Description
This Mexican black bean quinoa salad is a refreshing, protein-packed dish loaded with quinoa, black beans, corn, cherry tomatoes, and fresh cilantro. Tossed in a zesty lime dressing, this gluten-free and vegetarian salad is perfect for meal prep, lunch, or a side dish. Add feta or cotija cheese for extra flavor, or keep it vegan by skipping the cheese!
Ingredients
Units
Scale
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, drained & rinsed
- 1/2 cup corn (fresh or canned)
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup feta or cotija cheese (optional)
- 1 jalapeño, finely chopped (optional, for spice)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt & pepper to taste
Instructions
- Cook the quinoa: In a saucepan, bring 2 cups of water or vegetable broth to a boil. Add quinoa, cover, and simmer for 12-15 minutes until fluffy. Let it cool.
- Prepare the dressing: Whisk together olive oil, lime juice, honey (or maple syrup), cumin, chili powder, salt, and pepper in a small bowl.
- Mix the salad: In a large bowl, combine cooked quinoa, black beans, corn, tomatoes, onion, cilantro, and jalapeño.
- Toss with dressing: Pour the dressing over the salad and mix well.
- Top with cheese (if using) and mix again.
- Chill & serve: Let the salad sit for 30 minutes to allow flavors to blend. Enjoy!
Notes
- For extra flavor, use vegetable broth instead of water to cook the quinoa.
- Make it vegan by skipping the cheese or using a dairy-free alternative.
- For crunch, add diced bell peppers or toasted pumpkin seeds.
- Perfect for meal prep! Store in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Healthy Meals
- Method: Stovetop & Tossing
- Cuisine: Mexican-Inspired, Gluten-Free
