Mexican Quinoa Salad

Eats Now Editorial Team · Salads

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Mexican Quinoa Salad – a delicious recipe with Salad, black beans, quinoa, frozen corn, red bell pepper, green onion. Easy to follow and perfect for any occasion.

Servings: persons

Salad:
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups cooked quinoa
1 cup frozen corn
1 red bell pepper, diced
1/2 cup chopped green onion
1/2 cup finely chopped cilantro, plus more for garnish
1 teaspoon minced garlic
Dressing:
1/2 cup olive oil
1 lime, juiced
2 tablespoons honey
6 pickled jalapeno pepper slices, chopped
1/4 teaspoon dry mustard
1/4 teaspoon paprika

1
Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.
2
Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Quick Info

Servings
4 servings
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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