This Tex-Mex Quinoa Salad with Homemade Vinaigrette has a southwestern flair that will spice up the dinner table. Ready in 30 minutes, and simple to make ahead of time, this is a great side dish for summer barbecues and picnics. #SamsClubMag
This Tex-Mex Quinoa Salad with Tomato Pepper Vinaigrette is vegan and gluten free so it’s safe for almost any crowd. Not only is this salad healthy, it’s as colorful as it is delicious so it really brightens up the picnic table. Inspired by Healthy Living Made Simple, this salad comes together pretty quickly as long as you’ve done some prep work ahead of time. Fresh vegetables that boast southwestern flavors are mixed with this quinoa-based salad and tossed in a homemade vinaigrette that you just have to try this summer!
- 10 oz. cherry tomatoes, halved
- 2 ears of corn, shucked
- 2 limes, juiced
- ⅓ cup olive oil
- 1 tsp cumin
- 1 tsp chilli powder
- ½ tsp black pepper
- ½ tsp salt
- 1 cup quinoa, prepared according to package directions
- 1 can black beans, rinsed and drained
- ½ red pepper, diced
- 2 green onions, diced
- ¼ cup chopped cilantro
- Gather your ingredients.
- Visit the original recipe post on Simply Sissom for full cooking and preparation instructions.
We hope you love this Tex-Mex Quinoa Salad with Roasted Tomato Vinaigrette as much as we do. If you enjoyed this amazing summer salad recipe, be sure to visit our Salad Section for more like it. Don’t forget to subscribe to our newsletter so you never miss a single recipe. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!