My Mexican Inspired Black Bean Quinoa Salad is going to a healthy dish you will crave. Mexican quinoa salad works as a side dish or as the main course. The flavors of this dish will exceed your expectations!
When you are looking for a healthy recipe, Mexican quinoa salad is a superfood. It is delicious, filling and healthy. The bright and fresh flavors used in this tex mex quinoa salad are great for a light dinner that fills you up, a potluck or picnic recipe.
What can I put in a Mexican quinoa salad?
When making Mexican quinoa salad, you can add anything you want. We make this recipe using peppers and Mexican flavors, you can add shredded carrots, corn or any other vegetable that you enjoy.
Variations to a Black Bean Quinoa Salad
Salads are great because you can add so many things to it. You can change up ingredients while still having a delicious tasting meal.
- Want to add a little more protein to your salad? Try adding grilled chicken.
- Have leftover taco meat? Since your meat is already tex mex flavored, it makes a great topping for Black Bean Quinoa Salad
- If you want to change up the flavor or this salad, change the broth. If you would like a vegan-friendly version, use vegetable broth. If you are using leftover taco meat, use beef.
- Don’t have black beans? Change it up with kidney beans or great northern beans.
Ingredients to make Black Bean Quinoa Salad at home
- quinoa
- low-sodium chicken broth
- reduced-sodium black beans
- low-sodium whole kernel corn, drained and rinsed
- red bell pepper, diced
- green onions
- fresh cilantro
- jalapeño pepper
- lime juice
- extra virgin olive oil
- red wine vinegar
- cumin
- Salt and black pepper
How to Make Black Bean Quinoa Salad
In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the seeds are translucent and have “spiraled out,” 12 to 15 minutes. Uncover, fluff with a fork, and set aside to cool for 5 minutes. In a large bowl, combine the black beans, corn, bell pepper, green onions, cilantro, and jalapeño. Add the cooled quinoa and stir to mix all the ingredients well. In a small bowl, whisk together the lime juice, olive oil, vinegar, cumin, salt, and pepper. Pour the dressing over the quinoa mixture and stir to evenly combine. Refrigerate for at least 1 hour before serving.
Mexican Inspired Black Bean Quinoa Salad
Ingredients
- 1¼ cup quinoa dry and rinsed
- 2½ cups low-sodium chicken broth
- 1 15-ounce can reduced-sodium black beans, drained and rinsed
- 1 15.25-ounce can low-sodium whole kernel corn, drained and rinsed
- 1 red bell pepper diced
- 6 green onions thinly sliced
- ¼ cup chopped fresh cilantro
- 1 jalapeño pepper seeded and finely diced
- ⅓ cup lime juice
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the seeds are translucent and have "spiraled out," 12 to 15 minutes. Uncover, fluff with a fork, and set aside to cool for 5 minutes.
- In a large bowl, combine the black beans, corn, bell pepper, green onions, cilantro and jalapeño. Add the cooled quinoa and stir to mix all the ingredients well.
- In a small bowl, whisk together the lime juice, olive oil, vinegar, cumin, salt and pepper.
- Pour the dressing over the quinoa mixture and stir to evenly combine. Refrigerate for at least 1 hour before serving.
Nutrition
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