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This beautiful salad is layered with healthy goodness and a flavor that is fresh tasting and bright. I made a batch to take to an extended family Christmas Eve party a couple of weeks ago and it was a hit. I’ve made it a several of times since then and we just can’t get enough of it. It’s so good!

The purple cabbage and kale give it a nice crunch that allows it to stay nice and fresh in the fridge for up to a week without getting soggy.

The addition of black beans, chic peas and quinoa give it a dose of protein, making it fit for a main course meal.

The dressing makes use of basic pantry ingredients and can be made in just minutes.

Please believe me when I tell you it is so, so good! Honey and lime are flavors that I adore and they really come through nicely in this salad.

It works great if you like to meal prep as well. You could make a batch, then store the salad in easy to grab containers.

It works well as a dip for chips, too! So many possibilities with this great recipe.

I hope you get a chance to try it! Here’s what you need to know…

Southwest Honey Lime Quinoa Salad

Serves: 12 servings Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 4 voted )


  • SALAD:
  • 3 C quinoa, cooked (you need about 1 C dry)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1/2 C red onion, chopped
  • 1/2 C cilantro, chopped
  • 3 C purple cabbage, chopped
  • 3 C kale, chopped
  • 1 1/2 C corn (frozen of canned is fine)
  • 1 1/2 C tomatoes, chopped
  • 1/3 C canola oil
  • 1/2 C apple cider vinegar
  • 1 Tb honey mustard
  • 3 Tb lime juice
  • 2 Tb honey
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 Tb taco seasoning


  1. Cook your quinoa according to package instructions, or use this great tutorial for INSTANT POT QUINOA (it's super fast in the instant pot). When the quinoa is done cooking, spread it out on a plate to cool while you prepare the other ingredients. 
  2. Grab all your veggies and get them chopped. You want to chop them all into pretty small pieces, about the same size as the garbanzo and black beans. This will allow the dressing to distribute evenly. 
  3. Place the cooled quinoa, and all the other salad ingredients into a large bowl. 
  4. Grab a glass measuring cup and add all the dressing ingredients. Stir well to combine. 
  5. Pour the dressing over the top of the salad and toss to combine. 
  6. Cover and refrigerate for at least an hour before serving. 


This recipe works well for meal prep. Just portion it out into small containers and store in the fridge for up to a week. You may need to freshen the individual salads up a bit as the week goes on. I often toss a bit more lime juice and vinegar into mine if they've been in the fridge for a while.

Recipe from Jamie Cooks It Up!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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