Quinoa Black Bean Salad with Cilantro Mint Dressing (Easy & Vegan)
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!
4 people
Calories: 325kcal
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: 325kcal | Carbohydrates: 20g | Protein: 9g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Sodium: 315mg | Potassium: 626mg | Fiber: 7g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 3mg