Overhead view Tex-Mex Quinoa Salad in white serving bowl with metal spoon

Chili-Lime Quinoa Black Bean Salad with Corn

Tossed in a simple chili-lime vinaigrette this quinoa black bean salad is full of flavor and fresh vegetables. It’s the perfect summertime salad whether your serve it up at a backyard barbecue or as a weeknight dinner with your favorite grilled protein.

Prep: 30 minTotal: 30 minutes
Servings: 10 servings 1x


For the Salad:

  • 3/4 cups uncooked quinoa 
  • 1 1/2 cup water 
  • 1 medium bell pepper, diced
  • ½ medium red or yellow onion, diced
  • 1 cup grape tomatoes, sliced or halved
  • 1(15-ounce) canned black beans, drain and rinsed
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1 cup frozen corn, thawed (may substitute canned corn or grilled corn off the cob)
  • 1 medium avocado, cubed
  • 1/2 cup crumbled feta or Cotija cheese, optional (omit for dairy-free and vegan)

For the Vinaigrette:

  • 1/3 cup avocado oil or olive oil
  • 2 limes, juiced (about ¼ cup
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon fine salt
  • Pinch of cayenne (optional – add for more heat)


  1. Make the quinoa: first rinse 3/4 cup uncooked quinoa in fine mesh strainer under cold water. In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa to a boil. Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed. Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool. This step can be done a day or two in advance. 
  2. Make the vinaigrette: In a small bowl or mason jar with cover, combine the lime juice, oil, cumin, chili powder, garlic powder and salt. Whisk or shake to combine well. Set aside. 
  3. Make the salad: Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado. Add the vinaigrette to the bowl and toss to coat. Add additional salt to taste. 
  4. Garnish with additional cilantro and with lime wedges if desired.
  5. Store leftovers in an airtight container in the refrigerator for up to 3-4 days

Nutrition Information

  • Serving Size: 3/4 cup (1/10 of recipe)
  • Calories: 200
  • Fat: 11 g
  • (Sat Fat: 1 g)
  • Sodium: 250 mg
  • Carbohydrate: 21 g
  • (Fiber: 6 g
  • Sugar: 2 g)
  • Protein: 5 g
  • Cholesterol: 0 mg


© The Real Food Dietitians
Recipe By: Stacie Hassing

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