Go Back
–+ servings
Close up of the Mexican Quinoa Salad so you can see the tomatoes, green peppers, red peppers, corn, black beans, red onion, and fresh cilantro. There are limes on the side to represent the lime dressing.

Mexican Quinoa Salad

This Mexican Quinoa Salad is loaded with fresh veggies, beans, cilantro, and tossed in a lime dressing. It's bright, fresh, and perfect for dinner, meal prepping, or taking to a party.
This bright and fresh Mexican Quinoa Salad is loaded with
Print
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Elizabeth Swoish
Course Side Dish
Servings 6
Calories 179 kcal

INGREDIENTS
  

  • 1 cup quinoa - uncooked
  • 2 cups water
  • 1/4 cup lime juice
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 15 ounce can black beans - drained and rinsed
  • 1 cup cherry tomatoes - halved
  • 1 cup sweet corn - raw or frozen (thawed first)
  • 1 green bell pepper - diced small
  • 1 red bell pepper - diced small
  • 1/3 cup red onion - diced small
  • 1 cup cilantro - fresh and roughly chopped

INSTRUCTIONS
 

  • To a medium saucepan, add the rinsed quinoa and water. Bring it to a boil over medium-high heat, then reduce to a medium-low simmer. Cover pot and allow the quinoa to cook and absorb the water for about 15 minutes.
    • Immediately move to the next steps if serving the salad warm, or wait until the quinoa is cooled if serving the salad at room temperature or cold.
  • In a serving bowl, whisk together the freshly squeezed lime juice, apple cider vinegar, salt, and black pepper.
  • Add the warm or cooled quinoa (see note above), black beans, halved cherry tomatoes, sweet corn, diced peppers, diced red onion, and chopped fresh cilantro. Lightly toss everything together until combined and serve.

RECIPE NOTES

  • Other Yummy Toppings: Sliced avocado, fresh or quick pickled jalapenos, a scoop of sour cream, or sriracha aioli, and even shredded cheese. It's also great with tortilla chips.
  • Make It Your Main Dish: Add grilled chicken, steak, or even shrimp on top. And feel free to make more dressing (lime juice, salt, black pepper) so your salad stays well seasoned.
 

STORING INFORMATION

  • Refrigerated, in an airtight container, for up to 5 days. 
  • Freezing and storing at room temperature is not recommended.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Never Google a conversion or temperature again: Get my ultimate Kitchen Cheat Sheet! Yours FREE and printable with just 1 click.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
QR Code linking back to recipe