Go Back

Sweet Corn and Black Bean Quinoa Salad

A vibrant and nutritious salad that pairs fluffy quinoa with sweet corn, black beans, and fresh veggies, topped with zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Grains and Legumes
  • 1 cup quinoa, rinsed
  • 1 can black beans, rinsed and drained
  • 1 cup sweet corn (fresh or frozen)
Vegetables
  • 1 red bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
Dressing
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
Seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Rinse the quinoa under cool water in a fine mesh strainer to remove the natural saponins.
  2. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
  3. While the quinoa is cooking, chop the red bell pepper, red onion, and cilantro. Set them aside in a large mixing bowl.
Mixing
  1. Once the quinoa is cooked and cooled slightly, fluff it with a fork. Add the quinoa to the bowl of chopped vegetables along with the black beans and corn.
  2. In a small bowl, whisk together the lime juice and olive oil. Pour this dressing over the quinoa salad and toss everything together gently until well combined.
  3. Sprinkle salt and pepper to your taste, give it another gentle toss, and your salad is ready to serve.

Notes

For quinoa substitutions, try using couscous or any other grain of your choice. Adjust the lime juice to your taste. Consider adding protein like diced grilled chicken or feta cheese. Store leftovers in an airtight container for up to 3 days.