An easy 30 minute Mexican-inspired salad made with quinoa, corn, black beans, avocado, and a creamy orange, lime, and lemon dressing. Healthy, delicious and so filling.



  • 5-6 Cups mixed leafy greens
  • 1 cup cooked quinoa (red or white)
  • 1/2 < span class ="wprm-recipe-ingredient-unit">cup fresh corn or canned corn
  • 1 cup cooked black beans (spice t with equal pinches of sea salt, cumin, chili + garlic powder)
  • 1/4 cup < span class="wprm-recipe-ingredient-name">red onion (diced)< /li>
  • 1 medium orange (segmented)
  • 1/2 ripe avocado (hacked)
  • < li class="wprm-recipe-ingredient" style="list-style-type: disk;">1/4 cup fresher Coriander (chopped or shredded)

< div class="wprm-recipe-ingredient-group">


  • 1/2 ripe Avocado
  • 1 large lime (juice // 1 large lime makes ~4 tbsp)
  • 3 Soup Orange Juice
  • 1-2 tsp Sweetener of your choice (maple syrup, agave, cane sugar etc.)
  • 1-2 tsp < a href=" sauce/" class="wprm-recipe-ingredients-link" target="_blank" >hot sauce
  • 1/4 TL Cumin powder < /li>
  • 1/8 < span class="wprm-recipe-ingredient-unit">TL Chili powder (or under extra hot sauce or chipotle powder)
  • 1 healthy Pinch each of sea salt and black pepper >1 soup < span class="wprm-recipe-ingredient-name">chopped fresh coriander < span class="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">( optional)
  • 3 -4 for soup extra virgin olive oil or avocado oil< /li>


  • Begin preparing the quinoa by mashing 1/2 cup quinoa. in a fine-mesh strainer, then bring to a boil with 1 cup water in a small saucepan (use the amounts listed in the original recipe // adjust if changing batch size // use a 1:2 ratio of dry quinoa to water). Once boiling, reduce the heat to a simmer, cover and cook on low for 15-20 minutes.
  • Meanwhile, prepare the salad ingredients by slicing the vegetables, dividing the orange and reheating the black beans and seasoning with salt, cumin, chili and garlic powder.
  • Prepare the dressing by combining all the ingredients into a mixer or Food Processor and puree until creamy and smooth, scraping sides as needed. Taste and season as needed. I added more hot sauce, orange juice and salt. TIP: If you prefer a vinaigrette, skip the avocado and simply mix all the ingredients together in a bowl. Taste and adjust the spices as needed.
  • Arrange a salad and serve with dressing on the side or before serving Serve to mix with dressing. Goes well with salsa, fresh lime juice and tortilla chips.
  • Leftovers keep for up to a few days, but better fresh.
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