Corn and Black Bean Quinoa Salad

There’s a certain kind of dish that instantly feels like sunshine on your plate — vibrant, refreshing, full of texture, and satisfying without being heavy. This Corn and Black Bean Quinoa Salad is exactly that kind of recipe. It’s the perfect balance of bright citrus, tender quinoa, sweet corn, creamy black beans, fresh herbs, and a touch of spice. Everything comes together in one bowl to create a salad that’s wholesome, energizing, and endlessly versatile.

What makes this quinoa salad truly shine is its blend of textures and flavors: fluffy quinoa, juicy corn kernels, crisp bell peppers, creamy avocado, and the smoky-sweet notes from chili and lime. It’s a salad that feels light enough for warm afternoons but hearty enough to serve as a complete meal — especially when you need something nourishing that doesn’t take much effort.

Whether you’re meal-prepping for the week, packing a fresh lunch, or bringing a colorful dish to a gathering, this quinoa salad consistently delivers big flavor with minimal fuss.

Why This Corn and Black Bean Quinoa Salad Works

Every component of this salad serves a purpose, making each bite layered, balanced, and satisfying.

• Quinoa adds plant-based protein and a tender, fluffy base

• Corn brings natural sweetness and crunch

• Black beans make the dish hearty and filling

• Bell peppers and onion add freshness and color

• Lime, cilantro, and spices brighten everything instantly

• Avocado adds creaminess and richness

It’s wholesome, nutritious, and bursting with flavor — the kind of meal you feel good about eating anytime.

Equipment You’ll Need

• Medium saucepan

• Fine-mesh strainer

• Large mixing bowl

• Small bowl or jar for dressing

• Sharp knife & cutting board

• Citrus juicer (optional)

Ingredients List for Corn and Black Bean Quinoa Salad

For the Quinoa Salad

• 1 cup uncooked quinoa, rinsed

• 2 cups water or vegetable broth

• 1 ½ cups cooked black beans (or 1 can, drained and rinsed)

• 1 ½ cups corn kernels (fresh, frozen, or grilled)

• 1 red bell pepper, diced

• 1 small red onion, finely chopped

• 1–2 avocados, diced

• ½ cup chopped cilantro

• 1 jalapeño, seeded and finely diced (optional)

For the Lime-Chili Dressing

• ¼ cup olive oil

• Juice of 2 limes

• 1 tablespoon honey or maple syrup

• 1 teaspoon chili powder

• ½ teaspoon cumin

• 1 garlic clove, finely grated

• Salt and pepper to taste

Timing & Servings

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Servings: 4–6

How to Make Corn & Black Bean Quinoa Salad

Step 1. Cook the Quinoa

Place the rinsed quinoa and water in a saucepan. Bring to a boil, reduce the heat, and simmer for 15 minutes. Once tender, fluff with a fork and let it cool slightly.

Step 2. Prepare the Vegetables

Dice the bell pepper, red onion, jalapeño (if using), and avocado. Rinse and drain the black beans. Chop the cilantro. If using fresh corn, cut kernels straight from the cob; if frozen, thaw before using.

Step 3. Make the Dressing

Whisk together the olive oil, lime juice, honey, chili powder, cumin, garlic, salt, and pepper until smooth. For a bolder flavor, double the lime and chili.

Step 4. Combine Everything

Add the quinoa, black beans, corn, peppers, onion, cilantro, and jalapeño to a large bowl. Pour the dressing over the top and toss gently.

Step 5. Add the Avocado

Fold in the diced avocado last to keep it intact.

Step 6. Serve or Chill

This salad tastes amazing right away, but chilling it for 20–30 minutes lets the flavors deepen beautifully.

Flavor Variations

This salad is wonderfully flexible — here are a few ways to make it your own:

• Add protein: Grilled chicken, shrimp, or tofu

• Make it spicy: Add extra jalapeño or chipotle powder

• Go Tex-Mex: Add Cotija cheese or tortilla strips

• Brighten it up: Add mango or pineapple for sweetness

• Make it creamy: Mix in Greek yogurt or avocado dressing

Nutritional Facts (Per Serving)

• Calories: 320–380

• Protein: 10–12g

• Carbohydrates: 42–48g

• Fat: 12–16g

• Fiber: 8–10g

• Sugar: 4–6g

• Sodium: 350–500mg

Tips for the Best Quinoa Salad

• Rinse quinoa well: It removes bitterness.

