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Southwestern Quinoa Salad

This healthy, high fibre quinoa salad has the classic southwestern combination of black beans, corn and cilantro. If you have homemade chipotle mayo in the fridge, a little squeeze on top makes it even better!
Author: Cinde Little
Course: Salad
Cuisine: Southwestern
Keyword: southwestern quinoa salad



  • cup olive oil
  • cup lime juice
  • 4 tsp apple cider vinegar
  • tsp cumin
  • 1 tsp minced jalapeño (or ½ tsp chipotle chile puree)


  • 3 cups cooked quinoa (1 cup uncooked quinoa)
  • cups frozen corn kernels, thawed
  • 1 cup diced red bell pepper
  • 1 can black beans, drained and rinsed (19oz / 540ml)
  • cup chopped cilantro
  • salt to taste



  • In a small bowl whisk together the oil, lime juice, apple cider vinegar, cumin and jalapeño or pureed chipotle chiles.


  • In a large bowl, combine corn, red pepper, black beans and cilantro. Season to taste with salt.
  • Pour dressing over salad and mix to combine. Taste again and salt if needed.
  • Serve immediately or cover and refrigerate in a sealed container. Keeps up to 4 days.


Cooking quinoa - Combine 1 cup quinoa and 2 cups water in pot, bring to a boil over medium-high heat. Decrease heat and simmer, covered, on low for 15 minutes.
If you like sauce as much as I do, this homemade chipotle mayo is amazing on this salad.
Turn this salad into a main course or lunch by adding leftover slices of Grilled Flank Steak and or grilled or roasted vegetables.
For more recipes and ways to use chipotles read this blog post; Chipotle Chiles in Adobo Sauce vs Chipotle Chile Powder.
Tried this recipe?Let us know how it was!