15-Minute Loaded Fiesta Salad
Whip up this vibrant and nourishing fiesta 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 school lunches.
Looking for a quick, colourful, and meal-worthy salad that’s ready in under 15 minutes? Meet my Loaded Fiesta Salad! This vibrant dish is packed with fibre, protein, and all the flavours of a fiesta—perfect for a busy weeknight dinner or an easy lunchbox solution. As a busy dietitian mom of three kids, each with their own after-school activities, meals like this are such a life-saver!
Bonus? It’s super versatile. Serve it on its own, scoop it up with tortilla chips, wrap it in a tortilla, or pile it onto crackers for a satisfying snack. Whether you’d like to keep it plant-based or prefer adding some rotisserie 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’s also nutrient-dense. Quinoa not only makes this salad extra filling but also adds a boost of plant-based protein and fibre. If you’re like me and love meal-prepping quinoa, this salad is an easy way to put those leftovers to good use. That said, there are a few more reasons why I keep coming back to this salad:
- Quick and Easy: Using leftover quinoa makes it a 6-minute meal. Even when cooking quinoa fresh, it’s ready in 15 minutes or less.
- Budget-Friendly: Pantry staples like black beans and canned corn keep it affordable without missing out on nutrition.
- Versatile: It’s as delicious with a fork as it is scooped onto chips or crackers.
- Perfect for Lunches and Leftovers: The flavours only get better the next day, making it perfect for school lunches or leftovers.
What You’ll Need to Make a Fiesta Salad
Chances are, you likely have most of the ingredients ready to go 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
- Bell pepper
- Cilantro
- Cooked chicken (optional)
- Tortilla chips, crackers, toast, or wraps (optional)
Making This Fiesta Salad is Easy
If cooking quinoa fresh, bring ⅓ cup uncooked quinoa and ⅔ cup water to a boil in a small pot. Cover, reduce heat to low, and cook for 12–13 minutes until the water is absorbed. Fluff with a fork.
In a small jar or bowl, combine lime juice, olive oil, garlic powder, ground cumin, salt, and pepper. Shake or whisk 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 immediately with your favourite chips, crackers, or wraps—or keep it simple and grab a fork!
Tips and Notes to Modify this Recipe
- Make it Vegan: Skip the chicken, and it’s still a hearty, satisfying meal.
- Meal Prep Hack: Store leftovers in an airtight container in the fridge for up to 3 days.
- Customize It: Add diced avocado, a sprinkle of feta cheese, or a dash of hot sauce for an extra punch of flavour.
This Loaded Fiesta Salad is a recipe my family never gets tired of—it’s just that good. Whether it’s served as a main or a side, it’s a dish that will keep everyone coming back for seconds. Try it out and let me know your favourite way to serve it: fork, chip, wrap, or cracker?
More Salad Recipes from My Kitchen
Loaded Fiesta Salad
Ingredients
For the vinaigrette
- 3 tablespoons lime juice
- 3 tablespoons 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-ounces black beans, drained and rinsed
- 1 can 540 mL/19-ounces corn kernels, drained and rinsed
- 1 cup tomatoes of choice diced
- 1 red orange or yellow bell pepper, diced
- 1/4 cup cilantro chopped
- 3/4 cup shredded or diced cooked chicken optional
- Tortilla chips crackers, toast or wraps, for serving, optional
Instructions
- If needed, make the quinoa for the salad, following the instructions in the notes below. While it cooks, proceed with the recipe.
- Make the vinaigrette: To 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 whisk until combined. Set 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 toss, until combined. Pour all of the vinaigrette over the salad. Toss again to coat, and serve.
Notes
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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