• Let quinoa cool: Prevents avocado from softening too quickly.

• Season generously: Quinoa absorbs flavor, so taste and adjust.

• Dress it twice: A splash of extra lime just before serving is perfect.

• Store dressing separately: If meal prepping, add avocado and dressing the day you serve.

Serving Suggestions

This salad pairs beautifully with:

• Grilled chicken or salmon

• Veggie skewers

• Tacos or burritos

• Summer BBQ spreads

• Packed lunches or road trips

It works as either a hearty main dish or a colorful side.

If fresh salads are your style, be sure to try Turkey Caesar Salad, Peach Panzanella Salad, or Curried Chickpea Salad.

Corn and Black Bean Quinoa Salad

This fresh quinoa salad mixes sweet corn, black beans, bright lime dressing, avocado, and colorful veggies for a protein-rich, vibrant dish perfect for lunches, picnics, or easy dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 30 minutes mins

Servings: 6 people

Course: Salad

Cuisine: American, mexican inspired

Calories: 320

Ingredients Equipment Method

Ingredients

  

For the Quinoa Salad

• 1 cup uncooked quinoa rinsed
• 2 cups water or vegetable broth
• 1 ½ cups cooked black beans or 1 can, drained and rinsed
• 1 ½ cups corn kernels fresh, frozen, or grilled
• 1 red bell pepper diced
• 1 small red onion finely chopped
• 1 –2 avocados diced
• ½ cup chopped cilantro
• 1 jalapeño seeded and finely diced (optional)

For the Lime-Chili Dressing

• ¼ cup olive oil
• Juice of 2 limes
• 1 tablespoon honey or maple syrup
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 garlic clove finely grated
• Salt and pepper to taste

Equipment

• Medium saucepan
• Fine-mesh strainer
• Large mixing bowl
• Small bowl or jar for dressing
• Sharp knife & cutting board
• Citrus juicer (optional)

Method

 

Cook the Quinoa

1. Place the rinsed quinoa and water in a saucepan. Bring to a boil, reduce the heat, and simmer for 15 minutes. Once tender, fluff with a fork and let it cool slightly.

Prepare the Vegetables

1. Dice the bell pepper, red onion, jalapeño (if using), and avocado. Rinse and drain the black beans. Chop the cilantro. If using fresh corn, cut kernels straight from the cob; if frozen, thaw before using.

Make the Dressing

1. Whisk together the olive oil, lime juice, honey, chili powder, cumin, garlic, salt, and pepper until smooth. For a bolder flavor, double the lime and chili.

Combine Everything

1. Add the quinoa, black beans, corn, peppers, onion, cilantro, and jalapeño to a large bowl. Pour the dressing over the top and toss gently.

Add the Avocado

1. Fold in the diced avocado last to keep it intact.

Serve or Chill

1. This salad tastes amazing right away, but chilling it for 20–30 minutes lets the flavors deepen beautifully.

Conclusion

This Corn and Black Bean Quinoa Salad is the kind of bright, nourishing dish you’ll return to again and again. It’s colorful, protein-rich, loaded with fresh vegetables, and easy enough for busy weeknights. Whether you enjoy it chilled on a warm afternoon or pair it with a main dish for dinner, it brings a freshness and vibrancy that makes healthy eating feel effortless and delicious.

Frequently Asked Questions

1. Can I make this quinoa salad in advance?

Yes — it’s perfect for meal prep. Add avocado just before serving.

2. Can I use canned corn?

Absolutely. Fresh or grilled corn has the best flavor, but canned works too.

3. How long does it keep in the fridge?

Up to 4 days in an airtight container (without avocado).

4. What can I use instead of cilantro?

Parsley or green onions make great substitutes.

5. Is this salad gluten-free?

Yes — quinoa is naturally gluten-free.

6. Can I make it vegan?

Yes — replace honey with maple syrup and keep all ingredients dairy-free.