Description
A vibrant and refreshing Southwest Quinoa Salad packed with black beans, corn, cherry tomatoes, avocado, and a zesty lime-cumin dressing. Perfect as a light lunch or colorful side dish.
Ingredients
Scale
- 1 cup dry quinoa, rinsed and cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- 1 large avocado, diced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- Cook the quinoa according to package instructions. Let it cool completely before using.
- In a large bowl, combine the quinoa, black beans, corn, cherry tomatoes, red onion, avocado, and chopped cilantro.
- In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper.
- Pour the dressing over the quinoa mixture and gently toss until everything is well coated.
- Adjust seasoning to taste. Serve immediately or refrigerate for 1 hour to enhance flavors.
Notes
- Chill the salad before serving for the best flavor.
- Add avocado just before serving to avoid browning.
- Double the dressing if you like extra zing.
- Use tricolor quinoa for added visual appeal.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
Keywords: southwest quinoa salad, quinoa black bean salad, healthy vegan salad, lime cumin dressing, make-ahead lunch