Description

A vibrant and healthy Black Bean Quinoa Corn Salad that combines protein-packed quinoa, black beans, sweet corn, and fresh vegetables with a zesty lime and cumin dressing. Perfect as a light lunch, side dish, or vegetarian meal, this salad is refreshing, nutritious, and easy to prepare.

Ingredients

Scale

Salad Ingredients

1 cup uncooked quinoa (rinsed)
1 cup frozen corn (thawed)
1 (15-ounce) can black beans (drained and rinsed)
1 small red onion (diced)
1 pint cherry tomatoes (halved)
⅓ cup fresh cilantro (chopped)
1 lime (zested and juiced)
½ teaspoon salt

Dressing Ingredients

Juice of 2–3 limes
3 tablespoons olive oil
2 tablespoons water
2 teaspoons garlic powder
½ teaspoon cumin
½ teaspoon coriander
Salt and pepper (to taste)

Instructions

Cook Quinoa: Rinse 1 cup of quinoa thoroughly under cold water. Cook the quinoa according to package instructions, usually simmering in water until tender. Once cooked, set aside and allow it to cool completely to room temperature.
Prepare Salad Base: In a large bowl, combine the thawed corn, drained and rinsed black beans, diced red onion, halved cherry tomatoes, chopped cilantro, lime zest and juice from one lime, and ½ teaspoon salt. Mix well and let this mixture rest while the quinoa cools to allow the flavors to blend.
Make Dressing: In a small bowl, whisk together the juice of 2 to 3 limes, olive oil, water, garlic powder, cumin, coriander, salt, and pepper until the dressing is emulsified and smooth.
Combine Salad and Dressing: Once the quinoa is at room temperature, add it to the bowl containing the vegetable and bean mixture. Pour the prepared dressing over the salad and toss thoroughly until all ingredients are evenly coated.
Adjust Seasoning and Chill: Taste the salad and adjust lime juice, salt, or other seasonings if needed. For enhanced flavor, optionally cover and refrigerate the salad for 15 to 30 minutes to allow flavors to meld together.
Serve: Serve the salad garnished with lime wedges and additional chopped cilantro on top for a fresh presentation.

Notes

This salad can be served immediately or chilled for better flavor.
Use fresh thawed corn for the best taste, but canned corn can be substituted if preferred.
For added creaminess, you can mix in a little avocado before serving.
Make sure quinoa is fully cooled before adding dressing to prevent wilting the fresh ingredients.
Great as a meal prep option and keeps well refrigerated for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: black bean salad, quinoa salad, corn salad, vegetarian salad, healthy salad, lime dressing, easy salad, protein-packed salad