Mexican Black Bean and Quinoa Salad

Mexican Black Bean and Quinoa Salad

Two salad bowls with blueberries, watermelon, feta cheese, and possibly shrimp or scallops.

Chilli and lime meet quinoa in this easy salad!

This simple side dish is a weeknight go to with its zingy lime dressing and whole plant food goodness. Add a piece of your favourite white fish, or a couple of poached eggs, or top with roasted yams or squash to turn this into a dinner bowl.

  • Gluten free
  • Dairy free
  • Refined sugar free
  • Vegan/Vegetarian
  • Nut free
  • Cleanse program friendly



  • 1 1/2 cups cooked quinoa (more on cooking quinoa here)
  • 1 can drained and rinsed black beans
  • 1 cup frozen corn kernels (thawed)
  • 1 cup sliced cherry tomatoes (or leave them whole)
  • 1/3 cup diced red onion
  • 1 stalk celery, thinly sliced


  • 1/3 cup olive or MCT oil
  • 3 tbsp lime juice
  • 1 tsp chilli powder
  • 1/2 tsp cumin powder
  • 1 clove garlic
  • 1/4 cup fresh cilantro
  • salt and pepper to taste


  • Sliced avocado
  • Chopped cilantro
  • Chopped jalapeno


  • Add cooled, cooked quinoa, beans and vegetables to a salad bowl.
  • Add all dressing ingredients to a bullet or immersion blender and blend until smooth.
  • Add dressing to salad and coat thoroughly.
  • Chill in fridge to allow flavours to settle or serve immediately.
  • Top with extras or turn into a dinner bowl with other protein and veggies of your choosing!

Stores well for left over lunches.

To learn about the amazing characteristics of quinoa read more here. Want more quality quinoa goodness, try my Banana, Peanut Butter and Chocolate Chip Muffins with Quinoa and Almond Flour.

Or try this Creamy lemon Tahini Brown Rice Salad for more whole grain salad options.

1 thought on “Mexican Black Bean and Quinoa Salad”

  1. Great receipts. I had forgotten about my quinoa sitting on a back shelve so got busy today making the Black Bean salad. Sounds yummy 🤤

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Inner Vision Health and Wellness Karyn Lawson RMT INHC