Southwestern Quinoa Salad with Black Beans, Corn & Avocado

This flavorful, slightly spicy Southwestern quinoa salad makes a delicious meal or side dish you’ll want to make again and again.

Why You’ll Love This Salad

This quinoa salad is gluten-free, dairy-free and vegetarian, but its appeal goes far beyond dietary preferences. It’s hearty, nutritious and packed with bright Southwestern flavors. Versatile enough for meal prep, potlucks, a side dish or a main course, it keeps well in the fridge for quick lunches or dinners during the week.

The recipe is simple to make and yields about eight servings, so you’ll likely have leftovers that reheat or enjoy chilled.

What You’ll Need

Quinoa

Quinoa comes in white, red, black and tricolor varieties. They taste similar; choose a color that complements your dish. This recipe uses white quinoa, but use whatever you have on hand.

Black Beans

Canned black beans are convenient and work perfectly after draining and rinsing.

Corn

Use canned or frozen corn. If using frozen, run the kernels under cold water to defrost quickly before adding them to the salad.

Grape Tomatoes

Grape or cherry tomatoes are ideal because their thicker skins hold up well and keep the salad from getting soggy. You can also substitute diced sweet bell pepper.

Red Onion

Red onion has a milder flavor for raw use. If preferred, swap with shallots, green onions (white and green parts) or sweet onion; if onions are strong, soak sliced onion in cold water briefly to tame the bite.

Chili-Lime Dressing Ingredients

Olive Oil

Extra virgin olive oil works best for flavor, but regular olive oil is fine if that’s what you have.

Lime Juice

The bright acidity of lime is central to the Southwestern profile. One lime yields about 2 tablespoons of juice, which the recipe calls for.

Honey (or Agave)

Honey balances the lime and chili heat. To make the salad vegan, substitute agave nectar—use roughly half the amount of agave as honey because it’s sweeter and more liquid.

Chili Powder

Chili powders vary in heat. This recipe uses a mild amount for a gentle kick—adjust to taste or swap in taco seasoning if desired.

Cilantro

Cilantro adds freshness. If you dislike cilantro, substitute parsley or omit it. Dried cilantro can be used if fresh isn’t available; start with a small amount and adjust to taste.

How to Cook Perfect Quinoa

Quinoa is easy to prepare. Follow these tips for fluffy, neutral-flavored grains ideal for salad:

• Rinse raw quinoa under cold water to remove the natural bitter coating (saponin).
• One cup dry quinoa yields about three cups cooked.
• Use a 2:1 liquid-to-quinoa ratio (two cups liquid for one cup dry).
• Bring to a boil, reduce heat, cover and simmer about 15 minutes, until liquid is absorbed and grains are tender.
• Remove from heat, let sit covered for five minutes, then fluff with a fork and cool before adding to the salad.

Simple Steps to Make Southwestern Quinoa Salad

This recipe comes together in three easy steps:

1. Combine the salad ingredients: cooked, cooled quinoa, black beans, corn, halved grape tomatoes, finely diced red onion and chopped cilantro in a large bowl.
2. Whisk the dressing: in a small bowl, whisk together olive oil, lime juice, honey (or agave), chili powder and salt until emulsified.
3. Dress and toss: pour the chili-lime dressing over the salad, stir gently to combine, and taste for seasoning.

Optional Additions

Add any of the following just before serving for extra flavor and texture:

• Sliced or cubed avocado
• Cucumber, cut into quarter-inch slices
• Fresh or pickled jalapeño
• Roasted red peppers
• Sun-dried tomatoes
• A drizzle of your favorite Southwestern hot sauce

How to Serve

This salad is excellent on its own or as a side. Pair it with grilled meats, burgers or tacos for a Southwest-inspired meal.

Recipe