Make this light and refreshing quinoa salad recipe with ingredients you probably already have on hand! This flavorful Mexican salad is vegan and gluten-free, perfect for all. 

Mexican Quinoa Salad (+ More Quinoa Salad Recipes)

Make this light and refreshing Mexican quinoa salad made with cooked quinoa, plump cherry tomatoes, black beans, corn, and a limey vinaigrette.

Prep: 15 minutesCook: 20 minutesTotal: 35 minutes
Fat 7 Carbs 35 Protein 9
Yield 6 1x



  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1 15-oz. can of black beans, rinsed
  • 1 15-oz can sweet corn
  • 1-pint cherry tomatoes halved
  • 1/4 large red onion, minced
  • 2 large avocados, sliced (for serving)


  • 1/3 cup olive oil
  • 1/4 cup chopped cilantro, fresh
  • 1 tablespoon apple cider vinegar
  • 1 lime, juiced (1/4 cup lime juice)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon honey
  • pinch of smoked paprika
  • 1/8 teaspoon salt


  1. In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Reduce heat to low, cover, and let simmer for 20 minutes or until all water is absorbed.
  2. Once quinoa is cooked, place in a large Tupperware and let chill in the refrigerator for 2 hours.
  3. Prepare dressing by placing all ingredients into a mason jar. Put cap on and shake until combined.
  4. Prepare salad, by mixing together cooked quinoa, black beans, sweet corn, cherry tomatoes, and red onion. Mix until combined. Then, pour on dressing and mix again.

Nutrition Facts

Serving Size: 1/6 Calories: 307 Sugar: 4 Fat: 7 Carbohydrates: 35 Fiber: 8 Protein: 9
Author: Lee HershCategory: SaladMethod: Stove-TopCuisine: VeganDiet: Vegan

Keywords: Mexican quinoa salad, quinoa salad, quinoa salad recipes

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