Simple salads like this colorful Mexican Quinoa are my go-to meal when I want something fresh and light. I make a big batch and keeping it on hand all week. It’s the perfect snack, lunch, or even side salad for dinner. This salad is how I hit the reset button after Thanksgiving. It’s sort of my healthy pause before we head into the indulgence of the holidays!
This salad is loaded with black beans and vegetables like sweet corn, ripe tomatoes, and crunchy cucumbers. The jalapeño, cilantro, and hit of lime brighten the flavor and give it a little zing.
Mexican Quinoa Salad
Author: Leslie Robinson
- 1 cup quinoa
- 2 cups water
- 1-15 ounce can black beans, drained and rinsed
- 1 cup frozen corn, defrosted
- 1 cup fresh tomatoes, seeded and chopped
- 1 cup Persian cucumbers, chopped
- 1 green onion, thinly sliced
- ½ jalapeño, seeded and minced
- ¼ cup chopped cilantro
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice (about ½ of a lime), plus more as needed
- kosher salt
- freshly ground pepper
- Rinse quinoa thoroughly. Combine water and rinsed quinoa in medium saucepan. Bring to a boil. Reduce heat to a simmer, cover, and cook about 15-18 minutes. Remove from heat and allow to sit for 5 minutes. Gently fluff with fork.
- While quinoa is cooking, combine black beans, corn, tomatoes, cucumbers, green onion, jalapeño, and cilantro in large bowl. Mix in extra virgin olive oil and lime juice. Season to taste with kosher salt and freshly ground pepper. Adjust seasoning if necessary.
- Once quinoa has cooled, gently combine with vegetable and bean mixture.
- Adjust seasoning.