Southwest Quinoa Salad with Black Beans

Weekends are for enjoying life—not standing over a stove. Whether you're headed to the mountains, enjoying a backyard picnic, or just catching your breath, having delicious lunches ready to go is a game changer. That’s where make-ahead meals come in.

At Bear Creek Rubs, we believe good food should never feel like work. Our Southwest Quinoa Salad make-ahead lunch brings bold flavor, simple prep, and stress-free dining for your 4th of July activities.

Southwest Quinoa Salad with Black Beans

Ingredients:

1 cup cooked quinoa

1 can black beans, drained

1 cup cherry tomatoes, halved

1 cup corn (fresh or frozen)

1 avocado, diced (add just before serving)

½ cup chopped cilantro

Juice of 1 lime

1 tsp South of the Border blend

Instructions:

Toss all ingredients together (except avocado) and chill. Add avocado just before serving. Serve cold or room temperature.

South of the Border Seasoning