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A large white bowl filled with quinoa, black beans, corn and chopped tomatoes.
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5 from 3 votes

Southwest Quinoa Salad

Quinoa salad with black beans, corn, tomatoes and bell peppers.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 8 people
Calories: 222kcal
Author: Kathy




  • 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



  • 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


  • 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


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


Serving: 1cup | Calories: 222kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 285mg | Potassium: 464mg | Fiber: 7g | Sugar: 2g | Vitamin A: 899IU | Vitamin C: 35mg | Calcium: 43mg | Iron: 3mg