This Southwest Quinoa & Bean Salad is loaded! It has a dairy-free yet super creamy tahini, cilantro and lime dressing that is to die for. This vegan salad features roasted sweet potatoes, black beans, sweet corn, and buttery avocado. For a fresh bite it has red onion and for extra crunch and fiber it has cabbage and carrots. This one does not skimp on flavor or good for you ingredients. Also, it is perfect for meal prep because the ingredients retain their texture after dressing. The lime in the dressing helps the avocado stay green longer and gives the sweet potatoes more flavor as they marinate. I hope you love this one as much as I do! It is delicious and different.
Why you will love this quinoa salad
This extremely filling and flavorful salad is easy to love! First off, it is gluten free, dairy free and allergy friendly which makes it ideal for parties and barbecues. Second, it is chock full of good for you ingredients that are satiating and teeming with nutrition. This recipe is a really easy cook. Oven roasted sweet potatoes and quinoa are simple to cook and the other ingredients can be prepped at the same time. The blender dressing is super flavorful.
What is Quinoa anyway?
Quinoa is an ancient grain that is popular for it's high protein and fiber content and it's versatility. It is a great addition to salads, an amazing side dish and is works very well in soups. Quinoa really shines in make ahead salads because it doesn't swell or get dry. It holds it's texture well after dressing and is pleasantly firm but not crunchy which is perfect for this Southwest quinoa salad. For an in depth article on quinoa and how to cook it read this article here.
Ingredients for Southwest Quinoa & Bean Salad
This vegan and gluten free salad has pretty basic ingredients that are available year round. Sweet potatoes, onions and frozen corn are items that you should never be without since they are super versatile. That is why this can be a Summer salad, a Winter Salad or anything in between.
- cooked quinoa
- sweet potatoes
- black beans
- frozen corn
- red onion
- olive oil
- Salt and pepper
- Cole slaw mix (red and green cabbage & carrots)
- avocados
- sesame tahini
- limes
- water
- cilantro
How to make Southwest Quinoa and Bean Salad
This is a very beginner friendly recipe. I used a store bought Cole slaw mix to make the preparation simpler and easier but you can cut your own if you prefer. I like preparing the dressing and salad ingredients while the quinoa cooks and sweet potatoes roast. This keeps the cooking time at about a half hour or so.
- First, cook quinoa according to instructions and let cool
- Preheat oven to 400
- Then, on a sheet pan spread the sweet potato in a single layer, toss with olive oil and salt and bake for 25 minutes flipping once halfway
- Meanwhile make the dressing by combining tahini, lime juice, water, salt and cilantro in a blender and puree until creamy.
- In a large bowl add the cloe slaw mix, cooled quinoa, sweet potatoes, avocadoes, corn and onions.
- Add the dressing and toss well. Enjoy within 3 days for best quality.
Tips for making wow-worthy salads
- First, always select fresh ingredients for salads. Save the older produce for soups and cooked preparations. Make sure nothing is lifeless or limp going in.
- Second, when using cooked ingredients like roasted veggies or grains, be sure to let them cool before adding to the salad.
- Blender dressings are king! Blending your ingredients until creamy make it possible to make oil-free or low-oil dressings in a snap with no separating. I love my blender, I am linking it below.
- Lastly, sharp knives, great pans, quality peelers and cutting boards as well as a beautiful wooden bowl will elevate your salad game. Not only do quality cooking tools make cooking easier, it is safer and more efficient. Presentation is really important. In the restaurant business I always told my cooks that the first bite is with the eyes!
More delicious vegan quinoa salad recipes
Southwest Quinoa & Bean Salad
Ingredients
- 2 cups quinoa cooked and cooked, measured after cooking
- 2 sweet potatoes peeled and cubed
- 15 oz black beans canned, drained
- 1 cup frozen corn thawed
- ¼ red onion diced
- 1 tbsp olive oil
- ¼ Salt and pepper
- 1 cup Cole slaw mix red and green cabbage & carrots
- 2 avocados peeled and cubed
- ¼ cup sesame tahini
- 2 limes juiced
- ¼ cup water
- 1 bunch cilantro
- ½ tsp salt
Instructions
- First, cook quinoa according to boxes instructions and let cool
- Then, preheat oven to 400
- Next, on a sheet pan spread the sweet potato in a single layer, toss with olive oil and salt and bake for 25 minutes flipping once halfway
- Make the dressing by combining tahini, lime juice, water, salt and cilantro in a blender and puree until creamy.
- In a large bowl add the cloe slaw mix, cooled quinoa, sweet potatoes, avocadoes, corn and onions.
- Last, add the dressing and toss well. Enjoy within 3 days for best quality.
