Southwestern Quinoa Salad

Recipe courtesy of our brand partner, Peri & Sons.

This gluten-free side dish makes a nice alternative to a heavy pasta salad and, being mayo-free, makes a great dish to take to a picnic or pot-luck where it might sit out for awhile. It stores well, covered and refrigerated, for up to three days.

Southwestern Quinoa Salad

5 from 1 vote
Print Pin Rate
Course: Side Dishes, Salads
Cuisine: Gluten-Free, Kid-Friendly, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes



  • 1 cup quinoa cooked according to package directions
  • 1 14.5 oz can black beans rinsed and drained
  • 1 14.5 oz can corn kernels rinsed and drained
  • 2 avocados just ripe - peeled, pitted and diced
  • 1 small red onion chopped
  • 1/4 cup fresh cilantro or parsley chopped


  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 4 limes juice only
  • 1 clove garlic mashed into a paste
  • 1 tsp salt
  • 1/2 tsp pepper


  • Combine all dressing ingredients in a lidded glass jar. Cover and shake well to combine.
  • Combine all salad ingredients in a large serving bowl. Fold gently to combine. Add dressing and fold again, being careful not to break up the avocado, to combine. Cover and refrigerate for at least 1 hour and up to 4 before serving.

Peri & Sons are dedicated to bringing safe, nutritious, no-GMO onions to market, in an environmentally responsible way, while also making a positive impact on the social and economic well-being of their employees and local communities. Learn more about their products and mission at

Southwestern Quinoa Salad

Lori Taylor

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

View all posts by Lori Taylor

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