Appetizers & Starters > Salads & Cold Starters > Grain & Legume Salads > Quinoa Salad

Black Bean and Corn Quinoa Salad

A zesty and colorful Black Bean and Corn Quinoa Salad, perfect for a summer gathering or a quick weeknight meal. This salad is packed with protein, fiber, and vibrant flavors, making it a healthy and satisfying choice. Serve chilled for the best experience.

Prep Time
15 minutes
Cook Time
15 minutes
Servings
4-6
Ingredients
  • 1 cup Quinoa
  • 2 cups Water
  • 1 can Black Beans
  • 1 cup Corn
  • 1/2 Red Bell Pepper
  • 1/4 Red Onion
  • 1/2 Jalapeño
  • 1/4 cup Cilantro
  • 3 tablespoons Lime Juice
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Chili Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Cooking the Quinoa

Rinse the quinoa in a fine-mesh sieve under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and let cool completely.

Preparing the Ingredients

While the quinoa is cooking and cooling, prepare the remaining ingredients. Rinse and drain the black beans. If using fresh corn, cook it briefly (boil or grill). If using frozen corn, thaw it. Dice the red bell pepper, finely chop the red onion, and mince the jalapeño (remove seeds for less heat). Chop the cilantro.

Making the Dressing

In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper.

Assembling the Salad

In a large bowl, combine the cooled quinoa, black beans, corn, diced red bell pepper, chopped red onion, minced jalapeño, and chopped cilantro. Pour the lime dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.

Serving

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. This salad is delicious on its own or served with grilled chicken or fish. Garnish with extra cilantro or a dollop of sour cream if desired.

← Berry Medley Salad with Honey-Lime Dressing Caprese Skewers with Balsamic Reduction →

FAQ

  • Can I use canned corn instead of fresh or frozen?

    Yes, you can use canned corn. Just make sure to drain it well before adding it to the salad.
  • Can I make this salad spicier?

    Yes, if you like it spicier, you can add more jalapeño or a pinch of cayenne pepper to the dressing.
  • Can I add avocado to this salad?

    Absolutely! Diced avocado would be a delicious addition to this salad. Add it just before serving to prevent it from browning.
  • How long does this salad last in the refrigerator?

    This salad will last for up to 3 days in the refrigerator in an airtight container. The flavors will continue to develop over time.