Southwest Quinoa Salad
This southwest quinoa salad is loaded with black beans, corn, tomatoes, and avocado, all tossed in a zesty lime dressing. It's the perfect make-ahead side dish for summer cookouts, potlucks, and taco night. The flavors get even better after a few hours in the fridge.
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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
Calories: 254kcal | Carbohydrates: 31g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 532mg | Potassium: 560mg | Fiber: 8g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 15.8mg | Calcium: 26mg | Iron: 2mg
