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Southwest Quinoa Salad
Quinoa salad with black beans, corn, tomatoes and bell peppers.
Course
Salad
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
people
Calories
222
kcal
Author
Kathy Berget
Ingredients
Dressing
1
lime
juiced, about 2 tablespoons
¼
cup
olive oil
1
tablespoon
white wine vinegar
¼
teaspoon
red pepper flakes
¼
teaspoon
ground cumin
¼
teaspoon
ground pepper
¼
teaspoon
salt
⅛
teaspoon
garlic powder
Salad
1
cup
quinoa
uncooked
1
can
black beans (15 oz)
rinsed and drained
1
cup
cherry tomatoes
chopped
1
cup
frozen corn
thawed
1
cup
bell peppers
chopped
4
green onions
chopped
1
cup
chopped cilantro
US Customary
-
Metric
Instructions
Dressing
Place all dressing ingredients into a glass jar with a lid
1 lime,
¼ cup olive oil,
1 tablespoon white wine vinegar,
¼ teaspoon red pepper flakes,
¼ teaspoon ground cumin,
¼ teaspoon ground pepper,
¼ teaspoon salt,
⅛ teaspoon garlic powder
Shake until well mixed
Salad
Cook quinoa according to package directions. Allow quinoa to cool to room temperature and place in a large mixing bowl.
1 cup quinoa
Add beans, tomatoes, corn, peppers, onions and cilantro. Toss lightly.
1 can black beans (15 oz),
1 cup cherry tomatoes,
1 cup frozen corn,
1 cup bell peppers,
4 green onions,
1 cup chopped cilantro
Pour dressing over top of salad. Toss until dressing is well distributed over salad.
Serve right away or cover and refrigerate
Notes
Substitutions and Variations:
Use kidney beans or garbanzo beans instead of the black beans
Use chopped red onion
Substitute fresh parsley for the cilantro
Add finely diced jalapenos
Add sliced black olives
Omit any of the salad ingredients you don't have on hand or don't care for
Nutrition
Serving:
1
cup
|
Calories:
222
kcal
|
Carbohydrates:
31
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
285
mg
|
Potassium:
464
mg
|
Fiber:
7
g
|
Sugar:
2
g
|
Vitamin A:
899
IU
|
Vitamin C:
35
mg
|
Calcium:
43
mg
|
Iron:
3
mg