    Option 2 (Layered):

    • Start with a layer of greens on each plate or bowl.
    • Add black beans, quinoa, tomatoes, avocado, and pumpkin seeds in sections or layers.
    • Drizzle generously with the cilantro mint dressing right before serving.

    Notes

    • Make the dressing ahead of time—it tastes even better the next day!
    • Keep cooked quinoa and canned beans in your fridge for quick meals like this.
    • Always taste and adjust—every lime is different, every bunch of cilantro too.
    • No mint? Use all cilantro or swap in fresh basil for a twist.
    • Double the dressing and thank me later.

    Nutrition

    Calories: 325kcalCarbohydrates: 20gProtein: 9gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.003gSodium: 315mgPotassium: 626mgFiber: 7gSugar: 2gVitamin A: 900IUVitamin C: 23mgCalcium: 53mgIron: 3mg
    Keyword cilantro sauce, kale apple salad, mint

    information

    Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

    Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

     

    Alejandra Graf
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