Mexican Quinoa Salad with Honey Lime Vinaigrette Recipe
A vibrant and nutritious Mexican Quinoa Salad tossed with black beans, corn, bell peppers, and a zesty honey lime vinaigrette. This refreshing salad is perfect as a light lunch or a side dish, combining fresh, healthy ingredients with bold flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Salad 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
Honey Lime Vinaigrette
- 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
- Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Cook according to package instructions, typically boiling in water until tender and fluffy, then let it cool to room temperature.
- Prepare Salad Ingredients: While the quinoa is cooling, dice the red bell pepper and onion, mince the jalapeño after removing seeds, and chop the cilantro. Defrost the frozen corn and rinse the black beans.
- Mix Salad: Once the quinoa has cooled, combine it in a large bowl with the black beans, corn, bell pepper, onion, jalapeño, and cilantro.
- Make Vinaigrette: In a small bowl, whisk together the olive oil, honey, lime zest, lime juice, chili powder, and ground cumin until well combined.
- Toss Salad: Pour the honey lime vinaigrette over the salad ingredients and toss thoroughly to coat everything evenly.
- Serve or Store: Serve the salad immediately for the freshest taste, or cover and refrigerate to allow flavors to meld before serving later.
Notes
- Allowing the quinoa to cool completely before mixing prevents the salad from becoming soggy.
- Adjust the jalapeño quantity to control the spice level to your preference.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- For extra protein, consider adding diced grilled chicken or avocado.
- Use fresh lime juice for the best flavor in the vinaigrette.
Keywords: Mexican quinoa salad, honey lime vinaigrette, black bean salad, healthy quinoa recipe, vegetarian salad
