So, last week I was scrolling through Facebook and I saw a recipe for a salad with black beans, avocado, and quinoa. I thought, “well, this looks delicious!” Then I thought, “hmmm, this sounds familiar.” Sure enough, I took a scroll through my own blog and found not one recipe (as I posted on Instagram a few days ago), but two very similar ones! Oops! They were almost exactly the same, one from 2012 the other from 2013, so I made the salad, took new photos (you’ll see why in a moment) and, voila! Here is my updated Spicy Southwest Salad with Black Beans, Avocado, and Quinoa!
This Spicy Southwest Salad with Black Beans, Avocado, and Quinoa is perfect as a side dish at your next #BBQ or as a great #salad entree! It's #vegan, #glutenfree, and delicious! #MeatlessMondayClick To Tweet
I did make one change from 2012/2013: I skipped the oil entirely. Both of my earlier recipes included a couple of tablespoons of olive oil, but my thoughts now are that it isn’t necessary. The flavors in the salad blend well, and the lime adds a little moisture (and helps keep the avocado looking fresh and green). Now, this Spicy Southwest Salad is even healthier!
Now, I’ve never claimed to have great photography skills, but fortunately, they have improved over the years. As you can see. Yikes!
Spicy Southwest Salad with Black Beans, Avocado, and Quinoa
This Spicy Southwest Salad is quick and easy to toss together too! The only cooking required is the quinoa, which can be prepared ahead of time, so it’s a great side dish for your next BBQ on a hot summer day, or as a main entree dish when you want something light. And if quinoa isn’t your thing, feel free to substitute your favorite grain.
- 1 cup cooked quinoa
- 1 can Black Beans, rinsed and drained
- 1 cup corn
- 2 tomatoes, chopped
- 1 small red onion, chopped
- 1 Serrano chili, seeded and chopped
- 2 tablespoons cilantro, chopped
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- 1 teaspoon salt (optional)
- pepper to taste
- 1 avocado, chopped
- Prepare the quinoa according to package directions. Allow to cool, or chill for two hours.
- Combine the quinoa, beans, corn, tomatoes, onion, chili, and cilantro and toss.
- Squeeze the lime juice over the salad.
- Add the cumin, salt, and pepper and toss again lightly.
- Add the avocado last, tossing it in gently into the salad.
- Serve at room temperature, or allow the salad to chill for an hour.
Do you like spicy salads? What is your favorite salad ingredient?
Weekly Linkups
My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!
Meatless Monday with Sarah and Deborah
Meatless Monday with Annmarie and Dixya
Tuesdays on the Run with Marcia, Erika, and Patty
Inspire Me Monday with Janice
Wild Workout Wednesday with Annmarie, Jen, and Nicole
The Plant-Based Potluck Party with Deborah
The Running Coaches’ Corner with Rachel, Lora Marie, Marc, and Me!
Friday 5 2.0 with Rachel and Lacey and Meranda
Weekly Wrap with Wendy and Holly
I love this flavor combo! That’s hilarious you already posted something just like it. My photo skills from a while back are atrocious when I go back into the dark recesses of my blog. Lol!
I think we need a potluck so you and Deborah can bring your salads!!! Yum! Pinned!
This is such a perfect dish for the summer, especially when it’s super hot outside! I also love all the colors because it looks so fresh.
This is a popular combo! I made a quinoa mango black bean salad that had corn in it at my coffee shop years ago! It was a big seller
So bright, pretty and delicious looking!!!
This is such a perfect dish for the summer, especially when it’s super hot outside! I also love all the colors because it looks so fresh.