Southwest Quinoa, Avocado and Corn Salad

This simple and delicious salad is rich in protein, fiber and nutrients. Serve it as a summer entrée or side dish.



  • 1 cup uncooked quinoa
  • 2 cups water
  • ½ medium red onion, diced
  • 1 red pepper, sliced in strips then each strip cut in half
  • 1 cup corn (fresh or frozen/thawed)
  • 1 15 oz can black beans
  • 1 small bunch fresh cilantro, chopped
  • 1 large ripe avocado, diced
  • Juice of 2 fresh limes
  • 2 TBSP apple cider vinegar
  • 4 TBSP olive oil
  • ¼ tsp sea salt


  1. Bring water and quinoa to a boil in a pan. Reduce heat and cook, covered, for 12 minutes.
  2. Transfer cooked quinoa to a bowl. Stir frequently or let sit in refrigerator until cooled.
  3. Add red pepper, corn, black beans and cilantro to quinoa.
  4. Pour lime juice and apple cider vinegar into a small bowl and whisk in olive oil until well mixed. Add sea salt and whisk again. Pour over quinoa and toss well.
  5. Add avocado and toss just before serving.
Plant-Based Mains Salads and Sides Gluten-Free

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