Print This Mexican Quinoa Salad with Black Beans, and Tomatoes Recipe
Mexican Quinoa Salad with Black Beans, and Tomatoes
This quinoa salad is a toss together of black beans, fresh garden tomatoes, natural cheese, jalapeños, red onions, cilantro, and lime. Yum! It will last for days chilled which makes it a great make-ahead salad for picnics and gatherings.
1/2 teaspoon salt
2 cups water
1/3 cup diced red onion
2 Tbsp lime juice
1 15-ounce can black beans, drained and rinsed
3 medium tomatoes, cut into chunks
1 cup of fresh corn,
5 ounces Darigold sharp white cheddar, cut into 1/4-inch to 1/2-inch cubes
1 jalapeño, seeded and finely chopped
1/4 cup chopped cilantro, including tender stems, packed
3 Tbsp olive oil
Recipe Cooking Time:
Quinoa Salad Pan Type: Serving dish
Mexican Quinoa Salad with Black Beans, and Tomatoes Directions
Put the rinsed quinoa, salt and water into a pot and bring to a boil. Cover and simmer gently until quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff with a fork to help it cool more quickly.
While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.
When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice, add salt, more oil or lime juice to taste. Serve at room temperature.
Quinoa can be cooked in a rice cooker along with broth instead of water for a little added flavor.
Quinoa Salad Recipe Serves: 6
Nutrition FactsServing Size 283 g
Amount Per Serving
Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 1.5g 8%
Cholesterol 0mg 0%
Sodium 205mg 9%
Potassium 1435mg 41%
Total Carbohydrates 70.5g 23%
Dietary Fiber 14.3g 57%
Vitamin A 12% • Vitamin C 19% • Calcium 11% • Iron 32%