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Top-down look at quinoa salad with black beans, tomatoes, bell pepper, corn, green onions, and cilantro, drizzled with cumin-lime dressing.

Mexican Quinoa Salad with Cumin-Lime Dressing

A 25-minute Mexican quinoa salad with black beans, corn, and cumin-lime dressing, served cold or at room temperature.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salad
Cuisine Mexican
Servings 9 servings
Calories 150 kcal

Ingredients
  

  • 1 cup white quinoa
  • 15 oz. can black beans
  • 8 oz. grape/cherry tomatoes
  • 1 orange bell pepper
  • 1 1/2 cups sweet corn, cooked cooked
  • 4 green onions
  • 1/2 cup fresh cilantro
  • 1/2 tsp. lime zest
  • 2-3 Tbsp. lime juice
  • 1 Tbsp. red wine vinegar
  • 1 tsp. ground cumin
  • 1 clove garlic, minced minced
  • 1/4 tsp. salt
  • For serving (optional): Avocado, lime wedges, etc.

Instructions
 

  • Cook quinoa:

    Wash the quinoa, then prepare it per the package instructions.

  • Make dressing:

    While the quinoa cooks, prepare the dressing: In a small bowl, mix lime zest, lime juice, red wine vinegar, cumin, minced garlic, and salt with a whisk until well blended. Set aside.

  • Chop vegetables:

    Rinse and drain the black beans. Cut the tomatoes and bell pepper into small dice. Slice the green onions and chop the cilantro. Combine these in a large bowl with the sweet corn.

  • Combine salad:

    Add the cooked quinoa to the bowl. Re-whisk the dressing, then pour it over the salad and mix thoroughly. Adjust seasoning if needed (extra salt, lime juice, vinegar, etc.).

  • Serve or chill:

    Serve right away or refrigerate for a few hours to allow flavors to meld. Garnish with avocado and a squeeze of fresh lime if desired.
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