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Colorful Tex-Mex Quinoa Salad with beans, corn, and fresh vegetables

Tex-Mex Quinoa Salad

A vibrant, healthy salad packed with protein-rich quinoa and fresh vegetables, topped with a zesty dressing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mexican, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinsed
  • 2 cups water For cooking the quinoa
  • 1 can black beans Drained and rinsed
  • 1 cup corn Canned or frozen
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1/4 cup red onion, chopped
  • 1/4 cup cilantro, chopped
Dressing
  • 1 juice of 1 lime
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste

Method
 

Cooking Quinoa
  1. Rinse the quinoa under cold water.
  2. In a pot, combine the quinoa and water, bring to a boil, then reduce to a simmer and cover for 15 minutes or until water is absorbed.
Mixing Ingredients
  1. In a large mixing bowl, combine black beans, corn, red bell pepper, avocado, red onion, and cilantro.
  2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
Combining Everything
  1. Once quinoa is cooked and slightly cooled, add it to the vegetable mixture.
  2. Pour the dressing over and toss everything together until well combined.
Serving
  1. Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to 3-5 days. Add a splash of lime juice or olive oil before eating to keep it fresh.
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