introduction
Vibrant Tex Mex Quinoa Salad wakes up your plate with bright colors and bold flavors. This quick, healthy salad mixes fluffy quinoa with black beans, corn, peppers, avocado, and a tangy lime dressing for a fresh meal any day. If you enjoy corn-forward dishes, you might also like the flavorful twist in Mexican Street Corn Pasta Salad for more ideas.
why make this recipe
- Quick & Easy: Ready in about 30–40 minutes with simple steps.
- Healthy & Filling: Protein-rich quinoa and beans keep you full.
- Colorful & Fresh: Bright veggies make a lively, appetizing dish.
- Crowd-Pleaser: Great for potlucks, picnics, or weeknight dinners.
- Balanced Flavors: Lime, cumin, and chili powder bring fresh and warm notes together.
This version stands out because it keeps the quinoa light and fluffy and adds avocado at the end so it stays creamy. It feels lively, fresh, and still satisfying — perfect when you want a healthy dish that still impresses.
Ingredients Needed
For the grain base:
- 1 cup quinoa, rinsed well
- 2 cups vegetable broth or water (for cooking quinoa)
For the salad mix:
- 1 cup canned black beans, drained and rinsed
- 1 cup corn (canned or thawed frozen)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced (add near the end)
- 1/2 cup fresh cilantro, chopped
For the dressing and seasoning:
- 1/4 cup freshly squeezed lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
Tip: Rinse quinoa until water runs clear to remove bitterness. Use low-sodium broth if you want to control salt.
How to Make Vibrant Tex Mex Quinoa Salad
Rinse and cook the quinoa: Put 1 cup rinsed quinoa and 2 cups broth (or water) in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. The quinoa should absorb the liquid and look fluffy. Remove from heat and let sit 5 minutes, then fluff with a fork. (This step gives light, separate grains.)
Prep the veggies and beans: While quinoa cooks, dice the red and yellow peppers, halve cherry tomatoes, finely chop the red onion, chop cilantro, and drain and rinse black beans. If using frozen corn, thaw it under cold water.
Combine the salad base: In a large bowl, add the cooled quinoa, black beans, corn, diced peppers, red onion, cherry tomatoes, and cilantro. Mix gently so the ingredients distribute evenly.
Make the dressing: In a small bowl, whisk 1/4 cup fresh lime juice, 3 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, and salt and pepper until smooth. Taste and adjust lime or salt. (The lime brightens the whole salad.)
Dress the salad: Pour the dressing over the quinoa mixture and toss gently until everything is coated. Add diced avocado last and fold it in carefully so it stays creamy and not mashed.
Chill and let flavors marry: Cover and chill the salad at least 30 minutes. This resting time lets the flavors blend and the quinoa soak up the dressing.
Final taste and serve: Before serving, taste and add more lime juice, salt, or pepper if needed. Garnish with extra cilantro if you like.
For alternative bean mixes and ideas to boost protein, check the simple swaps in the Quinoa and Black Bean Salad guide.
Directions
- Begin by cooking the quinoa: Bring broth or water to a boil, add rinsed quinoa, lower heat to a gentle simmer, cover, and cook about 15 minutes. Let sit 5 minutes off the heat, then fluff.
- In a large bowl, mix the cooked quinoa with black beans, corn, diced peppers, avocado, red onion, cherry tomatoes, and cilantro.
- Whisk lime juice, olive oil, cumin, chili powder, salt, and pepper in a small bowl until blended.
- Pour dressing over the salad and toss gently until evenly coated.
- Taste and adjust seasoning with more lime, salt, or pepper if needed.
- Chill at least 30 minutes to let flavors meld.
- Serve chilled or at room temperature, garnished with extra cilantro.
how to serve Vibrant Tex Mex Quinoa Salad
- Serve chilled or at room temperature as a main vegetarian dish or as a side.
- Add a scoop over greens for a hearty salad bowl.
- Top with grilled chicken, shrimp, or crumbled queso fresco for extra protein.
