Southwest Quinoa Salad
A bright and filling salad featuring nutty quinoa, black beans, juicy tomatoes, and a zippy lime-agave dressing, perfect for lunches, potlucks, or a light weeknight dinner.
Ingredients
For the salad
- 1 cup quinoa Rinse under cold water before cooking.
- 15 ounces black beans Drained and rinsed.
- 10 ounces cherry or grape tomatoes Halved.
- 1 cup frozen corn Thawed.
- 1 red bell pepper small dice
- 1/4 red onion small dice
- 1 jalapeño small dice (remove seeds for less heat)
- 1/2 bunch cilantro leaves Chopped.
For the dressing
- 1/4 cup avocado oil (or olive oil) Can swap for extra-virgin olive oil.
- 2-3 tablespoons lime juice About 2 limes.
- 1 teaspoon agave (or maple syrup)
- 1/2 teaspoon kosher salt
For cooking quinoa
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt (for quinoa)
- 1 3/4 cups water
Instructions
Cooking Quinoa
- Rinse the quinoa under cold water in a fine-mesh sieve to remove bitterness.
- In a medium pot, combine rinsed quinoa, garlic powder, cumin, 1/2 teaspoon salt, and 1 3/4 cups water. Bring to a boil.
- Cover, reduce heat to low, and simmer for 15 minutes. Turn off the heat and let it sit covered for 5 minutes.
- Fluff with a fork and set aside to cool slightly.
Making the Dressing
- In a small jar or bowl, combine avocado oil, lime juice, agave, and kosher salt. Shake or whisk until emulsified. Adjust lime or salt to taste.
Assembling the Salad
- In a large bowl, combine cooled quinoa, drained black beans, halved cherry tomatoes, thawed corn, diced red bell pepper, diced red onion, diced jalapeño, and chopped cilantro.
- Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning with salt or more lime if needed.
- Serve immediately or refrigerate for 15–30 minutes to let flavors meld, bringing it back to room temperature before serving for best texture.
Notes
This salad is budget-friendly, naturally vegan and gluten-free, and can be made ahead of time. For a creamier option, stir in Greek yogurt or avocado. To reduce heat from the jalapeño, remove seeds and ribs, or use a milder pepper.