Mexican Quinoa Salad is a colorful and has an explosion of tasty flavors. This healthy salad features protein-rich quinoa and beans, with a variety of fresh vegetables such as tomatoes, corn, peppers and avocado. It’s then tossed in a delicious tangy chili lime dressing.
This recipe is really simple to prepare and so flavorful and vibrant. Perfect for packed lunches, busy weeknight dinners, and for picnics, potlucks, and party gatherings.

Whether enjoyed as a satisfying and nourishing standalone dish, wrapped up in a tortilla for a handheld delight, or layered into a nourishing bowl, this Mexican-inspired salad offers endless possibilities for lunch or dinner.
What you’ll love about this recipe:
- Budget-friendly ingredients
- High protein salad meal
- Fresh, garden vegetables (tomatoes, cilantro, peppers, onions)
- Customizable with favorite toppings
- Quick and easy to prepare
- Perfect for meal prep or busy weeknights
Frequently Asked Questions
Can I customize the ingredients in this salad?
Absolutely! Feel free to adjust the ingredients according to your preferences or dietary restrictions. You can add or omit any ingredients to suit your taste.
Is this salad suitable for meal prep?
Yes, this salad is great for meal prep. You can prepare a large batch ahead of time and store it in the refrigerator for quick and convenient meals throughout the week. Add avocado and dressing before serving.
Is this salad suitable for a potluck or gathering?
Absolutely! This vibrant and colorful salad is sure to impress at any gathering or potluck. It’s a crowd-pleaser that will disappear quickly!
Is this salad gluten-free?
Yes, this salad is naturally gluten-free. Just ensure that all the ingredients you use are certified gluten-free if you have dietary restrictions.
Can I make this salad spicy?
Absolutely! If you enjoy a bit of heat, you can add more chopped jalapeños, diced green chilies, or a sprinkle of chili powder, cayenne, or hot sauce to give the salad a spicy kick.
How long will this salad stay fresh in the refrigerator?
When stored in an airtight container in the refrigerator, this salad can stay fresh for up to 3-4 days. Just be sure to store any creamy dressings separately and add them just before serving to prevent the salad from becoming soggy.
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More Vegan Mexican-Inspired Recipes
- Classic Black Bean Tacos
- Mexican Chipotle Coleslaw
- BBQ Chickpea Tacos
- Cauliflower Enchiladas
- Easy Mexican Roasted Potatoes
- Jalapeno Cornbread
- Cilantro Lime Rice
- Mushroom Tacos
Mexican Quinoa Salad
Ingredients
- 1 15 oz. can black beans, drained and rinsed
- 3 cups cooked quinoa (cook according to instructions on package)
- 1 cup chopped red onion
- ½ cup chopped fresh cilantro
- 1 cup cherry tomatoes, halved or chopped
- 1 cup cooked corn kernels
- 1 red, orange or yellow bell pepper, diced (optional)
- 1 avocado, diced (optional)
- 1 jalapeño, seeded and finely diced (optional)
- salt and pepper to taste
- Tortilla chips (optional, for serving)
For the dressing:
- 4 tablespoons olive oil (or avocado oil)
- 1 tablespoon coconut vinegar (or balsamic vinegar)
- 2 tablespoon lime juice
- 1 tablespoon maple syrup or agave
- 1 teaspoon garlic granules
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional – for smoky flavor)
- a pinch of cayenne
- salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, pre-cooked quinoa, chopped red onion, cilantro, tomatoes, corn kernels, diced avocado, bell peppers and jalapeño (if using).
- In a small bowl, whisk together the olive oil, lime juice, vinegar, garlic granules, ground cumin, chili powder, smoked paprika, cayenne, salt, and pepper to make the dressing.
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Taste and adjust the seasoning if needed, adding more salt, pepper, or lime juice as desired.
- Serve the salad immediately, garnished with additional cilantro if desired, and with tortilla chips on the side if desired.