Southwestern Quinoa  Salad

Colorful and healthy Southwest Quinoa Salad with black beans, crunchy veggies, fresh cilantro, and tossed in a chili lime dressing! This make ahead cold salad is perfect for meal prep lunches, dinners, or a cookout side dish.

Quinoa Canned black beans Bell pepper Corn Cilantro Red onion Jalapeno Garlic Limes Olive oil Cumin Chili powder Salt Ground black pepper

Ingredients You Need

Cook quinoa as per package instructions. I like to cook quinoa with a ratio of 1 cup dry quinoa to 1.5 cups water.  Bring to a boil, cook on low for 12 minutes, and let stand for 5 minutes. This way quinoa comes out less mushy.


While quinoa is cooking, chop the veggies.


In a large salad bowl, add black beans, bell peppers, corn, cilantro, red onion, jalapeno, garlic, lime juice, olive oil, cumin, chili powder, salt and pepper.


Fluff quinoa with a fork and add to the bowl. Stir salad gently to combine and serve cold or warm.



Refrigerate covered for up to 4 days.

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