Okay, so I have to tell you about this salad I keep making on repeat—my Southwest Quinoa Salad. It’s one of those dishes that just gets you. You know? It’s bright, bold, fresh, and it keeps really well in the fridge, which means I can make a batch on Sunday and live off it for days. It’s basically meal prep that doesn’t feel like meal prep.

Short Description

This Southwest Quinoa Salad is loaded with black beans, corn, bell peppers, and a tangy lime dressing. It’s hearty, healthy, and totally craveable—perfect for lunch, dinner, or potlucks.

Why You’ll Love This Recipe

This salad is everything: satisfying but light, healthy without being boring, and the flavors? Zippy and bright, thanks to lime juice, cumin, and a hint of chili. It’s also completely plant-based and naturally gluten-free, so it works for almost everyone at the table. And it’s one of those recipes that somehow tastes even better the next day.

Ingredients

Here’s a peek at what goes into it:

Cooked quinoa (I like to use tri-color for extra visual appeal)
Black beans
Corn (fresh, frozen, or canned all work)
Bell peppers
Red onion
Cilantro
Fresh lime juice
Olive oil
Garlic, cumin, and chili powder

You’ll find the full list of ingredients and measurements in the recipe card down below.

Cook the Quinoa

Start by cooking your quinoa. I usually rinse it first, then cook it in water with a little salt until fluffy. Let it cool while you prep the rest of the salad—it needs to be room temp so it doesn’t wilt everything else.

Prep the Veggies and Beans

While the quinoa cools, rinse and drain your black beans, chop your bell peppers and onion, and get your corn ready. I love using fresh corn when it’s in season, but frozen totally works here.

Whisk the Dressing

In a small bowl or jar, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper. It’s punchy and citrusy and gives the salad so much flavor.

Toss It All Together

In a big bowl, mix the quinoa with the beans, veggies, and dressing. Add chopped cilantro last so it stays nice and green. Give everything a good toss and taste for seasoning—sometimes I sneak in an extra squeeze of lime.

Chill or Serve Right Away

You can dig in immediately, but if you’ve got time to chill it for an hour or two, the flavors really meld. It’s great cold or at room temp.

Expert Tips and Tricks

Rinse your quinoa before cooking—it helps get rid of that bitter taste. And make sure it’s completely cooled before tossing with the rest of the ingredients. If you’re making this ahead, store the dressing separately and mix just before serving for the freshest flavor.

Recipe Variations and Possible Substitutions

Add diced avocado right before serving for creaminess
Toss in some chopped cherry tomatoes for extra juiciness
Swap black beans for pinto or kidney beans
Crumble a little feta or cotija cheese on top if you’re not keeping it vegan
Add grilled chicken or shrimp if you want more protein

Serving and Pairing Suggestions

I love serving this salad as a light lunch or a side dish at summer BBQs. It also makes a great base for burrito bowls—just pile it into a bowl with some salsa, guac, and grilled meat or tofu. Pair it with iced tea, a crisp Sauvignon Blanc, or even a margarita if you’re feeling festive.

Storage and Reheating Tips

This salad keeps beautifully in the fridge for up to 4 days. Store it in an airtight container and give it a stir before serving. I don’t recommend freezing it—the texture just doesn’t hold up.

FAQs

Can I make this salad ahead of time?
Absolutely—just keep the dressing separate until you’re ready to serve for best results.

Is it okay to eat this salad warm?
Yes! It’s delicious warm, room temp, or cold. Totally your call.

What protein can I add to make it a meal?
Grilled chicken, tofu, or even a fried egg on top make it super satisfying.

Can I use another grain instead of quinoa?
Sure—try farro, couscous, or brown rice if that’s what you’ve got.

Conclusion

This Southwest Quinoa Salad is one of those recipes that I never get tired of. It’s easy, it’s vibrant, and it always hits the spot—whether I’m packing it up for lunch, serving it at a party, or just throwing something together after a long day. Hope you love it as much as I do. And if you add your own twist, I’d love to hear about it!

Southwest Quinoa Salad

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This Southwest Quinoa Salad is loaded with black beans, corn, bell peppers, and a tangy lime dressing. It’s hearty, healthy, and totally craveable—perfect for lunch, dinner, or potlucks. Naturally vegan and gluten-free, it’s a colorful and flavor-packed salad that works as a main or side dish.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6–8 servings 1x
Category: Salad
Method: No-cook (after boiling quinoa)
Cuisine: Southwest / Tex-Mex
Diet: Vegan

Instructions

Cook the quinoa: Combine quinoa and water in a pot with a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy. Let cool to room temperature.
Prep the veggies: While quinoa cools, prepare the black beans, corn, chopped peppers, red onion, and cilantro.
Make the dressing: In a small bowl or jar, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper.
Assemble the salad: In a large mixing bowl, combine the cooled quinoa, black beans, corn, bell peppers, onion, and dressing. Toss well.
Finish and serve: Stir in the chopped cilantro. Taste and adjust seasoning if needed. Serve immediately or refrigerate for 1–2 hours for flavors to meld.

Notes

Make sure quinoa is fully cooled before mixing.
Store dressing separately if prepping in advance.
Feel free to add avocado, tomatoes, grilled meat, or cheese depending on your preference.
Keeps well in the fridge for up to 4 days.