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Bowl of Mexican Quinoa Salad with cilantro and lime

Mexican Quinoa Salad with Cumin-Lime Dressing

A fresh and healthy Mexican-style Quinoa Salad with black beans, sweet corn, and tomatoes. So nourishing and great made ahead!
AuthorKaitlin - The Garden Grazer
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
CourseSalad
CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan
Servings6 medium bowls

Ingredients

  • 1 cup white quinoa (uncooked)
  • 15 oz. can black beans
  • 8 oz. grape/cherry tomatoes
  • 1 orange bell pepper
  • 1 1/2 cups cooked sweet corn (canned, cooked fresh, frozen, or fire-roasted)
  • 4 green onions
  • 1/2 cup fresh cilantro
  • Optional: avocado for serving

For the cumin-lime dressing:

  • 1 tsp. ground cumin
  • 1 clove garlic, minced
  • 2 Tbsp. lime juice (about 1 lime, or more to taste)
  • 1/4 tsp. salt
  • Optional: lime zest

Instructions

  • Rinse and cook quinoa according to package directions.*
  • Meanwhile, make the dressing: In a small bowl, add all dressing ingredients and whisk to combine. Set aside.
  • Rinse and drain beans. Dice the tomatoes and bell pepper. Slice the green onions and chop cilantro. Place in a large bowl.
  • Add the cooked quinoa. Then pour dressing on top and toss well to combine. Salt to taste if needed.
  • Can serve immediately or chill in the fridge first to let flavors blend.

Notes

*To cook quinoa: Place 1 cup quinoa (rinsed well + drained) in a small saucepan with 1 1/2 cups water or vegetable broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
Serving: If serving this as a small side dish, it can serve about 8 people.

Nutrition Per Serving (Estimate)

Calories: 225 kcal | Carbohydrates: 42 g | Protein: 10 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 629 mg | Fiber: 9 g | Sugar: 4 g | Vitamin A: 1090 IU | Vitamin C: 42 mg | Calcium: 56 mg | Iron: 4 mg