Southwest Quinoa Salad Clean Eating

Cilantro Lime Bean Salad

A spicy avocado quinoa stack is simple to make and can be a quick healthy dinner or fancy appetizer that will impress your guests. Vegan and gluten-free. 
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6
Calories 384kcal
Author Stacey Eckert


Dressing -

Bean salad -

  • 3 cups black beans
  • 3 cups kidney beans
  • 1 1/2 cups corn
  • 1 large red bell pepper, diced
  • 1/2 red onion, diced
  • 1/2 cup cilantro (or more to taste)


  • Combine olive oil, agave, lime juice, garlic, cayenne, paprika, & cumin in a small bowl. Stir to combine.
  • Add beans, corn, peppers, onion & roughly chopped cilantro to a large bowl. Pour the dressing over the top. Mix to combine and season with salt and pepper.
  • Put the bean salad in the fridge for 2-3 hours to let the flavors meld.


Serving: 6g | Calories: 384kcal | Carbohydrates: 57g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 835mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1125IU | Vitamin C: 42.4mg | Calcium: 54mg | Iron: 4.8mg