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Sweet Corn and Black Bean Quinoa Salad

A vibrant salad that combines quinoa, sweet corn, and black beans for a nutritious, colorful meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Grains
  • 1 cup quinoa Rinsed before cooking
  • 2 cups water
Beans & Vegetables
  • 1 can black beans, rinsed and drained
  • 1 cup sweet corn, cooked (fresh or frozen)
  • 1 cup red bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
Dressing
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Rinse the quinoa under cold running water to remove any bitterness.
  2. In a medium pot, combine the rinsed quinoa and water, bring to a boil, reduce the heat, cover, and let it simmer for about 15 minutes.
  3. Chop the red bell pepper, red onion, and cilantro while the quinoa is cooking.
Assembly
  1. In a large bowl, combine the cooked quinoa, black beans, sweet corn, chopped bell pepper, red onion, and cilantro.
  2. Drizzle lime juice and olive oil over the salad, adding salt and pepper to taste. Gently toss everything to coat evenly.
  3. Serve immediately or chill in the refrigerator to meld flavors.

Notes

For personal touches, consider adding diced avocado or feta cheese. Holds well in the fridge for up to three days.