Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad




1 cup

quinoa, cooked and cooled

1 can

 15 oz. black beans, drained and rinsed

1 1/2

canned or frozen corn


 carrots, finely diced or grated

1 each

 small red, green & yellow bell peppers, finely diced

1/2 cup

 red onion, finely diced


large tomatoes, finely chopped

1 bunch

cilantro, finely chopped

1-2 tablespoons

balsamic vinegar

1 tablespoon

 olive oil

1 package

Italian dressing mix, dry & unprepared





  1.  Cook quinoa and cool while chopping other ingredients.
  2. Mix all ingredients in a large mixing bowl, cover and refrigerate at least 2 hours before serving.





You can use fresh refrigerated-style salsa and frozen corn as a shortcut for red onion, tomatoes and cilantro.

Serve as a cold salad or serve as a stuffing for bell peppers, mushrooms caps or zucchini.