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Black Bean & Pineapple Quinoa Salad


Prep: Cook quinoa ahead. Entire salad can be made ahead if desired.

Happy Herbivore

Per serving: 389 calories, 4.4g fat, 74.1g carbohydrates, 15.9g fiber, 13.7g sugars, 17.5g protein

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Rate this recipe 4.1/5 (15 Votes)


  • 15 oz can black beans, drained and rinsed
  • 1 bunch green onions, sliced
  • 1 cup quinoa (uncooked)
  • 1/2-1 tsp ground cumin
  • 2 1/2 cups pineapple (thawed, if frozen)
  • 1 cup fresh cilantro (or spinach) (optional)
  • 1-2 limes (for juice)
  • hot sauce (optional)
  • 2 red bell peppers, seeded and diced
  • 1/2 cup corn (thawed, if frozen)
  • 1 bell pepper (any), sliced (shared) on the side, or in the salad


Adapted from


Step 1

In a pot, combine quinoa with cumin and 2 cups water or broth. Cover, bring to a boil and reduce to low, simmering until quinoa is fluffy and all liquid has evaporated, about 15 minutes. Mix quinoa (warm or cold) with black beans, green onions, pineapple, corn, cilantro (if using) and bell pepper. Squeeze fresh lime juice over top. Add hot sauce if desired.

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