Southwest Quinoa Black Bean Salad

Southwest Quinoa Black Bean Salad is a vibrant, protein-packed dish that brings fresh flavor to your table with every bite. This wholesome recipe combines fluffy quinoa, hearty black beans, crisp vegetables, and creamy avocado, all tied together with a zesty citrus vinaigrette. Because it’s naturally gluten-free and full of plant-based protein, this salad makes a satisfying meal on its own or a bright side dish for grilled meats.

Not only is it nutritious, but it’s also quick to prepare, making it perfect for busy weeknights or meal prep. Quinoa, often called the “gold of the Incas,” has been enjoyed for centuries as a powerhouse grain, and when paired with beans, it delivers complete plant protein in a delicious way.

This Southwest-inspired version has a refreshing balance of tangy lime, sweet corn, smoky spices, and creamy avocado, creating a salad that’s anything but boring. Whether you serve it at a summer cookout, take it for lunch, or enjoy it as a light dinner, it’s guaranteed to impress.

Recipe Yield: 4 servings

INGREDIENTS

1 cup quinoa, rinsed
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 small red onion, finely diced
1 cup corn kernels (fresh or frozen, thawed)
1 avocado, diced
¼ cup fresh cilantro, chopped
¼ cup olive oil
3 tbsp fresh lime juice
1 tbsp orange juice
1 garlic clove, minced
1 tsp ground cumin
½ tsp chili powder
½ tsp salt
¼ tsp black pepper

INSTRUCTIONS

1. Cook the quinoa:
In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and cook for 15 minutes until fluffy. Remove from heat and let cool.

2. Prepare the vinaigrette:
In a small bowl, whisk together olive oil, lime juice, orange juice, garlic, cumin, chili powder, salt, and black pepper until smooth and emulsified.

3. Combine the salad base:
In a large bowl, add cooled quinoa, black beans, red bell pepper, cherry tomatoes, red onion, and corn. Gently toss to mix.

4. Add freshness:
Pour vinaigrette over salad and stir until well coated. Add cilantro and fold in avocado last to prevent mushiness.

5. Chill and serve:
Refrigerate for 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.

Helpful Tips to Perfect This Recipe

• Cool Quinoa Completely: Warm quinoa can make the vegetables soggy, so let it fully cool before mixing.
• Dress Just Before Serving: To keep avocado fresh and vibrant, fold it in at the very end.
• Flavor Boost: Add roasted poblano peppers or a sprinkle of cotija cheese for extra depth and a gourmet touch.