Salad: United States – New Mexico, Southwestern United States – Black Bean and Quinoa Salad with Red Chile Vinaigrette

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 1 cup (170 g) dry quinoa, rinsed
- 1 3/4 cups (415 ml) water or low-sodium vegetable broth
- 1 (15 oz) can (425 g) black beans, drained and rinsed (approx. 1 1/2 cups / 260 g drained)
- 1 cup (165 g) corn kernels, charred or roasted (fresh cut from 1 ear or thawed frozen)
- 1 medium red bell pepper, diced (about 1 cup / 150 g)
- 3 green onions, thinly sliced (approx. 45 g)
- 1/2 cup (30 g) fresh cilantro, chopped
- 1 large avocado, diced (about 7 oz / 200 g)
- 1/4 cup (30 g) toasted pepitas (pumpkin seeds)
- 1/3 cup (80 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) honey or agave nectar
- 2 tsp (4 g) New Mexico red chile powder, plus more to taste
- 1/2 tsp (1 g) ground cumin
- 1 small clove garlic, minced
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper (optional)

Instructions

Short Description:
A bright, protein-rich quinoa and black bean salad tossed with charred corn, red bell pepper, cilantro, and a New Mexico red chile vinaigrette for a smoky, earthy Southwestern kick. Serve chilled or at room temperature as a refreshing salad course.

Regional Notes:
This New Mexico–style version highlights New Mexico red chile powder in the vinaigrette, which gives an earthy, slightly fruity chile flavor distinct from generic chili powders or smoked paprika. Charred corn and toasted pepitas (pumpkin seeds) add the toasted, rustic textures common in Southwestern salads.

1. In a fine mesh sieve rinse the quinoa under cold water until water runs clear. Combine the rinsed quinoa and 1 3/4 cups (415 ml) water or broth in a small saucepan and bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 12–15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork and spread on a tray to cool to room temperature.
2. If using fresh corn, char the kernels by heating a skillet over medium-high heat and cooking until lightly browned in spots, about 4–6 minutes. If using frozen, thaw and pat dry, then pan-roast briefly to add color.
3. Make the red chile vinaigrette: in a small bowl or jar combine 1/3 cup (80 ml) olive oil, 2 tbsp (30 ml) red wine vinegar, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) honey, 2 tsp (4 g) New Mexico red chile powder, 1/2 tsp (1 g) ground cumin, minced garlic, 1/2 tsp (3 g) kosher salt, and 1/4 tsp (0.5 g) black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, honey, or chile powder for desired brightness and heat.
4. In a large bowl combine the cooled quinoa, drained black beans, charred corn, diced red bell pepper, sliced green onions, and chopped cilantro. Pour about two-thirds of the vinaigrette over the salad and toss gently to combine. Add more dressing as needed to coat evenly.
5. Fold in the diced avocado gently to avoid mashing. Sprinkle toasted pepitas over the top and drizzle any remaining vinaigrette as desired. Adjust seasoning with additional salt, lime, or chile powder.
6. Let the salad rest in the refrigerator for 20–30 minutes to allow flavors to meld, or serve immediately at room temperature. Garnish with extra cilantro and pepitas when serving.