Southwest Quinoa Salad is a healthy salad made with quinoa, black beans, corn, bell peppers, tomatoes and fresh cilantro. This tasty salad is perfect as a main or side dish and the leftovers are perfect for packing in your lunch.
This delicious salad can be ready in just 15 minutes!
Why make this salad?
Southwest Quinoa Salad is such a delicious salad. I love making up a big batch and storing in the fridge for a quick grab and go lunch or easy side.
My teens will head straight for this salad when they get home in the afternoons. I love that they’ll eat this instead of chips. I just have to make certain I keep it on hand, because it does disappear quickly in my house!
Quinoa
Quinoa is one of those foods that I find so versatile. It really can be used in so many different type of dishes and while it has a taste of its own, it also takes on all the flavors of whatever dish it’s in, like in this Quinoa Enchilada Bake.
Quinoa is often thought of as a grain and is used as such, but technically it is a seed. It is gluten free and is a good source of protein, fiber and several nutrients. You can find quinoa offered in there different varieties or colors; red, white and black. Any type will work. in this recipe.
Cooking quinoa is simple, but there are a few tips you’ll want to follow. Be sure to check out this post on How to Cook Quinoa.
Some of my favorite recipes using quinoa include Quinoa Banana Bread, Quinoa Pancakes, Roasted Sweet Potato Salad and Mediterranean Quinoa Salad.
Key Ingredients
- Quinoa – white, red or black quinoa works well
- Black Beans – Canned (rinsed and drained) or homemade black beans
- Corn – Frozen
- Tomatoes – I like to use cherry tomatoes
- Lime Juice – Fresh squeezed
Steps to Make
This quinoa salad is easy to make. Just throw everything together in a large bowl and then mix the dressing and add to the salad and stir.
- Cook the quinoa and allow to cool. Place in a large bowl.
- Drain and rinse the black beans, if using canned. Add to bowl with quinoa
- Add thawed corn, halved cherry tomatoes, chopped bell peppers and green onions
- Roughly chop fresh cilantro and add to bowl
- In a glass jar with a lid, add olive oil, lime juice, vinegar and all seasonings. shake to mix
- For dressing over salad and toss until well mixed
- Serve right away or cover and refrigerate
Variations and Substitutions
- Use kidney beans or garbanzo beans instead of the black beans
- Use chopped red onion
- Substitute fresh parsley for the cilantro
- Add finely diced jalapenos
- Add sliced black olives
- Omit any of the salad ingredients you don’t have on hand or don’t care for
Frequently Asked Questions
Quinoa should be rinsed well prior to cooking to remove the bitter coating.
This quinoa salad will last up to 5 days in the refrigerator. Be sure to cover before refrigerating.
No, this salad does not freeze well. It is best eaten fresh.
More Great Salad Recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out all my delicious salad recipes.
Southwest Quinoa Salad
Quinoa salad with black beans, corn, tomatoes and bell peppers.
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Instructions
Dressing room
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Place all dressing ingredients into a glass jar with a lid
1 lime, ¼ cup olive oil, 1 tablespoon white wine vinegar, ¼ teaspoon red pepper flakes, ¼ teaspoon ground cumin, ¼ teaspoon ground pepper, ¼ teaspoon salt, ⅛ teaspoon garlic powder
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Shake until well mixed
salad
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Cook quinoa according to package directions. Allow quinoa to cool to room temperature and place in a large mixing bowl.
1 cup quinoa
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Add beans, tomatoes, corn, peppers, onions and cilantro. Toss lightly.
1 can black beans (15 oz), 1 cup cherry tomatoes, 1 cup frozen corn, 1 cup bell pepper, 4 green onions, 1 cup chopped cilantro
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For dressing over top of salad. Toss until dressing is well distributed over salad.
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Serve right away or cover and refrigerate
Ratings
- Use kidney beans or garbanzo beans instead of the black beans
- Use chopped red onion
- Substitute fresh parsley for the cilantro
- Add finely diced jalapenos
- Add sliced black olives
- Omit any of the salad ingredients you don’t have on hand or don’t care for
Nutrition Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Serving: 1cupcalories: 222caloriesCarbohydrates: 31gprotein: 7gFat: 8gSaturated Fat: 1gSodium: 285mgPotassium: 464mgfiber: 7gSugar: 2gVitamin A: 899UIVitamin C: 35mgCalcium: 43mgIron: 3mg
