Name: Tex Mex Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 cup quinoa, uncooked; 2 cups water or vegetable broth; 1 cup canned black beans, rinsed and drained; 1 cup corn kernels (fresh, frozen, or canned); 1 red bell pepper, diced; 1/2 red onion, finely chopped; 1 avocado, diced; 1/4 cup chopped fresh cilantro; Juice of 2 limes; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and pepper, to taste

A vibrant and zesty Tex Mex Quinoa Salad that brings together bold flavors, wholesome ingredients, and refreshing textures. I like making this salad when I need something healthy, filling, and versatile — it works great for a packed lunch, a light dinner, or as a colorful addition to a potluck spread. Loaded with black beans, corn, red bell pepper, creamy avocado, and a citrusy cumin-lime dressing, this salad is as satisfying as it is nutritious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup quinoa, uncooked

2 cups water or vegetable broth

1 cup canned black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1/2 red onion, finely chopped

1 red bell pepper, diced

1 avocado, diced

1/4 cup chopped fresh cilantro

Juice of 2 limes

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and pepper, to taste

Directions

I start by rinsing the quinoa under cold water to remove its natural bitterness.

Then, I combine it with water or vegetable broth in a saucepan, bring it to a boil, reduce the heat, and let it simmer covered for 15 minutes until the liquid is absorbed. I let it sit off the heat for 5 minutes before fluffing it with a fork and allowing it to cool.

While the quinoa cools, I prepare the vegetables and combine them in a large mixing bowl — black beans, corn, bell pepper, red onion, avocado, and cilantro.

For the dressing, I whisk lime juice, olive oil, cumin, chili powder, salt, and pepper in a small bowl.

I pour the dressing over the salad and toss everything together gently to avoid mashing the avocado.

I like to chill it for at least 30 minutes before serving — it gives the flavors time to blend beautifully.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories: 320 kcal per serving

Variations

I often switch things up depending on what I have on hand. Sometimes I add chopped cherry tomatoes or swap the red bell pepper for yellow or orange for extra color. When I want a spicy kick, I mix in a minced jalapeño or a few dashes of hot sauce. To boost the protein, I occasionally top it with grilled tofu or shredded chicken (if not keeping it vegan). Crumbled feta or cotija cheese also works great if dairy isn’t an issue.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Since avocado can brown slightly, I sometimes add it fresh just before serving. This salad doesn’t need reheating — it’s meant to be eaten cold or at room temperature, which makes it incredibly convenient for grab-and-go meals.

FAQs

What type of quinoa works best for this salad?

I usually go with white quinoa because it has the mildest flavor and fluffiest texture, but red or tri-color quinoa works just as well and adds a little more chew.

Can I make this salad ahead of time?

Yes, I often make it a day in advance. It actually tastes better after sitting in the fridge, as the flavors have more time to develop.

Is this salad good for meal prep?

Absolutely. It holds up well for several days, especially if I add the avocado just before eating. I pack it into individual containers for quick lunches during the week.

Can I freeze Tex Mex Quinoa Salad?

I don’t recommend freezing this salad because the texture of the vegetables and avocado can become mushy after thawing. It’s best enjoyed fresh or stored in the fridge.

How can I make the salad spicier?

I add chopped jalapeño, a pinch of cayenne, or a splash of hot sauce to the dressing for an extra kick. Sometimes I even sprinkle in some red pepper flakes.

Conclusion

This Tex Mex Quinoa Salad is one of those go-to dishes I find myself returning to again and again. It’s colorful, nutrient-packed, and bursting with fresh, bold flavors that never get old. Whether I’m meal prepping, feeding a crowd, or just craving something light and satisfying, this salad always delivers.

Recipe:

Tex Mex Quinoa Salad

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Author: Sophia
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegan

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Description

A vibrant and zesty Tex Mex Quinoa Salad packed with wholesome ingredients like black beans, corn, red bell pepper, and avocado, all tossed in a citrusy cumin-lime dressing. It’s naturally vegan, gluten-free, and perfect for meal prep or a potluck dish.