Tex Mex Salad

This is one of my favorite things to make. It yields about 6 servings, keeps really well and tastes great cold or heated up. This can be eaten for supper one night and taken for lunch the next day.


  • 2 Baked Skinless, Boneless Chicken Breast
  • 3 cups cooked quinoa (3/4 cup uncooked)
  • 1/3 cup diced red onion
  • 1 clove garlic, crushed
  • 1/4 cup lime juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups (one 16 oz. can) black beans, rinsed and drained
  • 1 1/2 cups (one 15 oz. can) corn, drained
  • 4 tablespoons olive oil
  • 1 medium fresh tomato, diced, or 10-15 cherry tomatoes quartered


  1. Blacken corn on the stove top with 1 Tbsp of oil.
  2. Mix Chicken Breast, cooked and cooled quinoa, diced onion, garlic, and lemon juice in a large mixing bowl.
  3. Add spices and seasonings stir into quinoa along with, black beans, and corn.
    Stir in oil, tomato, and pepper, immediately before serving.

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