- Garnish with lime wedges and extra cilantro for a fresh look.
how to store Vibrant Tex Mex Quinoa Salad
- Refrigerate in an airtight container for up to 3–4 days.
- Store avocado separately if you plan to keep it longer; add fresh avocado just before serving.
- Do not freeze — the texture of the fresh veggies and avocado will suffer.
- If dressing separates after chilling, stir gently to recombine before serving.
tips to make Vibrant Tex Mex Quinoa Salad
- Rinse quinoa well to remove bitter coating.
- Let quinoa cool before adding avocado so it stays fresh and does not turn mushy.
- Taste the dressing and balance lime and salt — acidity makes the salad lively.
- Use fresh lime juice for the best flavor.
- For crunch, add toasted pepitas or chopped jicama just before serving.
variation (if any)
- Spicy: Add a diced jalapeño or 1/2 teaspoon cayenne to the dressing.
- Creamy: Stir in 2 tablespoons plain Greek yogurt or a spoon of sour cream to the dressing.
- Herb swap: Use parsley instead of cilantro if you prefer a milder herb.
- Grain swap: Use brown rice or bulgur if you don’t have quinoa (adjust cooking times).
Helpful Notes
- Make ahead: The salad holds well, but add avocado only when serving.
- Serving size: This recipe serves 4–6 as a side or 2–3 as a main.
- Salt note: If your beans or corn are canned, taste the salad before adding much extra salt.
- Visual cue: Properly cooked quinoa looks translucent with a little ring (germ) popped out.
Conclusion
This Vibrant Tex Mex Quinoa Salad is a fast, colorful, and healthy choice that fits weeknight meals, potluck trays, or meal prep. It pairs bright lime with warm cumin and chili powder for a balanced, refreshing bite that still fills you up. If you enjoyed this version, please leave a comment and a star rating below, and share a photo on social media — we love to see your twists. For another trusted take on a Tex‑Mex quinoa salad, see the Recipe: Tex-Mex Quinoa Salad | The Kitchn.
Frequently Asked Questions (FAQ)
Can I use water instead of vegetable broth to cook the quinoa?
Yes. Water works fine and keeps the flavor neutral. Use broth for extra savory depth.
How long can I store this salad in the fridge?
Keep it in an airtight container for 3–4 days. Add avocado just before serving to avoid browning.
Is this recipe gluten-free and vegan?
Yes. This salad is naturally gluten-free and vegan when you use vegetable broth and no animal toppings.
Can I make this ahead for a party?
Make it a few hours ahead and chill. Add avocado and delicate toppings just before serving for best texture.
What can I add to make it more filling?
Stir in grilled chicken, sauteed shrimp, or extra beans. Toasted nuts or seeds also add protein and crunch.
Print
Vibrant Tex Mex Quinoa Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This quick, vibrant salad mixes fluffy quinoa with black beans, corn, peppers, avocado, and a tangy lime dressing for a healthy meal.
Ingredients
- 1 cup quinoa, rinsed well
- 2 cups vegetable broth or water (for cooking quinoa)
- 1 cup canned black beans, drained and rinsed
- 1 cup corn (canned or thawed frozen)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced (add near the end)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
Instructions
- Put 1 cup rinsed quinoa and 2 cups broth in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes.
- Remove from heat and let sit for 5 minutes, then fluff with a fork.
- While quinoa cooks, dice the red and yellow peppers, halve cherry tomatoes, finely chop the red onion, chop cilantro, and drain and rinse black beans.
- In a large bowl, add the cooled quinoa, black beans, corn, diced peppers, red onion, cherry tomatoes, and cilantro. Mix gently.
- In a small bowl, whisk lime juice, olive oil, cumin, chili powder, and salt and pepper until smooth.
- Pour dressing over the quinoa mixture and toss gently until everything is coated. Add diced avocado last and fold it in carefully.
- Cover and chill the salad for at least 30 minutes to let flavors blend.
- Before serving, taste and adjust seasoning with more lime juice, salt, or pepper if needed.
- Garnish with extra cilantro if desired.
Notes
For best results, add avocado just before serving to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg