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Mexican Quinoa Salad with Chili Lime Dressing

Mexican Quinoa Salad with Chili Lime Dressing

Black beans, avocado, red onion, jalapeño, and other vegetables mixed with hearty quinoa and a super flavorful homemade chili lime dressing.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 314kcal
Author: Organize Yourself Skinny

Ingredients

  • 2 cups cooked quinoa
  • 1 15-ounce black beans, drained
  • 1 jalapeño pepper seeded and chopped
  • 1/2 red onion diced
  • 2 cups cherry tomatoes halved
  • 4 baby cucumbers sliced
  • 1 avocado pitted, removed from skin, and chopped **this can be added after the salad has chilled.
  • 1/4 cup extra virgin olive oil
  • juice of 2 limes
  • 1 garlic clove grated
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon honey
  • extra salt and lime.

Instructions

  • In a large bowl mix together quinoa, black beans, jalapeño pepper, red onion, cherry tomatoes, cucumbers, and avocado. Set aside.
  • In a small jar combine olive oil, garlic, lime juice, chili powder, cumin, salt, pepper, and honey. Put lid on the jar and shake.
  • Pour dressing over the top of the salad and mix together until all ingredients are coated. Refrigerate for 2-3 hours. **If you are worried about the avocado turning brown then wait till this step to add it into the salad.
  • Squirt more lime juice over top (about half a lime) and sprinkle about 1/4 - 1/2 teaspoon salt over top. Taste about 1/4 teaspoon and then add more if needed. Mix together again and serve.

Notes

sugar: 10
Make-ahead tips
If you are bringing this to a party I would make this the day off. The quinoa can be made up to 5 days ahead of time. Otherwise, you can make this 2-3 days ahead of time. Give it a couple stirs before eating to distribute the liquids.

Nutrition

Serving: 1g | Calories: 314kcal | Carbohydrates: 43g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Fiber: 9g