This southwest quinoa salad is my go-to side dish for summer cookouts and potlucks. Black beans, corn, avocado, and a zesty lime dressing. It goes with everything from gluten-free fried chicken to grilled steak to tacos.
The best part? You can make the whole thing ahead of time. The quinoa soaks up that lime dressing in the fridge and the flavors just get better. Toss in the avocado right before serving and you’re done.
It’s one of those recipes I come back to every summer because it’s easy, it feeds a crowd, and it actually tastes good the next day.
Ingredient Notes
- Quinoa – Cook it in vegetable or chicken broth instead of water. The quinoa absorbs all that flavor and it makes a huge difference.
- Black beans – Canned is totally fine. Just rinse and drain them.
- Avocado – Add it right before serving so it doesn’t turn brown.
- Lime juice – Fresh is best. Don’t use the bottled stuff.
- Cilantro – If you’re a cilantro hater, just leave it out or use parsley instead.
Make It a Meal
Add grilled chicken or shrimp on top to turn this side dish into a full lunch or dinner bowl.
Recipe FAQs
Quinoa is naturally gluten-free, but always check the package just in case you are buying one that is mixed with other grains.
Yes. Quinoa has a natural coating called saponin that can taste bitter or soapy. Give it a good rinse in a fine mesh strainer before cooking.
Storage instructions
This salad keeps well in the fridge for 3-4 days, which makes it perfect for meal prep or making ahead for a party. The flavors actually get better as it sits. Just hold off on adding the avocado until you’re ready to serve since it browns quickly.
Southwest Quinoa Salad
Ingredients
For the quinoa:
- 1 cup quinoa - rinsed
- 2 cups vegetable broth - or chicken broth
For the salad:
- 15 oz canned black beans - rinsed and drained
- 1 cup corn - fresh, frozen, or canned
- 1/2 cup diced green bell pepper - from about 1/2 green bell pepper
- 1 1/2 cups diced roma tomatoes - from about 2 roma tomatoes
- 1/2 cup diced red onion - from about 1/2 red onion
- 2 tablespoons fresh cilantro - chopped
For the dressing:
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For serving:
- 2 avocados - diced
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Instructions
- Add 1 cup quinoa and 2 cups vegetable broth to a medium saucepan. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed.
- Remove from heat, fluff with a fork, and let cool completely.
- In a large bowl, combine the cooled quinoa, 15 oz canned black beans, 1 cup corn, 1/2 cup diced green bell pepper, 1 1/2 cups diced roma tomatoes, 1/2 cup diced red onion, and 2 tablespoons fresh cilantro.
- In a small bowl, whisk together 2 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Pour the dressing over the salad and toss to coat. Refrigerate for at least 1 hour.
- Toss with 2 avocados just before serving.
Notes
- Quinoa: Rinse the quinoa before cooking to remove the bitter coating. Let it cool completely before mixing with the other ingredients or the vegetables will get soggy.
- Corn: Fresh, frozen, or canned all work. Charring or grilling the corn adds a nice smoky flavor if you have time.
- Gluten-Free Note: If you have celiac disease (like me) or a gluten intolerance, double check that everything is gluten-free, most notably the broth you use for the quinoa.
- Make ahead: This salad keeps in the fridge for 3-4 days. Add the avocado right before serving so it doesn’t brown.
Nutrition
