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Southwestern Quinoa and Black Bean Salad

Jillian Glenn
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!
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 8
Calories 255 kcal

Ingredients
  

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

Instructions
 

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

Notes

Serve this salad on its own or as a dip with tortilla chips!

Nutrition

Calories: 255kcalCarbohydrates: 31gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 6mgPotassium: 453mgFiber: 7gSugar: 4gVitamin A: 199IUVitamin C: 9mgCalcium: 27mgIron: 2mg
Keyword southwestern quiona and black bean salad
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