My Mexican Black Bean Quinoa Salad is a healthy dish you will love! It’s also a perfect side dish for Summer gatherings or to make ahead as a quick meal prep salad. I especially love the flavors in this Mexican Black Bean Quinoa Salad, from the smoky cumin and subtle sweetness from the corn to the spicy heat from the fresh Jalapeno and the chili powder.
You can also find this recipe and along with 124 other delicious recipes in my Skinny Suppers Cookbook, now available!
When looking for a healthy recipe, Mexican quinoa salad is a superfood. It is delicious, filling, and healthy. The bright and fresh flavors in this Tex-Mex-Inspired quinoa salad are great for a light dinner that fills you up, a potluck, or a picnic recipe.
What can I put in a Mexican Black Bean 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 you enjoy.
Variations to Mexican Black Bean Quinoa Salad
Salads are great because you can add so many things to them. 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 the meat is already Tex-Mex flavored, it makes an excellent topping for Black Bean Quinoa Salad.
- Don’t have black beans? Change it up with kidney beans or great northern beans.
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Ingredients to make my Mexican 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. Whisk together the lime juice, olive oil, vinegar, cumin, salt, and pepper in a small bowl. Pour the dressing over the quinoa mixture and stir to combine evenly. 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.
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