This Mexican Quinoa Salad is a vibrant mix of fluffy quinoa, crisp vegetables, and a sweet and tangy dressing. Perfect for lunch or dinner, it pairs beautifully with your favorite dishes for a satisfying and flavorful meal.
INGREDIENTS
- 3 cups cooked quinoa
- ½ cup canned black beans, rinsed
- ½ cup corn (canned, fresh, or charred*)
- 1 medium bell pepper, diced
- 1 avocado, diced
- 1 cup tomatoes, diced
- ¼ medium red onion, diced
- ¼ cup chopped cilantro
Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp maple syrup
- ½ tsp cumin
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- A pinch of cayenne pepper
INSTRUCTIONS
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, maple syrup, cumin, cayenne, salt, and black pepper until well combined. Alternatively, place the ingredients in a jar, seal with a lid, and shake until emulsified.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, bell pepper, onion, avocado, and cilantro.
- Dress & Serve: Pour the dressing over the salad and toss gently to combine. Serve immediately and enjoy!
NOTES
- Charred corn adds extra flavor and is highly recommended for this salad.
- For best results, serve fresh or store leftovers in an airtight container in the refrigerator for up to a day.
