Mexican Quinoa Salad with Black Beans, Sweetcorn & Lime

Looking for a colourful, satisfying lunch that is easy to prepare and full of fresh flavour? I love this Mexican quinoa salad as it is packed with fluffy quinoa, black beans, sweetcorn, juicy tomatoes, creamy avocado and a lovely smoky lime dressing. I've been making it regularly this summer.

This recipe is naturally gluten-free, dairy-free and vegan, and works well as part of your Sunday meal prep and is great for lunch, a light dinner or as a fresh and vibrant side dish for summer parties. The combination of fibre-rich beans, protein-containing quinoa, vegetables and healthy fats also helps make this a more balanced and satisfying meal.

Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Suitable for: Vegan, gluten-free, dairy-free

Ingredients

For the salad

• 150 g quinoa, rinsed well

• 300 ml water or vegetable stock

• 1 x 400 g tin black beans, drained and rinsed

• 150 g sweetcorn, drained if using tinned

• 200 g cherry tomatoes, halved

• 1 red pepper, finely diced

• ½ small red onion, finely diced

• 1 small avocado, diced

• 20 g fresh coriander, roughly chopped

• 1 small jalapeño, deseeded and finely chopped, optional

• 2 tbsp pumpkin seeds, optional, to serve

For the smoky lime dressing

• Juice of 2 limes

• 2 tbsp extra-virgin olive oil

• 1 tsp ground cumin

• ½ tsp smoked paprika

• 1 finely chopped or grated garlic

• ½ tsp maple syrup or honey, optional

• Sea salt and freshly ground black pepper, to taste

Method

1. Add the rinsed quinoa and water or stock to a saucepan. Bring to the boil, then reduce to a gentle simmer, cover and cook for 12–15 minutes, until the liquid has absorbed and the grains are tender. Leave covered for 5 minutes, then fluff with a fork and allow to cool slightly.

2. Meanwhile, prepare the dressing. Whisk the lime juice, olive oil, cumin, smoked paprika, garlic and maple syrup or honey in a small bowl or jar. Season with salt and pepper.

3. In a large serving bowl, combine the cooked quinoa, black beans, sweetcorn, tomatoes, red pepper, red onion, coriander and jalapeño, if using.

4. Pour over the dressing and toss well so everything is evenly coated.

5. Gently fold through the avocado just before serving. Scatter with pumpkin seeds and a little extra coriander, if you like.

You will love this as the recipe is

• High-fibre: Quinoa, black beans, vegetables and seeds make this a satisfying, fibre-rich meal that supports regular digestion.

• Blood-sugar balanced: The combination of carbohydrate-rich quinoa with beans, vegetables, healthy fats from avocado and olive oil, and protein from quinoa and beans can help make the meal more balanced and filling.

• Easy to adapt: Add grilled chicken, salmon, prawns, crumbled feta or tofu if you would like additional protein. Or any other vegetables, grilled courgettes would be a great addition.

• Ideal for meal prep: Make the quinoa salad and dressing ahead, but add avocado shortly before eating for the freshest result.

  
  

Serving and storage

Serve at room temperature or chilled, with lime wedges on the side. It works well in a lunchbox, alongside grilled fish or chicken, or spooned into lettuce cups or wholegrain wraps.

Keep the salad, without avocado, in an airtight container in the fridge for up to 3 days. Store the avocado separately, or add it immediately before serving.