Get ready to munch on this Southwestern Quinoa and Black Bean Salad all summer long! Even my family of carnivores loves this salad and don't mind that it is meatless! Eat it on tortilla chips, use it as taco filling, salad toppings or simply eat it on its own!
An easy salad like this Southwestern quinoa and black bean salad is essential for me to get through my busy weeks! Not only is this salad super nutritious and filling, but it is also so delicious! Top it off with my homemade agave lime dressing for a bright and flavorful salad that everyone will love.
This easy black bean quinoa salad can be made with loads of veggies and simple pantry ingredients! Here's what you'll need:
For the Quinoa Salad
- Quinoa: I love the tri-color quinoa but you can use any quinoa that you have on hand! This recipe calls for 1 cup of quinoa which will turn into about 3 cups once it is cooked!
- Veggies: For this salad, you will want corn, black beans, red onion, scallion, cherry tomatoes and avocado. You can mix and match to make this salad exactly how you like it! Feel free to use frozen corn that has been thawed and drained, or use fresh corn if it is in season and grill or boil it before adding it to the salad!
For the Agave Lime Dressing
- Avocado Oil: Avocado oil or olive oil are best for making a flavorful salad dressing!
- Lime Juice: I recommend using fresh lime juice here. The bottled juice doesn't have that same fresh flavor!
- Honey or Agave: You can use honey or agave to slightly sweeten up this dressing.
- Salt & Pepper: Feel free to add salt and pepper to taste. I add some, mix well and then taste to see if it needs any more!
How to Make This Recipe
Step 1: Prepare 1 cup of dried quinoa to make 3 cups of cooked quinoa as instructed on the packaging. Fluff the quinoa with a fork and let it cool, covered for 20 minutes.
Step 2: In a large bowl, add the cooked quinoa, corn, black beans, red onion, scallions, tomatoes and avocado.
Step 3: In a small separate bowl, whisk the avocado oil, honey or agave, and lime juice together. Drizzle it over the quinoa and veggies and toss. Season with salad and pepper and enjoy either warm or cold. This quinoa salad taste great with tortilla chips, on its own, or as a taco filling!
- For maximum flavor, you can cook your quinoa in vegetable broth!
- Make ahead for meal prep! This is a great salad for meal prep. You can make everything ahead without adding the avocado and store in separate containers until you are ready to eat them. Then top with some fresh avocado!
- Add different veggies! You can mix it up and add different veggies like bell peppers and omit others if you prefer! Any veggies you have on hand would go great here.
- Add fresh herbs! Some freshly chopped cilantro or parsley would add some extra flavor if you have it on hand!
Frequently Asked Questions
There are so many ways you can serve this versatile salad! You can eat it on its own, or top it off with homemade guacamole and serve with a side of tortilla chips or warm tortillas. Don't forget to top it off with a spoonful of salsa or pico de gallo, too!
This salad can be stored in an airtight container in the fridge for up to 3-4 days. Keep in mind that the avocado might oxidize so if you think you have leftovers, serve the avocado separately!
More Salad Recipes to Try
Southwestern Quinoa and Black Bean Salad
Quinoa and Black Bean Salad
- 1 cup tri-color quinoa makes 3 cups once cooked
- 1 cup frozen corn, thawed & drained
- 1 can of black beans, rinsed & drained
- ½ red onion, diced
- 1 scallion, sliced
- 1 cup cherry or grape tomatoes, sliced
- 1 avocado, sliced
Agave Lime Dressing
- 4 tablespoon avocado oil
- 1 tablespoon lime juice
- 1 tablespoon honey or agave
- salt and pepper
How To Make Quinoa and Black Bean Salad
- Prepare 1 cup of dried quinoa to make 3 cups of cooked quinoa (as instructed on packaging). Fluff the quinoa with a fork and let it cool, covered for 20 minutes.
- In a large bowl, add the quinoa, corn, black beans, red onion, scallions, tomatoes, and avocado.
- In a small separate bowl, whisk the avocado oil, honey or agave, and lime juice together. Drizzle it over the quinoa and veggies & toss. Season with salt and pepper and enjoy either warm or cool. This quinoa salad tastes great with tortilla chips, on its own, or as a taco filling. This recipe makes about 8 servings
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.