Original Post: https://www.evolvingtable.com/mexican-quinoa-salad/
Mexican Quinoa Salad with Cilantro Lime Dressing
This picnic-worthy Mexican Quinoa Salad gets tossed in a bold cilantro lime dressing and then loaded with black beans, corn, tomatoes, and avocado. It's so easy to meal prep ahead of time for your next backyard BBQ, or for an easy lunch or dinner!
Servings: 6 servings
Ingredients
- 4 cups cooked quinoa
- 1 cup canned corn rinsed and drained
- 1 cup canned black beans rinsed and drained
- 1 pint cherry tomatoes cut in half
- ¼ cup finely diced red onion
- 1 large avocado diced
Cilantro Lime Dressing
- ½ cup loosely packed cilantro divided
- ¼ cup olive oil
- 3 tablespoons lime juice from 2 limes
- 2 tablespoons honey
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place ¼ cup cilantro, olive oil, lime juice, honey, cumin, paprika, salt, and pepper in a high-speed blender or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.
- In a large bowl combine the cooked quinoa and dressing. Toss to completely coat the quinoa. Mix in the corn, beans, tomatoes, and red onion. Refrigerator for 30 minutes or up to overnight.
- Top salad with diced avocado and remaining cilantro just before serving.
Notes
- Storage: This salad will keep well in an airtight container for up to 4 days. Give it a quick toss before serving, and add a squeeze of lime to brighten things back up.
- Quinoa: Regular white or tricolor both work great. Just make sure you rinse them really well before cooking!
- Other Fun Add-ins: Make it creamy with a dollop of sour cream, crumbled feta or cotija cheese. Or, spice it up with some diced jalapeño or a pinch of cayenne.
Nutrition
Calories: 382kcal | Carbohydrates: 51g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 341mg | Potassium: 747mg | Fiber: 10g | Sugar: 9g | Vitamin A: 789IU | Vitamin C: 25mg | Calcium: 51mg | Iron: 4mg
