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

Tex-Mex Quinoa Salad with Black Beans & Corn

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



  • 2 cups cooked quinoa 
  • 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, drained and rinsed
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1 cup frozen corn, thawed
  • 1 medium avocado, cubed

For the Dressing:

  • 1/3 cup avocado oil or olive oil
  • 2 limes, juiced (about ¼ cup
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • ¼ teaspoon chili powder
  • 1/2 teaspoon fine salt


  1. Cook quinoa according to package directions. Let quinoa cool. This step can be done 1-2 days in advance.
  2. Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn and avocado. Set aside.
  3. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, garlic powder and sea salt.
  4. Add the lime vinaigrette to the rest of the ingredients in the large bowl and toss gently to coat.
  5. Garnish with additional cilantro and serve with additional lime wedges.

Nutrition Information

  • Serving Size: 3/4 cup (1/10 of recipe)
  • Calories: 200
  • Fat: 14 g
  • Sodium: 120 mg
  • Carbohydrate: 17 g
  • (Fiber: 4 g
  • Sugar: 2 g)
  • Protein: 4 g


© The Real Food Dietitians
Recipe By: Stacie Hassing
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