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.
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.
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.