Tex-Mex Quinoa, Black Beans & Corn Salad

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Tex-Mex Quinoa, Black Beans & Corn Salad

  • 2 cups cooked quinoa 
  • 1 green or red bell pepper, diced
  • 1 cup grape tomatoes, sliced or halved
  • 1 cup black beans (if canned, drained and rinsed)
  • 1 cup loosely packed cilantro, stems removed and roughly chopped. Some saved for garnish.
  • ½ cup frozen corn, thawed
  • 1 avocado, cubed
  • 2 green onions, trimmed and roughly chopped (optional)

Dressing

Use the recipe for this Southwest Bean Salad here

  1. Cook quinoa according to package directions. Let quinoa cool. This step can be done 1 day in advance.
  2. In a large bowl combine the bell pepper, tomatoes, black beans, cilantro, and corn. Set aside and refrigerate until quinoa has cooled.
  3. In a small bowl, whisk together the dressing ingredients.
  4. Once quinoa is cooled add the quinoa to the bowl of vegetables. Add the dressing and toss gently to coat.
  5. Top with avocado and green onions and extra cilantro if you wish.
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