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Sweet Corn and Black Bean Quinoa Salad Recipe

Sweet Corn and Black Bean Quinoa Salad

This fresh salad is quick to whip up, packed with nutrients, and oh-so-delicious. It's perfect for summer picnics and family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 cup sweet corn fresh, frozen, or canned
  • 1 can black beans 15 oz, rinsed and drained
  • 1 red bell pepper diced
  • 0.5 red onion finely chopped
  • 1 cup cherry tomatoes halved
  • 0.25 cup fresh cilantro chopped
  • 0.25 cup lime juice
  • 3 tbsp olive oil
  • 1 tsp cumin
  • Salt and pepper to taste
  • Avocado slices for garnish (optional)

Equipment

  • Medium Saucepan
  • Large bowl
  • Small Bowl

Method
 

  1. Step 1: In a medium saucepan, combine the quinoa and water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Once done, remove it from heat and let it cool.
  2. Step 2: While the quinoa is cooking, get your veggies ready. Dice the red bell pepper, chop the red onion, and halve the cherry tomatoes. If you’re using fresh corn, cook it briefly in boiling water, then cut the kernels off the cob.
  3. Step 3: In a large bowl, combine the cooked quinoa, sweet corn, black beans, diced bell pepper, red onion, cherry tomatoes, and chopped cilantro.
  4. Step 4: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
  5. Step 5: Pour the dressing over the quinoa salad and toss gently to combine all the ingredients thoroughly.
  6. Step 6: Let the salad sit for at least 15 minutes to allow the flavors to meld together. You can serve it chilled or at room temperature. Don’t forget to garnish with avocado slices if you like!

Notes

This salad is great for meal prep! Store it in an airtight container in the fridge, and it will last for about three days.