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Mexican quinoa salad served in a white bowl kept on a blue table napkin.
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Mexican Quinoa Salad

This Mexican quinoa salad is fresh, colorful, and loaded with vibrant Mexican flavors. Made with fluffy white quinoa, black beans, sweet corn, crunchy vegetables, and a zesty cilantro lime dressing, it's an easy recipe that's perfect for an easy lunch, meal prep, potlucks, or summer BBQs.
Course Salad
Cuisine American, Mexican
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Making time 5 minutes
Total Time 20 minutes
Servings 4
Calories 114kcal
Author Vandana Chauhan

Equipment

Ingredients

  • ¼ cup quinoa
  • ½ cup water
  • 1 cup cooked sweet corn kernels
  • ½ cup canned/ boiled black beans
  • 1 small red-onion finely chopped
  • 1 small tomato finely chopped
  • ¼ cup finely chopped bell pepper
  • 2 cloves garlic minced
  • ½ teaspoon finely chopped jalapeno
  • ¼ cup finely chopped cilantro
  • 1.5 tablespoons lime juice
  • Ground black pepper to taste
  • Salt to taste

Instructions

  • Put quinoa in a large strainer and wash under running water for 1-2 minutes.
  • Put rinsed quinoa and water in a pot. Cook uncovered on low heat until all the water evaporates.
  • Turn off the heat and cover the pot. Let it remain untouched for at least 5 minutes.
  • After 5 minutes, remove the lid and fluff quinoa with a fork. Allow reaching room temperature.
  • Put all the ingredients in a mixing bowl. Toss well. Check and adjust the seasoning.

Notes

  • Let the cooked quinoa cool before mixing it with the vegetables to keep everything crisp.
  • Use grilled corn instead of boiled corn for a smoky flavor.
  • Add diced avocado just before serving.
  • Stir in some pico de gallo for extra freshness.
  • Make it spicier with chopped jalapeños or red chili flakes.
  • Add chopped cucumber for extra crunch.
  • Non-vegans can add crumbled feta or cotija cheese if desired.
  • Add lime zest to the dressing for even brighter citrus flavor.
  • For extra healthy fats and texture, sprinkle toasted pumpkin seeds or sunflower seeds on top.
  • More recipe tips, tricks, and variation suggestions are shared in the post above; please follow them to make this recipe.

Nutrition

Calories: 114kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 296mg | Fiber: 4g | Sugar: 4g | Vitamin A: 567IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg