Salads > Grain & Legume Salads > Quinoa Salads > Black Bean and Corn Quinoa Salad Recipe

Black Bean and Corn Quinoa Salad

A vibrant and flavorful Black Bean and Corn Quinoa Salad, perfect as a side dish or a light lunch. This recipe combines the nutty taste of quinoa with the sweetness of corn, the heartiness of black beans, and a zesty lime dressing for a refreshing and satisfying meal. It's packed with protein, fiber, and essential nutrients, making it a healthy and delicious choice.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4-6 servings
Ingredients
  • 1 cup Quinoa
  • 2 cups Water
  • 1 can (15 ounces), rinsed and drained Black Beans
  • 1 cup, frozen or fresh Corn
  • 1/2 cup, diced Red Bell Pepper
  • 1/4 cup, finely diced Red Onion
  • 1/4 cup, chopped Cilantro
  • 3 tablespoons Lime Juice
  • 2 tablespoons Olive Oil
  • 1 teaspoon Cumin
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon, or to taste Salt
  • 1/4 teaspoon, or to taste Black Pepper
  • 1 optional, diced for garnish Avocado

Cooking the Quinoa

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and let it cool slightly.

Preparing the Vegetables

If using frozen corn, thaw it. Dice the red bell pepper and red onion. Chop the cilantro. If using fresh corn, you can grill, boil or pan-fry it until tender. Cut the kernels off the cob.

Making the Dressing

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

Combining the Salad

In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine.

Serving

Serve the salad immediately or chill for later. Garnish with diced avocado, if desired. This salad can be stored in the refrigerator for up to 3 days.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150-200 kcal
Protein: 6-8g
Fat: 5-7g
Carbohydrates: 20-25g
Fiber: 4-6g

Other Considerations for Nutrition

The nutritional values are estimates and can vary based on specific ingredients and portion sizes. Adding avocado will significantly increase the fat content. Using low-sodium black beans can reduce the sodium content.

← Bright & Flavorful Mediterranean Couscous Salad →

FAQ

  • Can I use a different type of bean?

    Yes, you can substitute black beans with other types of beans like pinto beans or kidney beans.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables like diced tomatoes, cucumbers, or jalapeños for extra flavor and texture.
  • Can I make this salad ahead of time?

    Yes, this salad is great for making ahead of time. The flavors meld together even more as it sits. Just add the avocado right before serving to prevent it from browning.
  • Is this salad gluten-free and vegan?

    Yes, this salad is naturally gluten-free and vegan.