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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
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
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.