Mexican Quinoa, Black Bean, and Corn Salad with Creamy Avocado Dressing - Slender Kitchen
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Mexican Quinoa, Black Bean, and Corn Salad with Creamy Avocado Dressing

By Kristen Mccaffrey
  
adapted from: minimalistbaker.com
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282
Calories 
48g
Carbs 
9g
Fat 
10g
Protein 
7
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

This easy Mexican Quinoa, Black Bean, and Corn Salad with Creamy Avocado Dressing makes the perfect healthy lunch or dinner.

During hot summer months, I am constantly making batches of salads to have for quick and easy healthy lunches and dinners and this Mexican inspired salad with quinoa, black beans, corn, and a creamy citrus avocado dressing is at the top of the list. The dressing is creamy from the avocado, slightly spicy from the ancho chili powder, and just sweet enough from the orange juice and honey. Then paired with the hearty quinoa, earthy black beans, and sweet summer corn - it makes one delicious salad. When I am really hungry I add some grilled chicken, steak, shrimp, or tofu to the mix as well for some extra protein.

Prep Time

Mexican Quinoa, Black Bean, and Corn Salad with Creamy Avocado Dressing

58
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 8 cups mixed greens
  • 1.5 cups canned black beans
  • 1 cup cooked quinoa
  • 1 cup corn (canned or fresh, I roasted mine)
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 U orange, segmented
  • 1 U avocado
  • 1 U lime, juice
  • 1 U orange, juice
  • 1 tsp. honey (or agave for vegan)
  • 1/4 tsp cumin powder
  • 1/4 tsp ancho chili powder
  • 1/8 cup cilantro
  • 2 tbsp. water (more or less as needed)

Nutritional Facts

Serving Size: 
3 cups
Amount Per Serving
Calories 282
Calories from Fat 83
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
6%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 270mg
12%
Total Carbohydrate 48g
16%
Dietary Fiber 13g
54%
Sugars 14g
Protein 10g

Directions

  1. Add the avocado, orange juice, lime juice, honey, cumin, chili powder, and cilantro to a food processor. If the dressing is too thick, add water one tablespoon at a time, until it is easy to pour. Season with salt and pepper.
  2. Toss the mixed greens, quinoa, beans, corn, orange segments, and cilantro with dressing.
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Mexican Quinoa, Black Bean, and Corn Salad with Creamy Avocado Dressing
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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