Description
This vibrant Mexican Quinoa Salad with Cilantro Lime Dressing is a nutritious and flavorful dish perfect for a light lunch or a refreshing side. Packed with protein-rich quinoa, black beans, sweet corn, cherry tomatoes, and creamy avocado, it’s tossed in a zesty cilantro lime dressing with a hint of honey and smoky spices. Easy to prepare ahead of time and ideal for meal prep or gatherings.
Ingredients
Scale
Salad Ingredients
- 4 cups cooked quinoa
- 1 cup canned corn (rinsed and drained)
- 1 cup canned black beans (rinsed and drained)
- 1 pint cherry tomatoes (cut in half)
- ¼ cup finely diced red onion
- 1 large avocado (diced)
- ½ cup loosely packed cilantro (divided)
Dressing Ingredients
- ¼ cup olive oil
- 3 tablespoons lime juice (from 2 limes)
- 2 tablespoons honey
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Dressing: Place ¼ cup cilantro, olive oil, lime juice, honey, cumin, paprika, salt, and pepper in a high-speed blender or small food processor. Blend for 20-30 seconds until the mixture is fully emulsified and smooth.
- Combine Salad Ingredients: In a large bowl, add the cooked quinoa and pour in the prepared dressing. Toss thoroughly to evenly coat the quinoa with the dressing.
- Add Vegetables: Mix in the rinsed corn, black beans, halved cherry tomatoes, and finely diced red onion. Stir gently to combine all ingredients well.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow flavors to meld together, or refrigerate up to overnight for deeper flavor.
- Serve: Just before serving, top the salad with diced avocado and sprinkle the remaining cilantro over the top for a fresh finish.
Notes
- Make sure to rinse and drain the canned corn and black beans properly to reduce sodium and improve flavor.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- The salad can be made a day ahead and stored refrigerated in an airtight container to enhance the flavors.
- Quinoa should be cooked and cooled before assembling the salad for best texture.
- Add a pinch of crushed red pepper flakes in the dressing for a spicy kick, if desired.
