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Mexican Quinoa Salad

This vibrant and fresh Mexican quinoa salad – essentially a party in a bowl, if you will. Loaded with quinoa, bell peppers, red onions, black beans, and combined with a fresh cilantro lime dressing. This bold flavored dish will enhance any meal.
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This vibrant and fresh Mexican quinoa salad – essentially a party in a bowl, if you will. Loaded with quinoa, bell peppers, red onions, black beans, and combined with a fresh cilantro lime dressing. This bold flavored dish will enhance any meal.

Ingredients

Units

Quinoa Salad

  • 3 cups cooked quinoa
  • 1 cup red bell pepper, chopped
  • 3/4 cup red onion, finely chopped
  • 1 15-ounce can black beans, strained and rinsed

Dressing

  • 3 Tablespoons olive oil
  • 1 lime, juiced and zested
  • 3 Tablespoons chopped fresh cilantro
  • 1 Tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a large bowl, combine all the ingredients together and toss together.
  2. Make the dressing: Whisk together the ingredients and pour over the salad. Toss together until everything is evenly coated.
  3. Cover and store for up to 1 week in the refrigerator. This salad tastes even better on days 2 and 3 after the dressing soaks into the quinoa.

Notes

  1. Make Ahead Recipe: This Mexican quinoa salad is even better after the flavors develop on days 2 and 3. So when you don't feel like making anything for dinner, or figure out what you want for lunch, this is already magically prepared in the refrigerator. 
  2. Bell Peppers: Any type of bell peppers can be used. I prefer to use red bell peppers but it's totally up to you!
  3. The measurements for this are general guidelines– feel free to add more/less of the ingredients to your liking.