Mexican Chopped Salad with Avocado, Black Beans and Quinoa

Mexican Chopped Salad with Avocado, Black Beans and Quinoa | This Miss Cooks

Am I the only one eternally struggling to find man approved vegetable based dinners? Now that I’ve got my own healthy eating habits on lock, I’ve set my sights on Mr Never Cooks’s diet. Granted, I haven’t been a total slouch and feeding him pizza while I eat my kale salads, but most days he ends up picking around something green in our dinners.

I’ve gotten him more on board the vegetable train recently by exploring Imperfect Produce together so I’ve started putting together more man pleasing dishes.

One of his major culinary turn offs is just the texture of cooked vegetables, which kills my soul just a little bit but I digress. In response to this, I’ve been (not) cooking up some raw salads like the one below.

It’s been pretty convenient to whip up one or two of these at the beginning of the week and pull it out as his side dish every night. That way I’m not stuck feeling guilty that I made something I like that he hates and he’s not getting away with eating a solely carnivorous diet.

Mexican Chopped Salad with Avocado, Black Beans and Quinoa | This Miss CooksPhoto by Glen Carrie on Unsplash

Surprising precisely no one, adding avocado to this salad is the best lure for hooking the vegetable fearing men-fish.

Oh, and in case it wasn’t clear this salad was also a winner in my book of course! If you’re feeling a little spicy, a sprinkle of cayenne pepper would add a real kick here. I add some to my personal salad since Mr Never Cooks isn’t too big on the spice.

Mexican Chopped Salad with Avocado, Black Beans & Quinoa

A healthy but hearty salad to throw together for a potluck or an easy dinner.

Course Salad
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 250 kcal


  • 1/3 c quinoa uncooked
  • 14.5 oz can black beans drained and rinsed
  • 1 avocado chopped
  • 2 zucchini chopped
  • 1/3 red onion diced
  • 2 green onions sliced
  • 1 tbsp olive oil
  • 1-2 limes juiced
  • 1 tsp paprika
  • 1 tsp salt


  1. Combine quinoa and water in a pot over medium-high heat. Once the water comes to a boil, cover and reduce to a low simmer for 15 minutes. Remove from heat and let stand, covered, for an additional 5 minutes.

  2. Drain and rinse black beans. Combine with the avocado, zucchini, and onions in a large bowl.

  3. Once quinoa has finished, add to bowl. Toss everything in the olive oil, paprika, salt and lime juice to taste.

  4. Recipe makes 4 side salads or two dinner salads and can be easily doubled or more for a crowd. Enjoy!

Recipe Notes

  • Quinoa can have a bitter taste if it's not rinsed. I love buying the pre-rinsed stuff but if you opt not to, make sure you rinse the quinoa in a fine mesh strainer (a nut milk bag would save your sanity here for sure) before cooking it.
  • You can also cut down on your cooking time if you pre-make your quinoa the day before.

Let me know if you try it, especially if you make it for any of the picky eaters in your life! 😉

9 thoughts on “Mexican Chopped Salad with Avocado, Black Beans and Quinoa”

  1. This sounds delicious! I have found that Thug Kitchen has a lot of vegan recipes that are crowd pleasers, even if the crowd is normally drawn more to meat and potato type meals.

    1. I have seen that cookbook floating around for years and I’ve always been interested in trying it out! I really love those kinds of meals since some of my friends are vegan.

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