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southwestern quinoa salad

Southwestern Black Bean Quinoa Salad.

Kelly Roenicke
This tasty black bean quinoa salad is a quick and easy summer salad with flavors of the Southwest!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine Dairy Free, gluten free, Mexican, vegan.
Servings 6
Calories 289 kcal

Ingredients
 
 

  • 1 cup quinoa cooked according to package directions
  • 15 ounces black beans drained and rinsed
  • 1 cup corn kernels frozen or canned
  • ½ cup fresh cilantro leaves
  • ½ cup green onions chopped, or sweet onion
  • 1 garlic clove crushed
  • 3 Tablespoons fresh lime juice or lemon juice
  • 3 Tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • ⅓ teaspoon pepper
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • ⅛ teaspoon cayenne pepper optional

Instructions
 

  • Prepare quinoa according to package directions, then let cool.
  • In a large bowl, whisk together the lime juice, olive oil, garlic, and spices.
  • Add the cooled quinoa, onions, black beans, corn, and cilantro. Mix together to combine.
  • Serve immediately or refrigerate to until ready to serve.

Notes

You can use red or white quinoa in this recipe.
If you don't have quinoa on hand, you can use rice.
Store leftovers in the refrigerator. They should stay fresh for about 3-4 days.
You can make this salad the night before serving if you wish. Just make the dressing separately and add to the salad right before serving.

Nutrition

Calories: 289kcalCarbohydrates: 42gProtein: 11gFat: 10gSaturated Fat: 1gSodium: 446mgPotassium: 503mgFiber: 9gSugar: 1gVitamin A: 429IUVitamin C: 5mgCalcium: 45mgIron: 3mg
Keyword barbecue side dishes
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