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Flavorful Mexican Quinoa Salad: 15 Min Delight

Mexican Quinoa Salad
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A quick and vibrant Mexican Quinoa Salad, perfect for a healthy and satisfying meal. This no-cook recipe combines fluffy quinoa with black beans, sweet corn, and a zesty chili-lime dressing. It’s an ideal choice for a light lunch or a flavorful side dish.

Ingredients

Scale
  • 2 cups cooked quinoa, chilled
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 red onion, finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the cooked quinoa, black beans, corn, red onion, and cilantro.
  2. In a small bowl, whisk together the olive oil, lime juice, chili powder, and cumin.
  3. Pour the dressing over the quinoa mixture and toss gently to combine.
  4. Season with salt and pepper to your preference.
  5. Serve immediately or chill for later.

Notes

  • For an extra kick, add a diced jalapeño pepper to the salad.
  • You can add other vegetables like diced bell peppers or avocado.
  • This salad keeps well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/mexican-quinoa-salad-recipe/