Mexican Quinoa Salad

M e x i c a n Q u i n o a S a l a d


  • 1 cup cooked quinoa
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or canned)
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

In a large bowl, combine the cooked quinoa, black beans, corn kernels, diced red bell pepper, diced avocado, and chopped cilantro. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine. Adjust seasoning if needed. Serve chilled as a refreshing and nutritious salad.

Katerina Monroe
Katerina Monroe

@katerinam •  More Posts by Katerina

Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!