Tex-Mex Black Bean Corn Quinoa Salad

A simple, filling quinoa salad recipe with creamy black beans, sweet corn, green (or red) onions, spicy jalapeno, tangy feta cheese, fresh cilantro, baby spinach, and a light cumin-lime dressing. The perfect light dinner or easy lunch!

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I’m sure it’s not surprise that recipes that last all week are totally my thing. As much as I love to cook, I love coming home to a pre-made meal just as much. (In case you are wondering I’m totally a leftover kind of girl, too.)

When it comes to meal prep – this quinoa salad is where it’s at. I mean, it makes a TON. I made this colorful salad as a light dinner on Monday night and we enjoyed leftovers for lunch the next few days – it kept me full for hours every time!

This salad can serve as a healthy lunch or add some grilled chicken and you’ve got yourself one healthy, yet crazy satisfying dinner. My favorite way to eat this is to dice the grilled chicken, toss it in the salad, mix it around, and scoop out the salad with tortilla chips. SO good.

This satisfying bowl of healthy goodness has so much going on. So many flavors and textures; each bite you get a little something different! It’s the perfect recipe for those of us who like the “stuff” in salads, rather than the lettuce. Are you like that too? But there is actually lettuce (spinach) in the recipe, so it can peacefully classify itself as a “real” salad.

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The ingredient list is super simple, but thanks to the yummy cumin lime dressing, this salad is bursting with bright cumin-citus flavor – plus some, fresh cilantro, a little spice, a lot of black beans, corn, cilantro, green onions, fresh spinach, and feta cheese, and some serious staying power.

This quinoa salad is a wonderful, gluten free choice for your healthy eating this spring… or whenever you’re looking to lighten-up lunch or dinner. Feel free to add some chicken, a little more quinoa or even try serving this healthy salad over greens. black-bean-quinoa-salad

 

Tex-Mex Black Bean Corn Quinoa Salad

A simple, filling quinoa salad recipe with creamy black beans, sweet corn, green (or red) onions, spicy jalapeno, tangy feta cheese, fresh cilantro, baby spinach, and a light cumin-lime dressing. The perfect light dinner or easy lunch!

Ingredients:

  • 1 1/2 cups quinoa, uncooked
  • 1/2 cup white cheddar cheese cubes
  • 2 Tablespoons feta cheese crumbles
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can sweet yellow corn, drained and rinsed
  • 1 cup spinach, roughly chopped
  • 1 bunch of green onions, thinly sliced (you could also use 1/4 finely chopped red onion for a stronger onion taste)
  • 1 cup cilantro, roughly chopped
  • 1 small jalapeño, seeded and deveined, minced

For the dressing:

  • 1/2 cup Lime juice {2 Limes}
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon honey
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste

Directions:

Cook quinoa according to package directions.

Make dressing: in a small bowl, whisk together the dressing ingredients: lime juice, red wine vinegar, olive oil, cumin, salt, and pepper. Set aside.

When the quinoa is finished cooking and has cooled down, pour in dressing and toss until quinoa is evenly coated. Add the black beans, corn, spinach, green onions, cilantro, and jalapeño. Toss until evenly distributed.

Serve immediately and enjoy!

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