Southwestern Quinoa Salad

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

Heat Scale
Submit Recipe

Serves: 10 cups


Juice of 8 limes
Zest of 2 limes
¼ cup olive oil
½ tablespoon of salt
½ tablespoon of pepper
½ teaspoon of cumin
½ teaspoon of cayenne pepper
3 garlic cloves, minced
½ teaspoon of chili powder
1 teaspoon of sugar

2 15 oz cans of black beans
1 green bell pepper, diced
2 red bell peppers, diced
½ bunch scallions, sliced thinly
1 bunch cilantro, chopped
1 red onion, diced
2 jalapenos, chopped (and seeded for less spice – don’t be a sissy)
4 corn on the cob, roasted
1 ½ cups quinoa, cooked
2 avocados, chopped

Mix all dressing ingredients together and let sit in fridge while preparing salad.

Combine first 7 salad ingredients in a large bowl.

Preheat oven to 400 degrees.

Place cleaned ears of corn directly on oven rack and roast for 25 minutes.
Remove from oven and let chill.
Cut corn kernels off the cob and mix in bowl with other ingredients.
Cook quinoa according to package directions or use pre-cooked quinoa.
Combine quinoa in bowl with salad ingredients.
Toss salad with dressing.
Place in fridge for 1-3 hours.
Remove from fridge and mix in avocado gently.
Serve at room temp.