Southwestern Quinoa Salad with Black Beans

5 from 2 reviews

This southwestern quinoa salad is packed with fresh, colorful, crunchy vegetables, black beans, quinoa and tossed in a zesty lime cumin dressing. It’s a healthy, delicious salad that everyone will love.




3/4 cup of dry quinoa

1 veggie bouillon cube

3/4 cup diced bell pepper – I used a mix of red and green peppers

1/2 cup diced tomatoes

1/2 jalapeño pepper – finely diced

2 tbs minced red onion

2/3 cup of corn – I used frozen that I thawed

1 15 oz can of black beans – I used low sodium – drained and rinsed

2 tbs cilantro – minced

2 oz feta cheese – diced


1/4 cup olive oil

2 Tbs fresh lime juice

1/2 tsp minced garlic

1/2 tsp cumin

8 twists of black pepper from a pepper mil

pinch of salt.


Cook quinoa according to package instructions – mine took 15 minutes to cook.  At the start of cooking the quinoa, as the water begins to boil, I added one veggie bouillon cube.

When the quinoa is done cooking, pour it out onto a baking sheet to let it cool slightly.  This will help the quinoa to remain light and fluffy.

While the quinoa is cooking, prep the veggies.

Dice bell peppers, tomatoes, red onion and jalapeño pepper and add to a large bowl.

Add black beans and corn to the bowl.  Stir to combine the veggies and black beans.

Add slightly cooled quinoa to the veggies and stir to combine.

Make the dressing by whisking all the ingredients together.

Add cilantro, feta cheese and dressing to the quinoa mixture and toss gently to combine.


I removed the seeds from the jalapeno since I don’t like things too spicy.  Leave them in if you want the extra heat.

If you make this recipe and enjoy it, please come back and leave a comment and a rating.  I love hearing from you!