Sweet Corn and Black Bean Quinoa Salad Recipe

Introduction

This Sweet Corn and Black Bean Quinoa Salad is a fresh and vibrant dish packed with protein and bold flavors. It’s easy to prepare, perfect for lunch or as a side dish, and can be customized with toppings like avocado and cheese for extra creaminess.

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
• 1 avocado (diced, add just before serving)
• ½ cup crumbled feta or cotija cheese
• 1 jalapeño (finely diced, for heat)

Instructions

1. Step 1: 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.
2. Step 2: While quinoa cools, dice the red bell pepper, halve the cherry tomatoes, finely dice the red onion and jalapeño, and chop the cilantro.
3. Step 3: If using fresh or frozen corn, sauté in a dry skillet over medium-high heat until lightly charred, about 5–7 minutes, or boil until tender. Skip this step if using canned corn.
4. Step 4: In a large bowl, combine cooled quinoa, black beans, corn, red bell pepper, tomatoes, onion, jalapeño, and cilantro.
5. Step 5: In a small bowl or jar, whisk together olive oil, lime juice, salt, and black pepper.
6. Step 6: Pour the dressing over the salad and toss until well combined. Chill for 30 minutes before serving to let flavors meld.
7. Step 7: Just before serving, gently fold in diced avocado and sprinkle with crumbled feta or cotija cheese if desired. Serve cold or at room temperature.

Tips & Variations

• Use vegetable broth instead of water to cook quinoa for extra flavor.
• Add grilled chicken or shrimp to make it a complete meal.
• For a vegan version, omit cheese or use a plant-based alternative.
• Adjust jalapeño quantity to control the spice level.
• Toast quinoa dry in the pan before cooking to add a nutty flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep avocado separate and add just before serving to prevent browning. To reheat, bring to room temperature or enjoy chilled for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned quinoa instead of dry?

Canned quinoa is already cooked and can be used to save time. Just rinse well and adjust quantities of liquid accordingly if cooking further ingredients.

How do I prevent the avocado from browning?

Add the diced avocado right before serving and toss gently. You can also toss avocado pieces in a little lime juice to slow browning.

Sweet Corn and Black Bean Quinoa Salad Recipe

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★★★★★

4.5 from 91 reviews

• Author: Julian
• Total Time: 1 hour
• Yield: 4 to 6 servings 1x
• Diet: Vegetarian

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Description

This Sweet Corn and Black Bean Quinoa Salad is a vibrant, nutritious, and protein-packed dish perfect for a light lunch or a healthy side. Featuring fluffy quinoa, charred corn, black beans, fresh vegetables, and a zesty lime dressing, it offers a refreshing blend of textures and flavors. Ideal for warm weather or meal prepping, this salad is easy to make and can be enjoyed cold or at room temperature.

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Ingredients

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Quinoa and Grains

• 1 cup quinoa (uncooked)
• 2 cups water or vegetable broth (for cooking quinoa)

Vegetables and Beans

• 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)
• 1 jalapeño (finely diced, optional for heat)
• 1 avocado (diced; add just before serving)

Dressing and Toppings

• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crumbled feta or cotija cheese (optional)

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Instructions

1. Cook the Quinoa: Rinse 1 cup of quinoa under cold water to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth for extra flavor. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12 to 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow it to cool completely.
2. Prepare the Vegetables: While the quinoa is cooling, chop the red bell pepper into dice and halve the cherry tomatoes. Finely dice the red onion and chop the fresh cilantro. If using jalapeño for added heat, finely dice it as well. Set all vegetables aside.
3. Cook or Char the Corn: If using fresh or frozen corn kernels, heat a dry skillet over medium-high heat. Add the corn and sauté for 5 to 7 minutes, stirring occasionally, until the kernels are lightly charred to enhance their sweetness and add flavor. If using canned corn, skip this step and simply drain and rinse the corn.
4. Combine the Salad: In a large mixing bowl, combine the cooled quinoa, black beans (rinsed if canned), the charred or canned corn, diced red bell pepper, halved cherry tomatoes, diced red onion, chopped cilantro, and jalapeño if using. Gently toss to mix all ingredients evenly.
5. Make the Dressing: In a small bowl or a jar with a tight lid, whisk together 2 tablespoons of olive oil, 2 tablespoons of fresh lime juice, ½ teaspoon of salt, and ¼ teaspoon of black pepper until well combined and emulsified.
6. Toss and Chill: Pour the lime dressing over the combined salad ingredients. Toss thoroughly to ensure everything is evenly coated with the dressing. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld and develop.
7. Serve: Just before serving, gently fold in the diced avocado to prevent browning. Optionally, sprinkle ½ cup of crumbled feta or cotija cheese on top for added richness and tang. Serve the salad cold or at room temperature as a fresh, satisfying meal or side dish.

Notes

• To save time, quinoa can be cooked a day ahead and stored in the refrigerator.
• For a vegan version, omit the feta or cotija cheese or substitute with a plant-based cheese alternative.
• If you prefer a smokier flavor, consider charring the corn on a grill instead of a skillet.
• Adjust jalapeño quantity according to your preferred spice level or omit if sensitive to heat.
• This salad keeps well covered in the refrigerator for up to 3 days; add avocado just before serving to maintain freshness.

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

Keywords: quinoa salad, black bean salad, corn salad, healthy salad, vegetarian salad, summer salad, lime dressing