Southwestern Quinoa Salad with Cilantro-Lime Vinaigrette

  • Yield 8 servings

Full of vibrant colors and flavors, this healthy dish is hearty enough to serve as a vegetarian entree.

Southwestern Quinoa Salad
Mark Boughton Photography / styling by Teresa Blackburn

Prepare this salad ahead of time and serve chilled or room temperature.


1 cup uncooked quinoa
2 cups canned black beans, rinsed and drained
2 cups fresh corn kernels (from 3 ears)
1 large red bell pepper, finely chopped
1 jalapeno pepper, seeded and minced
6 tablespoons fresh lime juice
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon chili powder
1/2 cup olive oil
1/3 cup finely chopped cilantro, divided


  1. Cook quinoa according to package instructions. Place in a large serving bowl and let cool.
  2. Add beans, corn, bell pepper and jalapeno and toss well.
  3. Combine lime juice, cumin, salt and chili powder in a small bowl; whisk to combine.  Add oil in a stream, whisking, and then whisk in half the cilantro.  Pour dressing over the salad; toss well. Sprinkle remaining cilantro on top before serving.

Recipe by Julie Hession



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