Mexican Quinoa Salad

Mexican Quinoa Salad with beans, corn, and cilantro

HOW TO CLEAN AN AVOCADO Make sure you wash your avocados before slicing them open. To cut them open and into slices: Slice down the center lengthwise with a sharp knife. Slice until the knife reaches the pit. With a steady knife, slowly turn the avocado. Your knife should cut the peel and the flesh around the pit. Twist the two halves to separate. Scoop out the pit with a spoon and you’re ready to scoop out the flesh.


  • 1 cup quinoa rinsed
  • 6 cups water
  • 14.6 oz. can of black beans rinsed
  • 2 cups corn kernels frozen sweet corn or fresh shucked corn
  • 1 cup Kalamata olives pitted
  • 1 large red onion minced
  • 2 large avocados peeled and sliced
  • 1/3 cup diced jalapeños (if desired)



  1. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and let simmer for 15-20 or until all water is absorbed. Once quinoa is cooked, place it in a bowl/ container and chill in the refrigerator for 2 hours.
  2. Prepare the dressing by placing all ingredients into a jar with a tight-fitting lid and shake until combined.
  3. Prepare the salad by mixing cooked quinoa, black beans, sweet corn, Kalamata olives, red onion, and avocados. Mix until combined. Then, pour on the dressing and mix again.

Share it if you like it!