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Southwest Quinoa Salad with Corn & Black Beans

Fresh Southwest-style quinoa salad with corn, black beans, crunchy veggies, and a zesty lime dressing—great for meal prep lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Quinoa Salad
  • 1 cup quinoa rinsed
  • 2 cup water
  • 1 can black beans drained and rinsed (15 oz)
  • 1 cup corn thawed frozen or drained canned
  • 1 red bell pepper diced
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/3 cup red onion finely diced
  • 1 avocado diced (add before serving)
  • 1/3 cup cilantro chopped
Lime Dressing
  • 3 tbsp olive oil
  • 3 tbsp lime juice fresh if possible
  • 1 tsp honey
  • 1 tsp ground cumin
  • 1/2 tsp chili powder optional for extra kick
  • 1/2 tsp kosher salt adjust to taste
  • 1/4 tsp black pepper

Equipment

  • Medium saucepan
  • Mixing bowl
  • Whisk

Method
 

  1. Cook quinoa in water according to package directions. Fluff and let cool slightly.
  2. Whisk olive oil, lime juice, honey, cumin, chili powder (if using), salt, and pepper.
  3. In a large bowl, combine quinoa, black beans, corn, bell pepper, cucumber, tomatoes, and red onion.
  4. Pour dressing over the salad and toss well. Let sit 10 minutes to absorb.
  5. Fold in cilantro and avocado right before serving. Taste and adjust seasoning.

Notes

Tip: For meal prep, store without avocado and add it just before eating for the freshest color and texture.