Southwest Black Bean Quinoa Salad
This Southwest black bean quinoa salad combines quinoa, black beans, corn, colorful vegetables, and fresh herbs with a simple cumin-lime dressing. It is an easy plant-based meal-prep lunch or side dish for busy weeks.
Ingredients
For the Quinoa Salad
- 1 cup uncooked quinoa
- 1 3/4 cups water or broth
- 2 cans black beans drained and rinsed
- 1 1/2 cups corn thawed if frozen
- 1 red bell pepper diced
- 1 pint cherry tomatoes halved
- 1/2 small red onion finely diced
- 1 jalapeno finely diced
- 1/2 cup fresh parsley or cilantro chopped
For the Lime Dressing
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and Black pepper to taste
Instructions
- Place the quinoa in a fine-mesh strainer and rinse it thoroughly under cool running water.
- Add the rinsed quinoa and water or broth to a medium saucepan. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for approximately 15 minutes, or until the liquid has been absorbed.
- Remove the saucepan from the heat and let the quinoa rest, covered, for 5 minutes. Fluff it with a fork, then allow it to cool.
- While the quinoa cools, add the black beans, corn, bell pepper, cherry tomatoes, red onion, jalapeño, and cilantro or parsley to a large bowl.
- To make the dressing, whisk together the lime juice, olive oil, cumin, chili powder, garlic powder, salt, and black pepper.
- Add the cooled quinoa to the bowl with the beans and vegetables.
- Pour the lime dressing over the quinoa salad and toss until everything is evenly combined. Taste and adjust the lime juice, salt, or seasonings as needed.
- Cover and refrigerate until ready to serve. Add pumpkin seeds and avocado as toppings immediately before eating, if desired.
Notes
- Follow the cooking instructions on your quinoa package if its recommended liquid ratio differs.
- Allow the quinoa to cool before assembling the salad.
- Drain the beans and corn thoroughly to prevent excess liquid from collecting in the salad.
- Remove the jalapeño seeds for less heat.
- Add avocado only when serving.
- Refrigerate in an airtight container for up to 4 days.
- Serve cold, at room temperature, or as the base of a Southwest-inspired grain bowl.
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