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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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