Make this vibrant and nutritious holiday salad in just 15 minutes! Packed with quinoa, black beans, and fresh veggies, it’s a quick, versatile meal perfect for leftovers on the go or for school lunches.
Looking for a quick, colorful and meal-worthy salad that’s ready in less than 15 minutes? Meet my Loaded Fiesta Salad! This vibrant dish is packed with fiber, protein, and all the flavors of a feast—perfect for a busy dinner party or an easy lunch fix. As a busy dietitian mom of three, each with their own after school activities, meals like these are lifesavers!
Gift; It’s super flexible. Serve it on its own, scoop it up with tortilla chips, wrap it in a tortilla, or throw it on crackers for a hearty snack. Whether you want to keep it plant-based or prefer to add some grilled chicken for extra protein, this salad is a lunch (or dinner) winner every time.
Why this dietitian loves this fiesta salad
I mean, what’s not to love about a 15 minute recipe?! Of course, it is also rich in nutrients. Quinoa not only makes this salad extra filling, but also adds a boost of plant-based protein and fiber. If you’re like me and love quinoa for meal prep, this salad is an easy way to use up those leftovers. That being said, there are a few more reasons why I keep coming back to this salad:
- Quick and easy: Using leftover quinoa makes this a 6 minute meal. Even when you cook fresh quinoa, it’s ready in 15 minutes or less.
- Budget Friendly: Food staples like black beans and canned corn keep it affordable without sacrificing nutrition.
- Versatile: It’s as delicious with a fork as it is on chips or crackers.
- Perfect for lunch and leftovers: The flavors only get better the next day, making it perfect for school lunches or leftovers.
What you will need to make a fiesta salad
Chances are you probably have most of the ingredients ready in your fridge and pantry!
For the vinaigrette:
- Lime juice
- Olive oil
- Garlic powder
- Ground cumin
- Salt and pepper
For the salad:
- Cooked quinoa
- Black beans
- Corn kernels
- Tomatoes
- pepper
- cilantro
- Cooked chicken (optional)
- Tortilla chips, crackers, toast or wraps (optional)
Making this Fiesta Salad is easy
If cooking fresh quinoa, bring â…“ cup uncooked quinoa and â…” cup water to a boil in a small saucepan. Cover, lower the heat and cook for 12-13 minutes until the water is absorbed. Fluff with a fork.
In a small jar or bowl, mix the lime juice, olive oil, garlic powder, ground cumin, salt and pepper. Shake or beat until combined.
In a large bowl, combine the quinoa, black beans, corn, tomatoes, bell pepper, cilantro, and chicken (if using). Pour the vinaigrette over the salad and toss to coat.
Enjoy it right away with your favorite chips, crackers or wraps—or keep it simple and grab a fork!
Tips and notes for modifying this recipe
- Make it Vegan: Skip the chicken and it’s still a hearty, filling meal.
- Meal Prep Hack: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Customize it: Add diced avocado, some feta cheese or a dash of hot sauce for extra flavor.
This Loaded Fiesta Salad is a recipe my family never gets tired of — it’s that good. Whether served as a main or a side, it’s a dish that will keep everyone coming back for seconds. Try it and tell me your favorite way to serve it: fork, chip, wrap or cracker?
More salad recipes from My Kitchen
Loaded Fiesta Salad
Production efficiency:
7-8 cups
Preparation time:
1 minute
Cooking time:
14 minutes
Total time:
15 minutes
Make this vibrant and nutritious holiday salad in just 15 minutes! Packed with quinoa, black beans and fresh vegetables, it’s a quick, versatile meal perfect for any occasion.
Ingredients
For the vinaigrette
3 tablespoons lime juice
3 tablespoons of olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
Salt and pepper, to taste
For the salad
1 cup cooked quinoa
1 can (540 mL/19 oz) black beans, drained and rinsed
1 can (540 mL/19 oz) corn kernels, drained and rinsed
1 cup tomatoes of your choice, diced
1 diced red, orange or yellow bell pepper
1/4 cup cilantro, chopped
3/4 cup shredded or shredded chicken, optional
Tortilla chips, crackers, toast or wraps, for serving, optional
Instructions
- If necessary, prepare the quinoa for the salad, following the instructions in the notes below. While it’s baking, continue with the recipe.
- Make the vinaigrette: In a small jar or bowl, add the lime juice, oil, garlic powder, ground cumin, salt and pepper. Secure the lid and shake well for 10 to 15 seconds or blend until smooth. Stand aside.
- Drain and rinse the beans and corn. Prepare the tomatoes, bell pepper, cilantro, and chicken (if using), adding them to a large serving bowl as you go. Add the quinoa and stir until combined. Pour all the vinaigrette over the salad. Toss again to coat and serve.
Notes
Notes: If making fresh quinoa: In a small saucepan, add 1/3 cup uncooked quinoa and 2/3 cup water. Bring to a boil over high heat, then immediately cover and reduce heat to low. Cook, covered, for 12 to 13 minutes on low, until the water is absorbed. Fluff with a fork.
