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Mexican Quinoa Salad with Chili Lime Dressing
5 from 60 votes

Mexican Quinoa Salad with Chili Lime Dressing

Mexican Quinoa Salad with Chili Lime Dressing is a fresh, vibrant salad featuring fluffy quinoa combined with black beans, corn, tomato, bell pepper, onion, and cilantro. Tossed in a chili lime dressing made from avocado oil, lime juice, vinegar, garlic, chili powder, and cumin, it offers a tangy, mildly spicy flavor. The salad is chilled before serving to allow the flavors to meld, creating a versatile side or main dish that can be customized with additional veggies or toppings.

Prep Time
15 mins
Cook Time
13 mins
Additional Time
1 hr 30 mins
Total Time
28 mins
Servings: 8 servings
Calories: 290 kcal
Course: Side Dish, Salad
Cuisine: Mexican

Ingredients

  • 1.5 cups quinoa
  • 2 water 1/4 cup
  • 1-2 bell pepper any color
  • 2 cups black beans
  • 2 tomato large ripe
  • 1 cup corn
  • 1/2-1 cup onion red or white, finely chopped
  • ¼ cup cilantro fresh chopped or scallions
CHILI LIME DRESSING
  • ⅓ cup avocado oil
  • 2 TBSP white wine vinegar
  • 1 TBSP lime juice plus extra to taste
  • 1 clove garlic (peeled and minced)
  • 1 tsp chili powder
  • ½ tsp cumin
  • ¼ tsp salt or season to taste
  • ¼ tsp black pepper

Instructions

    Cup of Yum
  1. First rinse and drain your quinoa using a mesh strainer or sieve.
  2. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
  3. Next add water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
  4. While the quinoa cooks, chop and prep your veggies and cilantro. Drain and rinse beans if using canned. Whisk together your dressing ingredients.
  5. Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Add remaining ingredients and dressing and mix well. Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1-2 hours or more. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice to taste!

Notes

  • Adjust the dressing by increasing lime juice for more acidity or swapping some vinegar for lime juice to balance flavors.
  • Additional vegetables such as black olives, avocado, or jalapeños can be included to customize the salad.
  • Leftover salsas like black bean or chipotle corn salsa can be mixed in for added flavor and texture.
  • Nutrition estimates are approximate; adjust ingredients as needed for dietary goals.

Nutrition Information

Calories 290kcal (15%) Carbohydrates 38g (13%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 83mg (3%) Potassium 499mg (11%) Fiber 7g (28%) Sugar 2g (4%) Vitamin A 905IU (18%) Vitamin C 25.8mg (29%) Calcium 32mg (3%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 290

% Daily Value*

Calories 290kcal 15%
Carbohydrates 38g 13%
Protein 9g 18%
Fat 11g 17%
Saturated Fat 1g 5%
Sodium 83mg 3%
Potassium 499mg 11%
Fiber 7g 28%
Sugar 2g 4%
Vitamin A 905IU 18%
Vitamin C 25.8mg 29%
Calcium 32mg 3%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.