This Southwest Black Bean Avocado Quinoa Salad combines quinoa, black beans, tomatoes, red onions, avocado and cilantro with a zesty three-ingredient lime dressing. Serve it warm or chilled. This one is great as a healthy side dish for barbecues! 

I’ve always been interested in the history of recipes and how they travel throughout a culture. When someone tells me about a dish they love, I ask them a million questions. I want to know where they first experienced it, and who made it. Was it at a barbecue? A family holiday? A dinner out? What was it served with? And so on. Increasingly, people are finding recipes online. But, I still think there is so much value in trying a dish made by your family, friends or favorite restaurant, then sharing it with others when you get the chance. It seems to me that these dishes still have a lot of sticking power! I love it when I can associate a great recipe with a person that’s important to me.

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I sampled this incredible salad with quinoa, black beans and avocado at a barbecue. Our friends and neighbors brought it over, and seemed a little nervous about it bringing a healthy quinoa salad. But, it was devoured, and within days I set out to recreate it per their instructions. I loved how zesty the simple cumin and lime dressing was, and it seemed to have the perfect combination of quinoa, diced avocado, black beans, purple onion, and  tomatoes! I let it chill out in the fridge before serving it as a side dish for two weeknight dinners, AND bringing a single serving for my lunch at work three days in a row. I diced up chicken and threw it in with the salad, and it was a super simple and satisfying lunch! 

IMG_6083I hope that you enjoy this Southwest Black Bean and Avocado Quinoa Salad! I’m so glad our friends brought it over, because it’s going to be a staple in our house from here on out!

Serve this 

Southwestern Black Bean and Avocado Quinoa Salad

Southwestern Black Bean and Avocado Quinoa Salad

Yield: 6

This quinoa salad with avocados, black beans and tomatoes has an incredible, zesty lime dressing and is so healthy!

Ingredients

Quinoa Salad

  • 1 tbsp olive oil
  • 1 cup quinoa, rinsed per package instructions
  • 1.75 cups water
  • 1 15 ounce can black beans, rinsed
  • 1.5 avocados, peeled, seeded and cubed
  • 1 cup cherry tomatoes, diced
  • ½ red onion, diced
  • 2 cloves garlic, diced
  • 1 red bell pepper, seeded and diced
  • ¼ cup fresh cilantro, finely chopped*

Dressing (reserve for later)

  • juice of 1.5 limes
  • ½ tbsp olive oil
  • ½ tsp cumin
  • sprinkle of salt and pepper

Instructions

  1. In a medium sized pot, add olive oil and heat on medium for 1-2 minutes. Add quinoa and toast for 2-3 minutes, stirring lightly. Pour in water and turn burner to heat heat until water starts to boil. Give a quick stir, then cover and simmer on LOW heat for 15-20 minutes until the water is completely absorbed and the quinoa is fluffy when stirred.
  2. In a small bowl, add dressing ingredients and stir to combine. Taste and adjust add more lime juice or olive oil to taste. Make sure all your add-ins are ready to go.
  3. Add black beans to cooked quinoa, stir, and remove from heat. Let sit for 5-10 minutes.
  4. Add avocado, tomatoes, red onion, garlic. red pepper and stir well to combine.
  5. Finally, add dressing and cilantro, stir again.
  6. Serve slightly warm or chilled. We prefer it chilled.

Notes

  • *I add up to ½ cup chopped cilantro, but I would consider my family to love cilantro in an excessive sort of way. Adjust up or down for your tastebuds.

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If you love this recipe, I think you’ll also like my Sweet and Spicy Sriracha Fish recipe, or these Crispy Sweet Chili Shrimp Tacos!

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