Southwestern Quinoa and Black Bean Salad Fresh + Delicious

Southwestern Quinoa and Black Bean Salad Fresh + Delicious

Southwestern Quinoa Salad is full of freshness. It has a lot of texture and a lot of flavor!

Serve this Southwestern Quinoa Salad hot or cold, it’s up to you! It’s a great summer side dish or the perfect bed for grilled chicken or shrimp. No matter how you serve it, I guarantee it will be a hit!

Quinoa Black Bean Salad

Salads are the most important thing I do in summer. Shocked, I know! While I do love homemade ice cream and no-bake snacks, a fresh salad with ripe vegetables from the garden is unbeatable!

This Southwestern Quinoa Salad is filled with fresh corn, cherry tomatoes, cilantro, and black beans. It has a lot of texture and a lot of flavor! It’s easy too! If you like typical Southwestern flavors, you’ll love this quinoa and black bean salad.

If you’re new to cooking quinoa, fear not. Just a few quick tips to make it delicious (not bitter) and perfectly cooked every time.

How to Cook Quinoa Perfectly

rinse. Rinse quinoa in a fine-mesh sieve to remove dirt or debris.

boil. In a large saucepan over medium heat, add 1 tablespoon olive oil.

toast. Toast quinoa, seasonings and spices for 2-3 minutes or until fragrant. Add broth or water. Bring to a boil, cover and cook for 15-20 minutes or until tender.

saute. Meanwhile, in a large saucepan over medium heat, add the remaining tablespoon of olive oil. When the oil is hot, add the corn, cook for 3-4 minutes, then add the onion and jalapeño. Cook for 3-4 minutes, then add the black beans and stir. Remove from heat and cool.

Combination + service. Once the quinoa is cool (hot to the touch), place in a large mixing bowl and toss with the corn and bean mixture, cherry tomatoes, cilantro, shallots, and lime juice. Season with salt and pepper. Serve warm or cold.

Tips + Storage Information

broth: The broth adds flavor to the dish.You can also use water, or even half water half broth

Salad dressing: If you want a dressing for this salad, I recommend making a simple cilantro or lime flavored dressing, you can use our Coffee Rio Ranch Dressing recipe, or make an oil-based cilantro dressing. Something as simple as olive oil and cilantro with extra spice will do the trick nicely. Also, if you mix the dressing in the salad, the quinoa will absorb it into the leftovers. Therefore, you may need to add more salad dressing when eating leftovers.

Use red or white quinoa. The red has a stronger flavor and is more chewy. Both are nutty and nutritious. Fluff the quinoa after cooking.

Serve with slices avocado or avocado

shop in an airtight container. It should keep for 3-4 days in the refrigerator. If you plan to freeze leftovers, make sure it cools completely and remove the tomatoes, as the excess water in the tomatoes will not be good after freezing and thawing.

do it in advance: You can prepare a salad ahead of time in a number of ways.

• You can freeze quinoa yourself if desired. When you’re ready to finish the salad, let it thaw overnight in the refrigerator and toss with the rest of the ingredients.
• You can make portions of the salad ahead of time by chopping all the vegetables and storing them in an airtight container in the refrigerator.

For more Southwestern recipes, check out:

course salad

Mexico food

Prep time 10 minutes

Cook Time 25 minutes

Total time 35 minutes

Serving Size 4

Calories 474 kcal

by Lil’ Luna

• 2 tablespoons.olive oil, divided
• 1°C.Tricolor Quinoa
• 1 tsp.garlic powder
• 1/2 tsp.Salt
• 1/4 tsp.cumin
• 1/4 tsp.coriander
• 1/4 tsp.onion powder
• 1/8 tsp.black pepper powder
• 2°C.water or chicken broth
• 1°C.fresh or frozen corn
• 1/4 degree Celsius.chopped red onion
• 1/2 jalapeno, chopped
• 15 oz.Canned black beans, rinsed and drained
• 1/2 degree Celsius.cherry tomatoes, halved
• ¼ c.chopped cilantro
• 1 green onion, sliced
• 1 lime, juiced

• Rinse quinoa in a fine-mesh sieve to remove dirt or debris.

• In a large saucepan over medium heat, add 1 tablespoon olive oil. Toast quinoa, seasonings and spices for 2-3 minutes or until fragrant. Add broth or water. Bring to a boil, cover and cook for 15-20 minutes or until tender.

• Meanwhile, in a large saucepan over medium heat, add the remaining tablespoon of olive oil. When the oil is hot, add the corn, cook for 3-4 minutes, then add the onion and jalapeño. Cook for 3-4 minutes, then add the black beans and stir. Remove from heat and cool.

• Once the quinoa is cool (hot to the touch), place in a large mixing bowl and toss with the corn and bean mixture, cherry tomatoes, cilantro, shallots, and lime juice.

• Season with salt and pepper. Serve warm or cold.

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