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Colorful Tex Mex quinoa salad bowl with beans, corn, and veggies

Tex Mex Quinoa Salad

A vibrant and wholesome salad featuring quinoa and a medley of fresh vegetables, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Healthy, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked quinoa Fluffy and nutty, quinoa brings a wholesome base to the salad.
  • 1 can black beans, rinsed These beans offer a creamy texture and earthy flavor.
  • 1 cup corn Sweet, crisp, and bright; can be frozen or canned.
  • 2 small avocados Creamy and rich, elevating the salad texture.
  • 2 cups cherry tomatoes, chopped Juicy and tangy, adding color and freshness.
  • 1/2 medium red onion, diced Provides a sharp and slightly sweet bite.
  • 1/2 cup chopped cilantro Aromatic and fresh.
  • 2 limes, juiced Adds acidity and vibrancy.
  • 2 tbsp olive oil Enhances overall texture.
  • 1 tsp salt (or to taste) Rounds out the flavors.
  • 1 tsp pepper (or to taste) Adds heat and depth.
  • 1 tsp cumin powder (or to taste) Earthy and warm.
  • 1/8 tsp cayenne (optional) For those who crave a bit of heat.

Method
 

Preparation
  1. Start by placing the cooked and cooled quinoa into a large mixing bowl.
  2. Add in the black beans, corn, diced red onion, chopped cherry tomatoes, sliced avocados, and chopped cilantro.
  3. Squeeze the lime juice over the salad and drizzle in the olive oil.
  4. Season with salt, pepper, and cumin powder to taste, adding cayenne if desired.
  5. Gently toss all the ingredients together until well combined.
  6. Take a moment to taste and adjust the seasoning if needed.

Notes

Let the salad rest for 15-30 minutes before serving to allow flavors to meld. Consider adding protein like grilled chicken or shrimp for a complete meal. Experiment with spices such as smoked paprika or chili powder for a unique flavor profile.