By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
118 cal · 25 min
Southwestern Quinoa Salad
Recipe GLPR1e94313b9173d0
A vibrant, protein-packed quinoa salad combining fluffy quinoa with black beans, sweet corn, and crisp bell peppers, dressed in a bright lime and cumin vinaigrette. This refreshing salad is naturally plant-based and works beautifully as a side dish, appetizer, or light main course.
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Ingredients
6 cups cooked quinoa
1 can black beans, rinsed and drained
2 cups frozen corn, thawed
1 cup red bell pepper, diced
5 tablespoons fresh lime juice
1½ tablespoons red wine vinegar
1½ teaspoons ground cumin
¼ cup fresh cilantro, chopped
salt and pepper to taste
Directions
In a small bowl, whisk together the fresh lime juice, red wine vinegar, and ground cumin. Set the dressing aside.
In a large bowl, combine the cooked quinoa, rinsed black beans, thawed corn, and diced red bell pepper. Mix gently until all ingredients are evenly distributed.
Pour the prepared dressing over the quinoa mixture and toss well to ensure all components are lightly coated.
Fold in the chopped cilantro gently, then season the salad to taste with salt and pepper.
Refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.
Comments
This salad hits the Charlotte staples well—black beans and corn are pantry fixtures at every major chain, red bell pepper is year-round produce, and fresh cilantro and lime show up routinely at Harris Teeter, Food Lion, and Kroger. At roughly $1.50–$2.00 per serving, the cost is held down by relying on canned beans and frozen corn rather than specialty items. The stated 25 minutes is honest if you're using canned beans and pre-cooked quinoa, but closer to 35 if cooking quinoa from dry; the recipe should clarify. It's a solid cold salad that reheats poorly, so it's a same-night dish best made ahead for lunch boxes or side dishes, and feeds six people well without fussiness.
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