Vegan Quinoa Salad with Avocado, Beans, Corn, and Peaches

One of the best vegan quinoa salads around, this recipe is bursting with fresh summery ingredients and Tex-Mex flavors. It’s perfect for parties or meal prep lunches at home. 

I posted a similar summer quinoa salad recipe a few years ago. It was just after a family dinner where my mom had made a hearty bean and corn salad with pieces of sweet juicy summer nectarines. It was so fresh and delicious I had to recreate it at home to share with you. Since then I’ve made this salad over and over. When I spotted the first fresh peaches of the season last week I knew I had to make it again. It was just as tasty as I had remembered. This salad is filled with so many of my favorite summertime ingredients. It’s got plenty of satiating protein from the beans and quinoa, savory bell peppers and onions, creamy avocado, and sweet peaches and corn. One of the things that surprised me most about that salad was just how tasty the fresh, raw corn was. Have you tried raw corn? It’s sweet, slightly crisp, and more refreshing than cooked corn. I can’t think of a better salad to add to your summer lineup.

I know I’ve posted several salads recently, but I just can’t help it! I mean, I’ve just posted this Chickpea Greek Salad and this Strawberry Kale Salad in the last few weeks too. I’m on a roll with the salads at the moment because I am loving having a big nourishing salad for lunch at my desk most days. They make me feel better than anything else. While I usually think to make this salad for parties, because it is so pretty, when I made it this time I realized how great it is to prep for lunches and dinners at home. This recipe isn’t just any old salad. It’s filling enough as a small meal on its own. When I don’t have time to make myself lunch this is a fantastic jar salad to grab-and-go. If you’re someone who likes to meal prep, this is the recipe for you.

Aren’t those colors just stunning? I mix most of the salad ingredients together in a bowl and toss with the light dressing before adding the peaches and avocados so that they don’t get smashed. For parties, I like to arrange avocado and peach slices on top. A drizzle of lime juice helps slow down browning. For a more casual salad, I dice the peach and avocado and gently fold it in.

Since this salad doesn’t have any lettuce, it can be made a day or two in advance. I’ve actually enjoyed it three days in a row. The avocado and peach will spoil first, so you may want to add those  just before serving or eating.

This naturally vegan, protein rich, summery quinoa salad has a Tex-Mex vibe thanks to the beans and corn. With all the flavorful ingredients, this salad requires a very simple dressing. Fresh lime juice, extra virgin olive oil, and  garlic bring out the flavors even further. Whether you’re bringing this quinoa salad to a pot luck or keeping it for yourself, I hope you enjoy it as much as my family does.

 

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Yield: Serves about 6

Quinoa Salad with Avocado, Beans, Corn, and Peaches

Prep Time 10 minutes

Total Time 10 minutes

Beautiful vegan quinoa salad with delicious summer ingredients. This salad is perfect for bringing to parties or enjoying at home for a light lunch or dinner.

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Ingredients

• ¼ cup extra virgin olive oil
• ¼ cup fresh lime juice
• 1 clove garlic, minced
• 2 cups cooked quinoa
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can kidney beans, drained and rinsed
• ½ red onion, diced
• 1 red bell pepper, seeded and diced
• 1 Persian cucumber, diced
• 2 ears corn, kernels cut off
• ¼ cup fresh cilantro, chopped
• 2 peaches, pitted and diced or sliced
• 1-2 avocados, peeled, pitted, and sliced or diced

Instructions

1. In a small bowl or jar, whisk together the olive oil, lime juice, and garlic. Set aside.
2. In a large serving bowl, stir together the quinoa, beans, onion, bell pepper, cucumber, corn, and cilantro. Drizzle with the dressing and stir to coat. Add the peaches and avocados and either stir in or arrange on top. Drizzle a little lime juice over the peaches and avocados to keep fresh if leaving on top. Cover with plastic wrap and refrigerate until ready to eat.

Notes

*Nutrition Information is approximate and calculated by a third party site.

Nutrition Information:

Yield: 6 Serving Size: 1/6 recipe
Amount Per Serving: Calories: 424