Cathy
Delicious!! I am so glad to have found your site. So healthy and SO GOOD. Thank you!!
Sara Tercero
Wonderful! So happy you like my site and recipes. I appreciate your feedback so much!
Mary
So great! I love this for barbecues. Can’t wait to try more of your recipes.
Sara Tercero
So happy you enjoyed it! Thanks so much for the great feedback and the stars!
Liz
This salad was a flavour explosion. My whole family enjoyed it, including my children so that's a huge win in my books.
KATIE
it was yummy. I added a little bit of organic pure maple syrup and a little bit of Braggs liquid aminos to the dressing because it seemed to be missing something and it turned out yummy.
Sara Tercero
So happy you adapted it to your taste buds! That is really cooking!
Katherine Ohnigian
It was so good, I made it again, this time using limes like I was supposed to instead of lemon, and it was like pow, really yummy
Mariah
This recipe is delicious. It includes all my favorite ingredient’s. Can you tell me what the serving size is for the information in the nutritional facts?
Sara Tercero
Hello! I think it is around a cup and 3/4 of the mix. It is very dense and filling!
Sara Tercero
So happy you liked it!
Sara Tercero
That is a huge win! So happy to hear it!
Wendy
How much is a bunch of cilantro? My bunch seems like a lot!
Sara Tercero
A bunch IS a lot to be honest. But once blended it will be fine. If you are nervous, half the amount called for. It is not baking so precision is not necessary.
Karen
Another delicious recipe. I felt confident enough to sub in a delicata squash when I realized I only had one sweet potato. This recipe is a winner. Delicious, nutritious and filling. Great salad to make ahead for lunches. Thanks so much!
Sara Tercero
I love that substitute! I bet it was great, Delicata has such a nice flavor profile here! Thank you for the feedback and 5 stars.
Becca
Soooo good. One of my favorite plant based recipes yet! Thanks Sara!
Sara Tercero
That is so great to hear, very happy you loved it!
Barbara
Sara,
This is the 2nd recipe I've tried (the 1st Aututmn Butternur, Bean, & Bulgur Salad) and I have to say "they're bomb!" The dressings are simply superb. I am so excited to have found your website.
Missy
This was so delicious!! I added some chili powder to the sweet potatoes, and blended half an avocado into the dressing. I think next time I’ll add some jalapeño to the dressing, too! We like heat in our house. Thank you for your amazing recipes!
Sara Tercero
Hi Missy those are both excellent ideas! I love adding heat at my house too! Thanks for the 5 stars!
Sara Tercero
Thank you so much Barbara I really appreciate that.
Miranda
Family raved about it, including the kids. And I feel great having serve my family better food. I’ll save this recipe but next time I will double the dressing delicious!
Jen Blazey
Hey, is there anything I can sub in instead of tahini?
Sara Tercero
Hi Jen, you can try almond butter or sunflower butter? I have not tried them but I am betting it will have a mild taste and similar texture. Let me know how it goes!
Sara Tercero
That is wonderful news! Thanks for the feedback and rating!
Rebecca
This is so flavorful and substantial. Thank you for a perfect meal prep recipe!
Sara Tercero
So pleased you enjoyed it! Thanks for the feedback and the 5 stars!
Emily
Tasty and filling. I had this for lunch all week. So flavorful and pretty and delicious.
Even though I had it 4 days last week, I want it again!
Sara Tercero
If this isn't a stellar review I don't know what is! So happy you liked it!
Keri
I have truly made this salad dozens of times and break it out every time we have company. I always get asked for the recipe and happily forward the link here! Thanks Sara!
Sara Tercero
Thank you so much Keri!I appreciate the review and feedback.
Charli
This was so savory and delicious. There is no mention in the instructions as to what to do with the black beans so I just cooked them for 10 minutes and tossed them in. Will be making again; everyone in my family loved this salad.
Sara Tercero
Hi Charli! So happy you liked it! I will check the recipe. The canned beans do not need to be heated although I am sure it can't hurt! Thanks for the 5 stars!
Margaret
This dressing omg.... I just happened across this recipe on your instagram page and had and extra bunch of cilantro that was going to go bad... perfect timing.
I had everything here but the cole slaw mix - roasted a zucchini along with the sweet potato instead.
So good!
Sara Tercero
I am so happy you liked it! Thanks for the feedback and 5 stars
Stephanie
I couldn't find the blender link. Can you repost it please!
Sara Tercero
Hello! I am not doing links like this anymore on my blog but this is the blender I use for dressingshttps://www.ninjakitchen.com/products/ninja-foodi-smoothie-bowl-maker-and-nutrient-extractor-