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.