Description
Let’s be honest—salads have suffered from a serious image problem. But this Southwest Quinoa Salad? It’s bold, colorful, satisfying, and packed with flavor. Think fluffy quinoa, hearty black beans, sweet corn, crisp peppers, creamy avocado, and a zesty lime-cumin dressing that ties it all together.
Ingredients
For the Salad
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1 cup uncooked quinoa, rinsed well
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2 cups water or vegetable broth
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1 cup canned black beans, rinsed and drained
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1 cup corn kernels (fresh, canned, or thawed frozen)
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1 red bell pepper, diced
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1 cup cherry tomatoes, halved
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¼ cup red onion, finely diced
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¼ cup chopped fresh cilantro (or parsley)
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1 avocado, diced (add just before serving)
For the Lime Dressing
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3 tablespoons extra virgin olive oil
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Juice of 1 large lime (2–3 tablespoons)
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1 teaspoon honey or maple syrup
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½ teaspoon ground cumin
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½ teaspoon chili powder
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Salt and black pepper, to taste
Instructions
Rinse quinoa thoroughly under cold water using a fine-mesh strainer.
In a saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork and allow to cool completely.
In a large mixing bowl, combine black beans, corn, bell pepper, cherry tomatoes, red onion, and cilantro.
In a small bowl, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper until well combined.
Taste and adjust seasoning if needed.
Add the cooled quinoa to the bowl with the vegetables. Pour the dressing over the mixture and toss gently until evenly coated.
Chill for at least 20–30 minutes for best flavor.
Right before serving, gently fold in diced avocado.
Serve chilled or at room temperature.
Notes
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Cool quinoa completely before mixing to keep veggies crisp.
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Drain canned ingredients well to avoid soggy salad.
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Char the corn in a dry skillet for a smoky flavor boost.
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Add avocado last to prevent browning.