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Sweet Corn and Black Bean Quinoa Salad

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A colorful, nutritious quinoa salad packed with sweet corn, black beans, and fresh vegetables, perfect for summer gatherings.

Ingredients

Scale
  • 1 cup uncooked quinoa
  • 2 cups water or vegetable broth
  • 1.5 cups corn kernels
  • 1.5 cups black beans
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 avocado (optional), diced
  • 1/2 cup crumbled feta or cotija cheese (optional)
  • 1 jalapeño (optional), finely diced

Instructions

  1. Rinse quinoa under cold water in a fine mesh strainer.
  2. In a saucepan, combine rinsed quinoa and water or broth; bring to boil, reduce heat, cover, and simmer for 12-15 minutes. Fluff and let cool.
  3. Dice bell pepper, halve tomatoes, chop onion and cilantro, and prepare optional ingredients.
  4. For fresh or frozen corn, sauté in skillet until slightly charred (5-7 mins) or boil until tender. Skip for canned corn.
  5. In a large bowl, combine cooled quinoa, black beans, corn, red pepper, tomatoes, onion, and cilantro; stir to mix.
  6. In a small bowl, whisk olive oil, lime juice, salt, and pepper; pour over salad and toss to coat.
  7. Chill for at least 30 minutes before serving. Top with avocado or cheese right before serving.

Notes

Use organic vegetables for the best flavor. Canned beans are a convenient substitute but rinse to reduce sodium. Keeps well in the fridge for up to 4 days.

Nutrition

Find it online: https://us.recipesfood.org/sweet-corn-black-bean-quinoa-salad/

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