Light, zesty, and bursting with color, this Sweet Corn and Black Bean Quinoa Salad is everything a wholesome dish should be.
Whether you’re prepping for a backyard barbecue or need a protein-packed lunch that travels well, this salad checks all the boxes.
We’ll show you how to make the perfect sweet corn and black bean quinoa salad, explore tasty variations, and discover why it’s a favorite for healthy meal prep and summer entertaining.
Ingredients You’ll Need
This salad comes together with simple, wholesome ingredients. Here’s what you’ll need:
- Cooked quinoa: Use white, red, or tri-color quinoa. Make sure it’s cooled and fluffed.
- Corn: Fresh, frozen, or canned all work. Charring it adds extra flavor.
- Black beans: Rinse and drain canned beans to remove excess sodium.
- Red bell pepper: Adds crunch and vibrant color.
- Cherry tomatoes: Juicy and sweet, they balance the earthiness of the beans.
- Red onion: Finely diced for a subtle sharpness.
- Cilantro: Fresh herbs add brightness.
- Lime juice: For tangy acidity that lifts the flavors.
- Olive oil: A simple, healthy fat for the dressing.
- Salt and pepper: To taste.
- Optional add-ins: Avocado, feta or cotija cheese, jalapeños, or diced cucumber.
How to Make Sweet Corn and Black Bean Quinoa Salad
Making this salad is straightforward and quick. Follow these simple steps:
- Cook the quinoa: Rinse it thoroughly, then simmer in water (2:1 ratio) until fluffy. Let it cool completely.
- Prepare the vegetables: Dice bell pepper, onion, tomatoes, and any optional ingredients.
- Char or cook the corn: Grill fresh corn or sauté frozen kernels in a hot pan for a slightly smoky taste.
- Mix the base: In a large bowl, combine quinoa, corn, black beans, and all vegetables.
- Make the dressing: Whisk together olive oil, lime juice, salt, and pepper.
- Toss it all together: Pour the dressing over the salad and toss until evenly coated.
- Let it chill: For the best flavor, refrigerate for at least 30 minutes before serving.
Health Benefits of This Salad
This salad isn’t just flavorful—it’s incredibly nutritious:
- Complete protein: Thanks to quinoa and black beans, it’s great for vegetarians and vegans.
- High in fiber: Supports digestion and keeps you fuller longer.
- Heart-healthy: Full of unsaturated fats, antioxidants, and plant-based nutrients.
- Low in fat and calories: A great option for those watching their weight.
- Naturally gluten-free and dairy-free: Easy to adapt to different dietary needs.
Flavor Variations & Add-Ins
One of the best things about this salad is how easily it adapts:
- Avocado: Adds creaminess and healthy fats.
- Feta or cotija cheese: Adds a salty, tangy contrast.
- Spices: Try cumin, chili powder, or smoked paprika for a bold twist.
- Grilled corn: Enhances sweetness and adds a charred flavor.
- Add protein: Grilled chicken, shrimp, or tofu make it a full meal.
Make-Ahead, Storage, and Meal Prep Tips
This salad is ideal for weekly meal prep:
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Avoid sogginess: Add avocado just before serving.
- Perfect for lunchboxes: It travels well and tastes great cold.
- Batch cooking: Double the recipe and portion it out for the week.
- Freezing tip: While the full salad shouldn’t be frozen, you can freeze cooked quinoa and beans separately for convenience.
What to Serve With This Salad
This salad can be a side dish or the star of your meal:
- Grilled meats or fish: Pairs beautifully with chicken, salmon, or shrimp.
- Tacos or burritos: Use it as a fresh filling or topping.
- On a bed of greens: Turn it into a heartier salad bowl.
- With tortilla chips: Scoop it up like a chunky salsa.
- BBQ and potluck favorite: Easy to transport and serve.
Recipe FAQ’s
Can I make this ahead of time?
Yes! It actually tastes better after the flavors meld for a few hours or overnight.
Is it okay to use canned corn?
Absolutely. Rinse it well and consider sautéing it for extra depth of flavor.
Can I serve it warm?
Yes, it’s delicious warm or cold. Just mix while the quinoa is still fresh and warm from cooking.
Is it good for weight loss?
This salad is low in fat, high in fiber, and very filling, making it a smart choice for weight-conscious eaters.
Sweet Corn and Black Bean Quinoa Salad
A vibrant, protein-packed quinoa salad with sweet corn, black beans, fresh veggies, and a zesty lime dressing. Perfect for meal prep, potlucks, or a light and refreshing lunch.Naturally gluten-free, vegan, and full of flavor.
Ingredients
- 1 cup quinoa uncooked
- 2 cups water or vegetable broth for cooking quinoa
- 1½ cups corn kernels fresh, frozen, or canned and drained
- 1½ cups black beans cooked or canned and rinsed
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-ins:
- 1 avocado diced (add just before serving)
- ½ cup crumbled feta or cotija cheese
- 1 jalapeño finely diced (for heat)
Instructions
Cook the Quinoa
- Rinse 1 cup quinoa under cold water. In a saucepan, combine quinoa and 2 cups water or broth. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes or until water is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork and cool completely.
Prepare the Vegetables
- While quinoa cools, dice red bell pepper, halve the cherry tomatoes, finely chop the red onion and cilantro, and prepare any optional add-ins.
Cook or Char the Corn
- If using fresh or frozen corn, sauté in a dry skillet over medium-high heat until lightly charred (5–7 minutes) or boil until tender. Skip this step if using canned corn.
Combine the Salad
- In a large bowl, combine cooled quinoa, black beans, corn, red pepper, tomatoes, onion, and cilantro.
Make the Dressing
- In a small bowl or jar, whisk together olive oil, lime juice, salt, and pepper.
Toss and Chill
- Pour the dressing over the salad and toss until well combined. Chill for 30 minutes before serving to let the flavors meld.
Serve
- Top with avocado or cheese if using, and serve cold or at room temperature.