Southwest Quinoa & Bean Salad

This loaded quinoa salad with Southwestern flavors and a creamy tahini lime dressing is delicious. It is super hearty and full of black beans, corn and sweet potatoes. Perfect for a dinner salad or a lunch meal prep, this one is sure to be a favorite.

5 from 14 votes

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Cook Time 40

Course Appetizer, dinner, lunch, Main Course, Salad, Side Dish

Cuisine American, california, fusion, Tex-Mex

Servings 6

Calories 458 kcal

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.

Keyword black beans, blender dressing, cilantro, Easy, glutenfree, healthy, quinoa, tahini