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–+ servings

Mexican Quinoa Salad Recipe

Author: Evelyn Petrie
A fresh and vibrant salad combining quinoa, black beans, corn, and vegetables, perfect for meal prep or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mexican
Servings 6 servings
Calories 320 kcal

Ingredients
  

  • 4 cups Cooked quinoa
  • 1 cup Canned corn, rinsed and drained
  • 1 cup Canned black beans, rinsed and drained
  • 1 pint Cherry tomatoes, cut in half
  • ¼ cup Red onion, finely diced
  • 1 large Avocado, diced
  • ½ cup Cilantro, loosely packed, divided
  • ¼ cup Olive oil
  • 3 tablespoons Lime juice (from 2 limes)
  • 2 tablespoons Honey
  • 1 teaspoon Cumin
  • ½ teaspoon Paprika
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper

Instructions
 

  • Blend together ¼ cup cilantro, olive oil, lime juice, honey, cumin, paprika, salt, and black pepper in a blender until smooth.
  • In a large bowl, combine the cooked quinoa with the dressing and toss until fully coated.
  • Mix in the corn, black beans, cherry tomatoes, and diced red onion. Chill the salad in the refrigerator for 30 minutes or up to overnight.
  • Just before serving, top with diced avocado and remaining cilantro.

Notes

  • Use fresh ingredients for best flavor and texture.
  • Adjust spiciness by adding cayenne or jalapeños.
  • Serve right away for the best texture, especially if adding fresh avocados.

Nutrition

Calories: 320kcalCarbohydrates: 44gProtein: 10gFat: 14gSaturated Fat: 2gSodium: 400mgFiber: 10gSugar: 3g
Keyword Mexican Quinoa Salad
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