Mexican Quinoa Salad
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.
Ingredients
- 1 15 oz. can black beans, drained and rinsed
- 3 cups quinoa, previously cooked (cook 1 cup of quinoa according to instructions on package to make 3 cups cooked)
- 1 red onion, diced
- 1/3 cup fresh cilantro, chopped
- 2 tomatoes, diced
- 1 cup corn kernels, previously cooked
- 2 bell peppers, diced (use red, orange or yellow bell peppers
- 1 jalapeño, seeded and finely diced (optional)
- salt and pepper to taste
For the chili lime dressing:
- 1/2 cup olive oil (or avocado oil)
- 1 tablespoon coconut vinegar (or balsamic vinegar)
- 1/4 cup lime juice
- 1 tablespoon maple syrup or agave
- 1 teaspoon garlic granules
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt and pepper to taste
- a pinch of cayenne (optional)
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.