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Sweet Corn and Black Bean Quinoa Salad

A refreshing and nutritious quinoa salad combining sweet corn, black beans, and vibrant vegetables, perfect for warm evenings or picnics.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 cup quinoa
  • 2 cups water for cooking quinoa
  • 1 cup sweet corn (cooked or canned)
  • 1 can black beans (rinsed and drained)
  • 1 each red bell pepper (diced)
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup cilantro (chopped)
  • Juice of 2 limes lime juice
  • 2 tablespoons olive oil
  • to taste salt and pepper

Instructions

Preparation

  • Rinse the quinoa under cold water thoroughly.
  • Cook the quinoa in a pot with 2 cups of water according to the package instructions. Once cooked, let it cool.
  • In a large bowl, combine the cooled quinoa with sweet corn, black beans, diced red bell pepper, halved cherry tomatoes, finely chopped red onion, and cilantro.
  • In a smaller bowl, whisk together the lime juice, olive oil, salt, and pepper.
  • Pour the dressing over the quinoa mixture and toss gently until everything is well combined.
  • Serve immediately for a fresh taste or refrigerate for later.

Notes

This salad is versatile; serve it alone or with grilled chicken or shrimp. Consider adding avocado or a dollop of guacamole for creaminess. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.