Name: Mexican Quinoa Salad with Honey Lime Vinaigrette Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cup uncooked quinoa; 1 1/2 cups black beans (rinsed and drained); 1/2 cup frozen corn (defrosted); 1 red bell pepper (diced); 1/4 cup diced onion; 1 jalapeño (deseeded and minced); 1/4 cup chopped cilantro; 2 tablespoons olive oil; 1 1/2 tablespoons honey; 2 teaspoons lime zest; 1/3 cup lime juice; 1 teaspoon chili powder; 3/4 teaspoon ground cumin

Jump to Recipe

Introduction

This Mexican Quinoa Salad with Honey Lime Vinaigrette is a fresh, vibrant dish perfect for a light lunch or side. Filled with colorful vegetables, protein-packed quinoa, and a zesty, sweet dressing, it’s both nutritious and bursting with flavor.

A large bowl filled with a colorful quinoa salad made of light beige quinoa grains mixed evenly with bright yellow corn kernels, black beans, and small red bell pepper pieces, all topped with fresh green cilantro leaves scattered on top. Above the bowl, there are two squeezed lime halves with a pale green inside and a small white bowl with a reddish-brown sauce and a spoon resting inside. The bowl is white and sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked quinoa
1 1/2 cups black beans (rinsed and drained)
1/2 cup frozen corn (defrosted)
1 red bell pepper (diced)
1/4 cup diced onion
1 jalapeño (deseeded and minced)
1/4 cup chopped cilantro
2 tablespoons olive oil
1 1/2 tablespoons honey
2 teaspoons lime zest
1/3 cup lime juice
1 teaspoon chili powder
3/4 teaspoon ground cumin

Instructions

Step 1: Rinse the quinoa thoroughly under cold water. Cook it according to the package instructions, then let it cool to room temperature.
Step 2: While the quinoa is cooling, prepare the vegetables and beans. Dice the red bell pepper and onion, mince the jalapeño after removing seeds, and chop the cilantro.
Step 3: In a large bowl, combine the cooled quinoa, black beans, corn, red bell pepper, onion, jalapeño, and cilantro.
Step 4: In a small bowl, whisk together olive oil, honey, lime zest, lime juice, chili powder, and ground cumin until well combined.
Step 5: Pour the honey lime vinaigrette over the salad and toss gently to coat all ingredients.
Step 6: Serve the salad immediately, or cover and refrigerate until ready to serve.

Tips & Variations

For added crunch, sprinkle toasted pumpkin seeds or chopped nuts on top before serving.
Swap black beans for pinto or kidney beans based on preference.
Add diced avocado just before serving for a creamy texture.
If you like it spicier, leave some jalapeño seeds in or add a dash of hot sauce to the vinaigrette.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the vinaigrette may settle. For best freshness, add any delicate toppings like avocado just before serving. This salad can be enjoyed cold or at room temperature.

How to Serve

A large round black bowl filled with a colorful quinoa salad, showing visible layers of light beige quinoa mixed with bright yellow corn, small black beans, red bell pepper pieces, and fresh green cilantro leaves scattered throughout. To the top left of the bowl, a white bowl holds a reddish-brown sauce with a small silver spoon in it, while two halves of squeezed green limes sit nearby. Some sprigs of cilantro rest on the white marbled surface around the bowl. The scene is bright and clear, focusing on the vibrant contrast of the salad ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, the salad can be made a day in advance. The flavors will meld nicely, but keep any creamy or delicate ingredients separate until serving.

Is it necessary to rinse quinoa before cooking?

Rinsing quinoa removes its natural coating called saponin, which can taste bitter. It’s recommended to rinse thoroughly for the best flavor.