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Fresh Southwest Black Bean Quinoa Salad Bowl

southwest black bean quinoa salad bowl - featured image
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A quick, easy, and flavorful salad combining quinoa, black beans, roasted corn, and fresh veggies with a zesty lime dressing. Perfect for healthy summer meals that are light yet filling.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed
  • 1 can (15 oz/425g) black beans, drained and rinsed
  • 1 cup fresh or frozen roasted corn kernels
  • 1 medium red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped (soaked in cold water for 10 minutes)
  • 1/4 cup fresh cilantro, chopped
  • 1 ripe avocado, diced (optional)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional: jalapeño slices, crumbled queso fresco or feta cheese

Instructions

  1. Rinse 1 cup (170g) quinoa under cold water using a fine mesh strainer to remove bitterness.
  2. Transfer quinoa to a medium saucepan and add 2 cups (475ml) water. Bring to a boil over medium-high heat.
  3. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  4. Remove from heat and let quinoa sit covered for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.
  5. While quinoa cooks, dice red bell pepper, halve cherry tomatoes, finely chop red onion (after soaking), and chop cilantro.
  6. If using avocado, dice just before assembling to prevent browning.
  7. In a small bowl, whisk together lime juice, olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Adjust seasoning as needed.
  8. Add drained black beans and roasted corn to the quinoa bowl. Toss in chopped veggies and cilantro.
  9. Pour dressing over salad and gently toss until evenly coated.
  10. Carefully fold in diced avocado if using. Add jalapeño slices or crumbled cheese on top if desired.
  11. Let salad sit for 10 minutes to allow flavors to meld before serving.

Notes

Rinse quinoa well to remove bitterness. Soak red onion in cold water to mellow sharpness. Roast or grill corn for smoky flavor. Toss salad gently after adding avocado to prevent mushiness. Salad can be stored up to 3 days refrigerated; add avocado just before serving to avoid browning.

Nutrition

Keywords: black bean salad, quinoa salad, southwest salad, healthy summer meals, easy salad recipe, vegetarian, gluten-free

Find it online: https://flurpchef.com/fresh-southwest-black-bean-quinoa-salad-bowl-easy-healthy-recipe-for-summer-meals/